Main Dishes |
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Baked Ham with Brown Sugar Glaze - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound). About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer. Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries, if desired.
We enjoyed this ham at Easter 2005 with our good friends, Lee Rodriguez and Willie & Sylvia Ledezma. After carving the ham, I drizzled the juices over the ham slices. It came out very juicy and tasty.
- 6-8 pound fully cooked smoked bone-in ham
- Whole cloves -- if desired
- 1 cup packed brown sugar
- 1 tablespoon balsamic vinegar -- or cider vinegar
- ½ teaspoon ground mustard
- Orange slice -- if desired
- Maraschino cherries -- if desired
PREPARATION
Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound). About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer. Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries, if desired.
We enjoyed this ham at Easter 2005 with our good friends, Lee Rodriguez and Willie & Sylvia Ledezma. After carving the ham, I drizzled the juices over the ham slices. It came out very juicy and tasty.
