Ham is probably one of my favorite things to eat at a holiday
dinner. Usually whenever I am hosting I get the
pre-cooked, glaze included ham from my local meat market.
However, for Christmas dinner last year I gave this recipe a
shot and I have to say, while it was a lot of work, it turned out
pretty good. It was a little on the dry side, but I do think that was
more my fault than the recipe and the mustard glaze on the ham
made for a really great addition (and I don’t even like mustard!).
1 cup orange juice
¼ cup cider vinegar
¼ cup stone-ground mustard
10 garlic cloves
10 whole cloves
1 large yellow onion, coarsely chopped
1 bone-in cured picnic ham (about 10 lbs)
1 cup packed light brown sugar
½ cup honey
½ cup dijon mustard
1 Tbsp Worcestershire sauce
1.) Preheat oven to 400 degrees F
2.) Combine the orange juice, vinegar, stone-ground
mustard, garlic, cloves, and onion in a large roasting
pan and stir to mix evenly.
3.) Trim off any tough outer skin from the ham, then score
the remaining fat in a crosshatch pattern, space the cuts 1 inch
apart. Place the ham on a roasting rack and set the rack
in the roasting pan over the liquid and aromatics. Cover the pan
with foil and bake for 1 hour. Transfer the roasting pan to a
wire rack. Leave the oven on.
4.) Uncover the ham and transfer it to a cutting board. Pick out
and discard the whole cloves from the pan liquid, then pour
the liquid remaining solids into a medium saucepan. Return the
ham to the roasting rack and the rack to the roasting pan.
5.) Stir the brown sugar, honey, Dijon mustard, and Worcestershire
into the pan liquid and bring the mixture to a boil over medium-high
heat. Reduce the heat to medium to maintain a simmer and cook, stirring
occasionally, until the mixture has thickened and reduced to the
consistency of a glaze, about 15 minutes. Remove the pan from the heat.
6.) Brush some glaze all over the ham and return it to the oven.
Bake, occasionally basting the ham with more glaze, until the
glaze is caramelized and an instant-read thermometer inserted
into the thickest part of the ham registers 145 degrees F, 30 to 45 minutes.
7.) Transfer the pan to a wire rack. Let the ham cool in the pan
for 20 minutes, then move it to a cutting board and
thinly slice. Serve warm.