A small ham, available in the deli aisle of your supermarket, is a great alternative to bacon or sausage. Its small size also means you can pop it into a toaster oven if oven space is at a premium.
- Prep time 15 minutes
- Total time 1 hour & 30 minutes
- 1 fully cooked small ham (about 900 g)
- 1/2 cup peach jam or apricot jam
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 teaspoon chopped fresh thyme
- 1 teaspoon grated fresh ginger
Place ham in greased 6-cup (1.5 L) casserole dish; cover tightly with foil. Roast in 350°F (180°C) oven for 30 minutes.
While ham is roasting, in small bowl, stir together jam, mustard, vinegar, thyme and ginger. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Uncover ham; pour jam mixture over top, brushing to coat. Cover and roast, basting every 10 minutes, until instant-read thermometer inserted in centre reads 140°F (60°C), about 40 minutes, removing foil for the last 10 minutes of cooking.
Remove ham to cutting board; tent with foil. Let rest for 10 minutes before carving. Spoon jam mixture over ham.
Tip from The Test Kitchen: For an extra-shiny caramelized glaze, broil the ham for a minute at the end of roasting.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Sodium 1060 mg
- Sugars 9 g
- Protein 17 g
- Calories 170.0
- Total fat 6 g
- Potassium 289 mg
- Cholesterol 42 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 9.0
- Folate 2.0
- Calcium 1.0
- Vitamin C 2.0