25 April 2011

My 2009 ham with cranberry spice glaze.

I have made a ham on Easter three years in a row now, but every year I forget how I made the ham the year before. So I am recording it here, more for my benefit than yours really, but you might enjoy knowing how I make ham also. It's basically this method I saw in Food Network Magazine.

Glazed Ham

9 – 10 lb. bone-in fully cooked smoked ham (butt or shank half)
1½ cups glaze

Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325°.

Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.

Put the ham, flat-side down, on a rack in a roasting pan. Pour ¼” water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130°, about 2½ hours (about 15 minutes per pound).

Increase the oven temperature to 425°. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned and 140°, about 45 more minutes.

Makes 12 servings.

Pretty easy. Hams are already fully cooked, so you're basically just warming it up and browning the outside. I always forget what temperature ham is supposed to reach when done, so now I have it in writing so I won't forget next year!

The first two years I used Cranberry Spice Glaze and this year I used Mustard Orange Glaze. They are both super tasty and I highly recommend them both.

My 2011 ham with mustard orange glaze. (Forgot to take a pic before carving. Oops!)

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