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Easter: Glazed Ham

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"A good ham is not only a special choice for a holiday meal, it's also a bargain choice for everyday meals, especially when you're feeding boys. A premium ten-pound ham, at about forty dollars, feeds at least eight people. It provides leftovers to slice with the next morning's eggs and sandwiches for lunch, and there's enough to add to red beans and rice for yet another meal. All hams aren't created equal. I like one that isn't too salty; an applewood smoke is milder than a hickory. Purchase the best you can find, and trial and error will lead you to a favorite brand. What's your preference? Glazes are endless. I like one with a flavor balance of sweet, tart, and spicy mixed with a hint of alcohol, such as apricot mustard, orange molasses, or maple syrup pepper. Use this recipe as a guide, switching out the brown sugar and rum for other similar ingredients to suit your taste."

List of Ingredients

â—¦ 1 10-pound cured and smoked ham (preferably bone-in)
â—¦ ¾ cup brown sugar
â—¦ ¼ cup plus 1 tablespoon Dijon, grainy, or Bavarian-style mustard (or a combination)
â—¦ ¼ cup golden rum
â—¦ 2 tablespoons white wine vinegar


Recipe

Preheat the oven to 325° F. Remove the ham from the packaging and score the fat all over in a diamond pattern with a sharp knife. Wrap the ham in foil, bone down, and place it on a rimmed baking sheet. Bake for 45 minutes.

Meanwhile, place the sugar, mustard, rum, and vinegar in a small saucepan and bring to a boil, dissolving the sugar. Unwrap the ham and brush half of the glaze all over it. Bake, unwrapped, for 15 minutes while increasing the heat to 400° F. Bake for an additional 20 minutes. Brush on the remaining glaze and bake for 15 to 20 more minutes, or until the glaze is caramelized. Let the ham rest before carving.

Serves 8, with generous leftovers