Apple Mustard Glazed Ham
If you cook the ham first thing in the morning, you will have enough time for it to rest while the egg dish bakes. Enjoy the leftovers the next day.
Servings: 15 to 20
Ingredients:
Photo: Boston Lettuce, Radish and Ruby Grapefruit Salad; Baked Eggs with Potatoes, Spinach and Cheese Sauce; and Apple Mustard Glazed Ham
| Nutritional Info | |
| Per each of 20 servings: about | - |
| cal | 192 |
| pro | 28 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | 0 g |
| chol | 62 mg |
| sodium | 1.508 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 8% |
| folate | 2% |
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10 lb (4.5 kg) fully cooked bone-in whole ham
Apple Mustard Glaze:
1/3 cup (75 mL) apple jelly
2 tbsp (25 mL) Dijon mustard
1/2 tsp (2 mL) pepper
Preparation:
Place ham, fat side up, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover pan tightly with foil; roast in 325°F (160°C) oven for 2 hours, adding more water if necessary to maintain level.
If ham has skin, slide sharp knife under skin and lift off. Trim fat layer to 1/4-inch (5 mm) thickness. Diagonally score fat side of ham to form diamond pattern.
Apple Mustard Glaze: In small saucepan, melt apple jelly over medium heat; remove from heat. Stir in mustard and pepper; brush enough of the glaze over ham to cover.
Roast ham, brushing several times with remaining glaze, until meat thermometer inserted in centre registers 140°F (60°C), 45 to 60 minutes. Transfer ham to cutting board and tent with foil; let stand for 20 minutes.
To carve ham, cut down to bone into 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.
Additional Information
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Tip: If you want to cook a spiral-sliced ham, reduce both the first and second roasting time by 30 minutes each, or follow the instructions found on the label of the ham.
Source
Holiday Best: 2005
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