Storm the Cassoulet

Baked Honey Glazed Ham

on April 16, 2013

bakedhoneyham_0

Ingredients:

One 7-9 pound bone-in ham, fully cooked

3/4 cup honey

Canola oil

1 tablespoon fruit juice, such as apple, cranberry, orange, or pomegranate

10-12 whole cloves or GROUND CLOVES

3/4 cup light brown sugar

2 teaspoons dry mustard

Pineapple slices

Optional:  baste with ginger ale

Method:

1.  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.  Sprinkle ham well with the ground cloves, or add whole in step 3.

2.  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.  COVER LOOSELY WITH FOIL.  Pour a little ginger ale on the ham, if preferred.

3.  While the ham is baking, whisk together the honey, brown sugar, mustard, and fruit juice in a small bowl.

4.  Remove the ham from the oven and increase the temperature to 425°F. Stud the center of each diamond with a clove.

5.  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.  (Can also used jarred ham glaze – cover ham with glaze for the last 30 minutes of baking.

6.  ADD SLICED PINEAPPLES TO THE PAN FOR THE LAST HOUR OF BAKING.

7.  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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