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© Confident Cook 2010 www.becomeaconfidentcook.blogspot.com
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Ingredients:
1 (10 pound) fully-cooked, bone-in ham 8-12 whole cloves
Glaze: 1 cup brown sugar 1 cup orange juice (or any fruit juice you prefer) 1/3 cup honey 2 tablespoons Dijon mustard Pinch of salt 3-4 drops of Tabasco Sauce Freshly grated nutmeg
Note: A pre-cooked ham takes approximately 18-20 minutes per pound to bake. 10 pounds = 3 to 3-1/2 hours.
Directions: Preheat oven to 325 degrees. Prepare the roasting rack and pan. Spray the rack with a non-stick vegetable oil spray to facilitate clean up and prevent sticking. Place the rack in the pan. Add 2 cups of water to the roasting pan.
Remove wrapper from ham and rinse under cold, running water. Pat dry with paper towels. Place ham on the roasting rack, fat side up.
Score the fat with a sharp knife in a diamond pattern. (Score means to lightly draw the tip of the knife across the surface without cutting deeply into the meat.) Scoring allows the fat layer to shrink during roasting without warping the entire roast. If desired, stick the whole cloves into the outer skin.
Put the roasting pan in the oven. Bake uncovered for one hour and check the ham. Add more liquid to the pan if it needs it. (Don’t let it go dry)
Set the timer for one hour and then prepare the glaze on the stovetop.
In a small saucepan, combine brown sugar, juice, honey, salt, Tabasco Sauce, nutmeg and Dijon mustard. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside. (If you prefer a thicker glaze, include 2 Tablespoons of cornstarch to the sugar before you add the wet ingredients.)
After the hour is up, remove ham from oven, and brush with glaze. Bake for an additional 20 minutes then spoon more glaze over ham. Return ham to oven and after 20 minutes spoon more glaze over ham. Return ham to oven for another 20 minutes. The glaze will caramelize to a golden brown. Check the internal temperature with an instant read thermometer. Ham should reach an internal temperature of 140 degrees. Remove from oven and loosely tent with aluminum foil. Allow to rest for at least 10 minutes. Slice and serve hot.
© Confident Cook 2010 |