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.
- Portion size 20 servings
- Credits : Holiday Best: 2005
- 10 lbs fully cooked bone-in whole ham
Apple Mustard Glaze:
- 1/3 cup apple jelly
- 2 tablespoons Dijon mustard
- 1/2 teaspoon pepper
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.
Nutritional facts <b>Per each of 20 servings:</b> about
- Sodium 1508 mg
- Protein 28 g
- Calories 192.0
- Total fat 6 g
- Cholesterol 62 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 8.0
- Folate 2.0
- Calcium 1.0