After all the fussing that's part of a large festive meal such as Christmas dinner, it's a relief the next day to simply put a ham in the oven to serve with Curried Pears. Ham is as delicious hot as it is cold, and the big bonuses are the smoky leftovers for sandwiches and salads and, finally, the bone that enriches a bean soup.
- Portion size 20 servings
- Credits : Canadian Living Magazine, December 2000
- 15 lbs fully cooked bone-in smoked ham
- 2 tablespoons liquid honey
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
MethodRemove skin and all but 1/4 inch (5mm) fat on ham. Score diagonally through fat but not into meat to form diamond pattern. Place, scored side up, on rack in roasting pan, roast in 325 F (160 C) oven for 2 hours.
Stir together honey, mustard and vinegar; brush about one-third over ham. Roast, brushing twice with remaining honey mixture, for 1 hour or until meat thermometer registers 140 F (60 C). Transfer to cutting board. (Make-ahead: Let cool, wrap and refrigerate for up to 3 days; slice.) Tent with foil and let stand for 20 minutes before slicing.
Nutritional facts Per each of 20 servings: about
- Sodium 1867 mg
- Protein 29 g
- Calories 229.0
- Total fat 10 g
- Cholesterol 76 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
- Iron 14.0
- Calcium 1.0