The Perfect Ham

20 11 2011

When I say this is the perfect ham recipe, I mean it! My mom found this from Cuisine at Home and we’ve made it for several family gatherings, including holidays….and the fam consistently claims this is the best ham they’ve EVER had! Give it a try for a special dinner or your holiday festivities, you won’t be disappointed!

The Perfect Ham

A slow roast under an aluminum foil tent will develop a moist, rich flavor. The following makes 16 servings (4 oz portions):

  • 1 spiral sliced half ham (6-9 lbs), fully cooked with natural juices (we like the spiral sliced better than the butt, which the recipe did originally call for)

I would double the following ingredients if you end up with a 9 lb ham, otherwise, follow as-is:

  • 3 cans (12 oz each) ginger ale
  • 1 orange, halved and juiced
  • 1 lime, halved and juiced
  • 1 lemon, halved and juiced
  • 1 whole cinnamon stick
  • 1/2 tsp. whole cloves
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 Tbsp. fresh ginger, minced (save yourself time and buy the tube!)
  • 1/4 tsp. ground cloves

Pre-heat oven to 325 degrees.

Combine ginger ale, cinnamon stick, and whole cloves in a roasting pan. Squeeze citrus juices (orange, lime and lemon) into the pan and add the juiced fruit halves. Place a roasting rack in the pan, then place the ham, cut side down, on the rack. Loosely tent with foil and roast 1 1/2 – 2 hours (regardless of the size of the ham, you want to cook for about 15 minutes per pound – the larger the ham, the longer you want it to cook).

While the ham roasts, stir together glaze ingredients. After about an hour or so, brush on glaze to coat surface of ham. We continue to glaze every 30 minutes.

After you apply the first layer of glaze, continue roasting, uncovered. The ham will be done when a thermometer reads 110 degrees. Remove ham from oven, tent and let rest about 15 minutes to let juices redistribute.

I suggest serving along with a starch and veggie. This past weekend we hosted a pre-turkey day gathering and I decided to try a new barley risotto recipe I found and honey glazed carrots. What a ridiculously good meal – and so easy!

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