I think ham is one of my favorite treats. I don’t make it very often, but when I do I am in hog heaven! I got this recipe from my friend Doug and have never enjoyed a juicier and more delicious ham in my life. Everyone at my birthday party agreed and wanted left-over’s to take home with them, being my birthday and all I felt completely confident in saying NO without even the slightest guilt in my consciousness.
This recipe is super easy and takes hardly any prep time.
Honey Mustard Glazed Ham
1 Large Smoked Ham, with bone in.
1 Cup Honey Dijon Mustard
1 Cup Dark Brown Sugar
1 Liter Ginger Ale
Trim any excess fat and any skin off ham, you will want to leave about 1/4 inch of fat to keep the ham tender. Score surface of ham with a sharp knife into ¾” diamonds. Mix honey dijon mustard and dark brown sugar in small bowl. Place ham into large baking dish and completely cover with mustard/ sugar glaze, pour remaining glaze over the top of the ham. Pour 1 inch of ginger ale into the pan. Cover ham with foil and bake at 350 degrees for 1 hour. Remove foil, baste ham with pan sauce and continue cooking for about 2-3 hours more, while basting with pan sauce every 20 minutes, adding ginger ale as needed to keep liquid at 1 inch. Cook until ham reaches 160 degrees. Remove ham from oven, cover with foil and let rest 10 minutes before serving. Place on large platter and serve. If you would like a sauce to serve with the ham, pour pan juices into saucepan and reduce by half and serve.
This recipe is super easy and takes hardly any prep time.
Honey Mustard Glazed Ham
1 Large Smoked Ham, with bone in.
1 Cup Honey Dijon Mustard
1 Cup Dark Brown Sugar
1 Liter Ginger Ale
Trim any excess fat and any skin off ham, you will want to leave about 1/4 inch of fat to keep the ham tender. Score surface of ham with a sharp knife into ¾” diamonds. Mix honey dijon mustard and dark brown sugar in small bowl. Place ham into large baking dish and completely cover with mustard/ sugar glaze, pour remaining glaze over the top of the ham. Pour 1 inch of ginger ale into the pan. Cover ham with foil and bake at 350 degrees for 1 hour. Remove foil, baste ham with pan sauce and continue cooking for about 2-3 hours more, while basting with pan sauce every 20 minutes, adding ginger ale as needed to keep liquid at 1 inch. Cook until ham reaches 160 degrees. Remove ham from oven, cover with foil and let rest 10 minutes before serving. Place on large platter and serve. If you would like a sauce to serve with the ham, pour pan juices into saucepan and reduce by half and serve.
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