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Mustard & Molasses Country Ham

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“Don't stress over last minute meals...make foods ahead so you can throw together quick, satisfying suppers. Another time-saver is bone-in ham. At my house the day it's cooked - made lovely and sweet with mustard and molasses - we eat it with garlic mashed potatoes and root vegetables. After the meal, we remove the bone, which has a generous amount of meat left on it; this gets turned inot hearty pea soup. The leftover ham can be eaten with scalloped potatoes or fluffy French toast, or used in a quiche. ham is also good to have for sandwiches, cold or Western. It lasts up to a week in the refrigerator or up to six months in the freezer.”
READY IN:
3hrs
YIELD:
5-7 lb. ham
UNITS:
US

Ingredients Nutrition

Directions

  1. Place ham in a large roasting pan with bone sticking up. Pour mustard over the ham and, using your hands, rub it into crevices. Pour molasses over top; add water to the roaster. Sprinkle with salt and pepper.
  2. Roast in 350F oven for 2 hours, then reduce heat to 250F for an additional hour.
  3. Turn the pan in the oven ever hour or so; baste ham with juices every 20-30 minutes, using a turkey baster. Remove ham from oven and let cool. Contintue to baste for a few hours, if you wish.

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