INGREDIENTS 8-10 pound (4-5 kg) bone-in fully cooked ham, 1/2 cup water 1/2 cup unsalted butter, reduce fat or full fat 1 cup brown sugar 1/2 cup honey 2 tablespoons Dijon mustard 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2 cloves garlic, smashed
Directions:
Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan.
Bake ham at 325 F., glazing every 25 minutes until the internal temp is 140 F. for regular hams. Bake for about 18 minutes per LB
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon, and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes). Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 25 minutes baking time, carefully remove the ham from the oven and brush with another third of the glaze and some of the pan juices, and repeat again after 25 minutes more minutes of baking until a dark golden-brown crust has formed
INGREDIENTS
ReplyDelete8-10 pound (4-5 kg) bone-in fully cooked ham,
1/2 cup water
1/2 cup unsalted butter, reduce fat or full fat
1 cup brown sugar
1/2 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cloves garlic, smashed
Directions:
Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan.
Bake ham at 325 F., glazing every 25 minutes until the internal temp is 140 F. for regular hams. Bake for about 18 minutes per LB
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon, and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 25 minutes baking time, carefully remove the ham from the oven and brush with another third of the glaze and some of the pan juices, and repeat again after 25 minutes more minutes of baking until a dark golden-brown crust has formed
Let the ham rest 10-20 minutes before slicing