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Ham It Up!

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“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!”
4hrs 30mins

Ingredients Nutrition


  1. Place ham, fat side up, on rack in roasting pan; pour in 2 cups of water.
  2. Cover tightly with foil & roast in 325F oven for 3 hours.
  3. BROWN SUGAR GLAZE: Combine all ingredients in a bowl; set aside.
  4. RED CURRANT GLAZE: Combine all ingredients in a bowl; set aside.
  5. 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.
  6. 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.
  7. Transfer to cutting board & tent with foil; let rest about 20 minutes.
  8. 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.
  9. Whisk cornstarch with 2 tbsp water; whisk into saucepan & cook, stirring constantly, until thickened, about 1 minute.
  10. FRESH PINEAPPLE SALSA can be made up to 24 hours in advance: Combine all ingredients in a bowl.
  11. 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.
  12. Serve the ham with sauce or salsa – your choice!

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