Ham It Up!
"Ham is a traditional part of Holiday dinners in my home; it requires virtually no preparation before roasting. There are many kinds of ham available – the traditional bone-in found whole (or halved & sold as the larger butt or rump end), boneless (whole or halved) & spiral-cut hams which is my favourite. I make it with the red currant glaze & serve it with a cranberry-orange sauce at Christmas but prefer the brown sugar glaze & fresh pineapple salsa at Easter. I freeze the meaty ham bone for split pea or bean soup another day!"
- Ready In:
- 4hrs 30mins
- Ingredients:
- 24
- Serves:
-
24-30
ingredients
- 1 (15 lb) bone-in ham, whole, fully cooked
-
RED CURRANT GLAZE
- 1⁄2 cup red currant jelly
- 2 tablespoons packed brown sugar
- 4 teaspoons dry mustard
-
BROWN SUGAR GLAZE
- 1 cup packed brown sugar
- 1⁄4 cup cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon orange zest
-
ORANGE CRANBERRY SAUCE
- 1 cup dried cranberries
- 1 tablespoon orange zest
- 1 cup orange juice
- 1 cup water
- 1⁄2 cup packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon butter
- 1⁄4 teaspoon cinnamon
- 1 tablespoon cornstarch
-
FRESH PINEAPPLE SALSA
- 2 cups chopped fresh pineapple
- 1 mango, peeled & chopped
- 1⁄4 cup finely chopped red onion
- 2 tablespoons orange juice
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon finely chopped of fresh mint
- 1 tablespoon liquid honey
directions
- Place ham, fat side up, on rack in roasting pan; pour in 2 cups of water.
- Cover tightly with foil & roast in 325F oven for 3 hours.
- BROWN SUGAR GLAZE: Combine all ingredients in a bowl; set aside.
- RED CURRANT GLAZE: Combine all ingredients in a bowl; set aside.
- Remove ham from oven and remove skin (if present) by sliding a sharp knife underneath the skin & lifting it off; trim fat layer to ¼ in thickness and diagonally score the fat side to form diamond shapes.
- Brush about 1/3 of the glaze of your choice over the ham; continue roasting, brushing 2 more times with the glaze, until crusty, caramel-colour and meat thermometer inserted into the center registers 140F, about an hour.
- Transfer to cutting board & tent with foil; let rest about 20 minutes.
- ORANGE CRANBERRY SAUCE can be made up to 24 hours in advance: Bring all ingredients (except corn starch) to a boil in a heavy saucepan; reduce heat & simmer for 10 minutes.
- Whisk cornstarch with 2 tbsp water; whisk into saucepan & cook, stirring constantly, until thickened, about 1 minute.
- FRESH PINEAPPLE SALSA can be made up to 24 hours in advance: Combine all ingredients in a bowl.
- To carve the ham: Cut down to bone into ¼ inch thick slices; with knife parallel to the bone, cut off slices parallel to the bone.
- Serve the ham with sauce or salsa – your choice!
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Reviews
-
We made this with the red currant glaze...delicious.
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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