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Glazed Smoked Ham

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"The deep, slow-roasted flavor achieved by glazing the ham is difficult to match — a juicy, caramelized sensation!"

List of Ingredients

â—¦ Four 8-pound smoked half hams
â—¦ 1 cup yellow mustard
â—¦ 2 cups packed dark brown sugar
â—¦ ¼ cup apple cider vinegar
â—¦ 2 cups peach preserves
â—¦ ¼ teaspoon ground cinnamon
â—¦ ¼ teaspoon ground cloves


Recipe

Adjust the baking rack to the center of the oven and preheat to 325° F.

Rinse the hams under cool running water and pat dry with paper towels. Use a sharp knife to score the fat on the top of the hams in 1- to 2-inch diamond patters, cutting just slightly into the meat.

Combine the mustard, brown sugar, and cider vinegar in a stainless mixing bowl; whisk in the peach preserves and season with the cinnamon and cloves. Place the hams into two shallow roasting pans and bake until they reach an internal temperature of 140° F, about 1 hour and 45 minutes.

When the hams have baked for the prescribed amount of time, brush the top and sides evenly with the glaze. Increase the oven temperature to 350° F and continue baking until the glaze is bubbly, about 20 to 30 additional minutes. Cool the hams to room temperature in the roasting pan and cover with foil to transport.

Serve the hams:
Baste the hams with the juices and glaze. Carefully remove each ham from its roasting pan, transfer to a clean dry cutting board and cool to room temperature. Use a sharp carving knife to slice. Serve with buttermilk rolls.

Makes 40 servings