Tangy Mustard Glazed Ham
Our classic spring ham becomes a stunning centerpiece for an Easter celebration.
- 1 fully or partially cooked smoked bone-in ham (6-8 pounds), butt portion
- 40 whole cloves
- 1 1/2 cups packed brown sugar
- 1/3 cup stone-ground mustard
- 2 tablespoons cider vinegar
Preheat oven to 325°F. Create a diamond pattern by cutting parallel lines, about 1 inch apart and 1/4 inch deep, across the ham into the fat. Repeat, cutting at a right angle to the existing lines. Insert one whole clove in center of each diamond. Place ham in Deep Dish Baker, fat side up. Cover with Stoneware Baking Bowl. Bake 1 hour, 30 minutes.
Meanwhile, combine brown sugar, mustard and vinegar in Small Batter Bowl; mix well. Set aside 1/2 cup brown sugar mixture to glaze ham; reserve remaining mixture for sauce.
Using Oven Mitts, pull out oven rack and carefully remove baking bowl from baker, lifting away from you. Carefully remove ham from oven (juice will have collected in bottom of baker) to Stackable Cooling Rack. Using Baster, remove pan juices, leaving some covering bottom of baker. Reserve 3 tablespoons juices; discard remaining. Using Chef's Silicone Basting Brush, carefully brush 1/2 cup glaze over ham.
Insert Digital Pocket Thermometer so tip is centered in thickest part, not resting in fat or bone. Do not cover. Return to oven and bake, uncovered, 20-30 minutes or until thermometer registers 140°F (for fully cooked ham) or 155°F (for partially cooked ham). (Temperature will rise approximately 5°F-10°F during standing.) Cover loosely with aluminum foil and let stand 15-20 minutes for easier carving.
Heat reserved sugar mixture with reserved juices over low heat, stirring contantly with Nylon Spiral Whisk. Remove cloves from ham. Transfer ham to Reversible Bamboo Carving Board; slice with Carving Set. Serve with sauce.
- 12 servings of 4 ounces ham, about 1 tablespoon sauce
Nutrients per serving:
2 starch, 1 1/2 meat, 1 1/2 fat (2 carb)
U.S. Diabetic exchanges per serving:
Calories 340, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 50 mg, Carbohydrate 31 g, Protein 15 g, Sodium 1670 mg, Fiber less than 1 g
Be sure to read the label on the ham; some are fully cooked, some partially cooked. Since meat continues to cook after it is removed from the oven, remove ham from the oven when the thermometer registers 5°F lower than the desired end temperature. The desired temperatures for doneness are 145°F for a fully cooked ham, 160°F for a partially cooked ham.
If using a spiral-sliced ham, do not cut diamond pattern in fat layer. Insert cloves at 1-inch intervals. Follow cooking instructions as recipe directs.
Leftover cooked ham should be wrapped and refrigerated promptly; store up to 5 days. Leftover ham can be used to prepare Ham Florentine Wreath.