Louisiana Baked Ham
"A very tasty glazed ham that and can be served with a nice GARLIC GRAVY."
photo by gailanng
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
16-20
ingredients
- 7 -10 lbs bone-in ham, pre-cooked
- 30 whole cloves
- 1 large onion, sliced
- 3 cups brown sugar, lightly packed
- 4 tablespoons all-purpose flour
- 3 tablespoons corn syrup
- 3 teaspoons dry mustard
- 1⁄4 cup white vinegar
directions
- Preheat oven to 350 degree F.
- Score skin on ham in a diamond pattern.
- Insert cloves where score lines cross.
- In a roasting pan, place ham and add onions.
- Roast in preheated 350 degree F oven for 1 hour.
- In a mixing bowl, combine brown sugar, flour, corn syrup, dry mustard and vinegar and mix well to combine.
- Remove ham from oven.
- Pour brown sugar mixture over ham.
- Return ham to oven and increase heat to 450 F and cook for another 30 minutes, basting at least twice during this cooking period.
- Remove ham from oven and continue basting as ham cools and until glaze starts to harden.
- Remove sliced onions and reserve to make gravy, see recipe #42026.
- Slice and serve ham hot or cold.
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Reviews
-
Anything out of Louisiana is good...and me, biased? Not whatsoever! ;-) Like it's said, "I'm from Louisiana and no matter if our schools are failing, our politics are dirty and our biggest city was underwater, there ain't no place like home." -
I made this for a dinner party last night and it turned out really well. I was not using a pre-cooked ham, so I had it in the oven for about an 2 1/2 hours on 325, then upped to 350 with the glaze for the time specified. Once cooked it sat with a foil tent for about 45 mins. Guests said it was really tasty and moist. Thanks William! -
Wow, wow wow. Best Ham ever. Made this for Easter. Also made your Recipe #34675. Thanks for a great recipe!! -
Very tastey and pretty easy. I had a 16 pounder and so I doubled (or so I thought) the glaze. After bringing the ham out of the oven at the end and continueing to baste the ham, I realized that I had doubled everything, except the brown sugar. Even so, it was yummy and glazed pretty well. All my friends and family thank you, Uncle Bill!!
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Uncle Bill, this was the best tasting ham I have ever made and my guests raved about it! The Gravey went over fantistic. Who would have ever thought about cooking onions with ham? Fantastic combination!!!!!
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
