Ingredients with Measurements:
- 1 (8-10 pound) fully cooked bone-in ham
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Special equipment needed:
- Large roasting pan
- Aluminum foil
- Basting brush
Step-by-step instructions:
- Preheat the oven to 325°F.
- Remove the ham from its packaging and place it in the roasting pan.
- In a small bowl, whisk together the mustard, honey, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper.
- Brush the mustard-honey mixture all over the ham, making sure to get it into the crevices.
- Cover the ham with aluminum foil and bake for 2 to 2 1/2 hours, or until the internal temperature reaches 140°F.
- Remove the foil and baste the ham with the pan juices.
- Increase the oven temperature to 425°F and bake for an additional 15-20 minutes, or until the glaze is caramelized and bubbly.
- Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 1/2 to 3 hours
5. Temperature:
- Preheat the oven to 325°F for the initial baking and 425°F for the final glazing.
Serving size:
- This recipe serves 10-12 people.
Nutritional information:
- Serving size: 1/12 of the ham
- Calories: 520
- Total fat: 20g
- Saturated fat: 7g
- Cholesterol: 140mg
- Sodium: 2300mg
- Total carbohydrates: 27g
- Dietary fiber: 0g
- Sugars: 26g
- Protein: 56g
Substitutions for ingredients:
- You can use yellow mustard instead of Dijon mustard.
- Maple syrup or molasses can be used instead of honey.
- You can use white vinegar or balsamic vinegar instead of apple cider vinegar.
- Soy sauce can be used instead of Worcestershire sauce.
Variations:
- Add chopped fresh herbs like rosemary, thyme, or sage to the glaze for extra flavor.
- Use pineapple juice instead of apple cider vinegar for a tropical twist.
- Add a pinch of cayenne pepper or red pepper flakes for some heat.
Tips and tricks:
- Make sure to score the ham before brushing on the glaze to allow it to penetrate the meat.
- Baste the ham every 30 minutes to keep it moist and flavorful.
- Use a meat thermometer to ensure that the ham is cooked to the proper temperature.
- 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 with foil. Bake at 325°F for 10-15 minutes per pound, or until heated through.
Presentation ideas:
- Arrange the sliced ham on a platter and garnish with fresh herbs or citrus slices.
Garnishes:
- Fresh herbs like rosemary, thyme, or sage
- Citrus slices like oranges or lemons
- Pineapple rings
Pairings:
- Scalloped potatoes
- Roasted vegetables
- Green bean casserole
- Macaroni and cheese
Suggested side dishes:
- Creamy coleslaw
- Deviled eggs
- Cornbread
- Baked beans
Troubleshooting advice:
- If the glaze is too thick, add a splash of water or apple juice to thin it out.
- If the ham is browning too quickly, cover it with foil to prevent burning.
Food safety advice:
- Make sure to cook the ham to an internal temperature of 140°F to ensure that it is safe to eat.
- Store leftover ham in the refrigerator within 2 hours of cooking.
Food history:
- Baked ham is a classic holiday dish that has been enjoyed for centuries. It is believed to have originated in Europe, where ham was a popular meat for special occasions.
Flavor profiles:
- The mustard-honey glaze adds a sweet and tangy flavor to the salty ham.
Serving suggestions:
- Serve the ham with a variety of side dishes and condiments to create a festive holiday meal.
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