Ingredients with Measurements:
- 1 Carrigaline Beech Smoked Ham (approximately 3-4 lbs)
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
Special Equipment Needed:
- Large roasting pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. Remove the Carrigaline Beech Smoked Ham from its packaging and place it in the roasting pan.
3. In a small bowl, mix together the brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, ground nutmeg, ground ginger, and black pepper.
4. Pour the mixture over the ham, making sure to coat it evenly.
5. Cover the roasting pan with aluminum foil and bake for 2-3 hours, or until the internal temperature of the ham reaches 140°F.
6. Remove the aluminum foil and continue to bake for an additional 15-20 minutes, or until the glaze is caramelized and the internal temperature of the ham reaches 145°F.
7. Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
- Internal temperature of ham: 140°F (minimum) and 145°F (recommended)
Serving size:
- This recipe serves approximately 8-10 people.
Nutritional information:
- Calories: 350 per serving
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 1200mg
- Total Carbohydrates: 24g
- Dietary Fiber: 0g
- Sugars: 23g
- Protein: 31g
Substitutions for ingredients:
- Instead of brown sugar, you can use white sugar or maple syrup.
- Instead of honey, you can use molasses or agave nectar.
- Instead of Dijon mustard, you can use yellow mustard or whole grain mustard.
- Instead of apple cider vinegar, you can use balsamic vinegar or red wine vinegar.
Variations:
- Add sliced pineapple or canned pineapple rings to the top of the ham before baking.
- Use a different type of smoked ham, such as maple or hickory smoked.
- Add chopped garlic or onion to the glaze mixture for extra flavor.
Tips and Tricks:
- Make sure to baste the ham with the glaze every 30 minutes while it's baking.
- If the glaze is too thick, you can thin it out with a little bit of water or apple juice.
- Let the ham rest before slicing to allow the juices to redistribute.
Storage Instructions:
- Store leftover ham in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- To reheat the ham, place it in a baking dish and cover it with aluminum foil.
- Bake in a 325°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Arrange the sliced ham on a platter and garnish with fresh herbs or citrus slices.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Citrus slices, such as orange or lemon
Pairings:
- Scalloped potatoes
- Roasted vegetables, such as carrots or Brussels sprouts
- Green beans with almonds
Suggested Side Dishes:
- Creamy coleslaw
- Baked beans
- Cornbread
Troubleshooting Advice:
- If the glaze is too thin, you can thicken it by simmering it on the stove for a few minutes.
- If the ham is not cooking evenly, rotate it in the roasting pan every 30 minutes.
Food Safety Advice:
- Make sure to cook the ham to an internal temperature of at least 140°F to ensure that it's safe to eat.
- Store leftover ham in the refrigerator within 2 hours of cooking.
Food History:
- Carrigaline Beech Smoked Ham is a traditional Irish ham that's been smoked over beechwood chips for a rich, smoky flavor.
Flavor Profiles:
- Sweet and savory, with a smoky undertone.
Serving Suggestions:
- Serve the ham as the main course for a holiday meal or special occasion.
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Region: Irish