Ingredients with Measurements:
- 1 fully cooked ham (7-8 pounds)
- 1 cup sorghum syrup
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- Roasting pan
- Basting brush
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Remove the ham from its packaging and place it in a roasting pan, flat side down.
3. In a medium saucepan, combine the sorghum syrup, brown sugar, Dijon mustard, apple cider vinegar, orange juice, water, cinnamon, cloves, and nutmeg. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
4. Reduce the heat to low and let the glaze simmer for 10-15 minutes, until it thickens slightly.
5. Brush the ham with the glaze, making sure to cover it completely.
6. Cover the ham with aluminum foil and place it in the oven.
7. Bake the ham for 2-2.5 hours, or until the internal temperature reaches 140°F.
8. Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-2.5 hours
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 10-12 people.
Nutritional information:
Calories: 420
Fat: 15g
Saturated Fat: 5g
Cholesterol: 120mg
Sodium: 2000mg
Carbohydrates: 26g
Fiber: 0g
Sugar: 24g
Protein: 42g
Substitutions for ingredients:
- Sorghum syrup can be substituted with molasses or honey.
- Brown sugar can be substituted with white sugar or maple syrup.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Apple cider vinegar can be substituted with white wine vinegar or balsamic vinegar.
- Orange juice can be substituted with pineapple juice or apple juice.
Variations:
- Add chopped fresh herbs, such as rosemary or thyme, to the glaze for extra flavor.
- Use a bone-in ham for a more flavorful and juicy result.
- Add sliced pineapple rings and maraschino cherries to the top of the ham before baking for a classic Hawaiian-style ham.
Tips and tricks:
- Baste the ham with the glaze every 30 minutes for maximum flavor.
- Let the ham rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the ham reaches the correct internal temperature.
Storage instructions:
Store leftover ham in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat the ham, place it in a baking dish and cover it with 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 and orange slices.
Garnishes:
Fresh herbs, orange slices, pineapple rings, maraschino cherries.
Pairings:
- Scalloped potatoes
- Green beans
- Roasted carrots
- Cornbread
Suggested side dishes:
- Sweet potato casserole
- Creamed spinach
- Roasted Brussels sprouts
- Cranberry sauce
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the ham is browning too quickly, cover it with foil to prevent burning.
- If the ham is not browning enough, remove the foil for the last 30 minutes of baking.
Food safety advice:
- Make sure the ham reaches an internal temperature of 140°F before serving.
- Store leftover ham in the refrigerator within 2 hours of cooking.
- Reheat leftover ham to an internal temperature of 165°F before eating.
Food history:
Sorghum syrup is a traditional sweetener in the Southern United States, made from the juice of the sorghum plant. It has a rich, molasses-like flavor that pairs well with ham.
Flavor profiles:
Sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the ham as the centerpiece of a holiday meal or as a main course for a special occasion.
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Taste: Sweet, Savory, Tangy, Smoky, Caramelized