Ham is a crowd-pleaser, delicious, and a great value, so why save it for holidays? I like to bake one for a midweek dinner and use the leftovers for all kinds of dishes to serve throughout the weekend. Keep your eyes peeled for ham on sale, buy a few, and freeze them—they’ll keep for up to a year. I prefer bone-in hams with a little bit of fat still on them, but this recipe will work with any kind of large, cooked ham.
Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66's Landmark Rock Cafe by Dawn Welch and Raquel Pelzel (Rodale Books); copyright 2009
|One 7-9 pound bone-in ham, fully cooked||2 teaspoons dry mustard|
|Canola oil||1 tablespoon fruit juice, such as apple, cranberry, orange, or pomegranate|
|3/4 cup honey||10-12 whole cloves|
|3/4 cup light brown sugar|
Heat the oven to 325°F. Place the ham on a cutting board fat-side up and make 1⁄4"-deep diagonal cuts in 2" intervals to create a diamond pattern.
Grease a roasting rack with a little oil and place the ham on the rack, fat-side up. Set the rack into a roasting pan and bake until the internal temperature of the ham registers 110°F on an instant-read thermometer, about 2 to 21⁄2 hours.
While the ham is baking, whisk together the honey, brown sugar, mustard, and fruit juice in a small bowl.
Remove the ham from the oven and increase the temperature to 425°F. Stud the center of each diamond with a clove.
Brush the entire ham with the glaze, pour 3⁄4 cup of water into the bottom of the roasting pan, and place the pan back in the oven until its temperature reaches 125°F, about 15 minutes longer.
Remove the pan from the oven, and transfer the ham to a cutting board. Tent the ham with foil and let it rest until its temperature reaches 135°F to 140°F, 20 to 30 minutes.
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