Holiday Ham

 

Ingredients:

1 (8 -12 lb) precooked ham, bone-in (whole or half)
20 whole cloves, as needed
1 teaspoon mustard powder
1/2 cup molasses (Brer Rabbit)
pineapple ring, as needed (optional)
maraschino cherry (optional)

Directions:

Preheat oven to 325°F.
Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface.
Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves).
Place ham in roasting pan so that the wide flat cut side is down.
Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well).
Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F.
TIP: Do not baste ham with pan drippings as this will make the glaze look dull.
Once ham is cooked, let rest 10 minutes before carving.
Do not eat the cloves- they provide flavoring as they bake, but should be discarded after cooking.
 

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Savory Spiral Cut Ham

Ingredients:

• 1 tablespoon flour
• 1 (7 lb) spiral cut ham
• honey glaze mix (packet that came with the ham)
• 1 (14 ounce) can swansons chicken broth
• 1 tablespoon prepared yellow mustard
• 2 tablespoons orange juice concentrate

Directions:

1. You will also need: 1 large Reynolds Oven Cooking Bag (turkey size).
2. Heat the oven to 325°F.
3. Put the flour into the cooking bag and shake the bag until it is completely covered with the flour.
4. Do not remove remaining flour from the bag (I didn't anyway).
5. This prevents the bag from exploding in the oven while baking.
6. Place the bag in a large cake pan or a roasting pan.
7. Open the bag and put the ham in it, cut side down.
8. Set aside.
9. In a small sauce pan mix the chicken broth, honey glaze mix, mustard and orange juice over medium heat until the glaze mix and orange juice concentrate are dissolved.
10. Pour it over the ham.
11. With a tie that came with the bag, tightly seal the bag.
12. Cut 6-1 inch slits into the top and upper sides of the bag to allow steam to escape.
13. Make sure the bag is completely inside the pan.
14. Do not allow any of it to hang over the sides of the pan.
15. Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil.
16. This prevents the bag from melting.
17. Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.
18. Lower the oven temp to 200°F and let the ham sit in the oven until the rest of the meal is ready.
19. You could probably lower it to 175°F if you want to.
20. Spiral cut ham is precooked so it does not have to reach a certain temperature.
21. You are just warming it or making it hot for a hot meal.
22. When you are ready, remove the ham from the oven.
23. Allow it to cool enough to touch the bag
24. Remove the tie from the bag and slowly tear the bag open at the top of it.
25. Remove ham and place it on a large plate or a platter.
26. Allow to cool slightly before cutting it.
27. Pour the juices from the baking/roasting into a saucepan and make gravy with it or pour it into a container and save it for soup.
28. Taste the juice from the ham.
29. If it is very strong tasting, (mine was) you may need to add water, a little at a time until it is at your desired strength.

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