Ingredients with Measurements:
- 1 fully cooked ham (10-12 pounds)
- 1 cup brown sugar
- 1/2 cup Underberg bitters
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
Special equipment needed:
- Large 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 large roasting pan.
3. In a medium bowl, whisk together the brown sugar, Underberg bitters, honey, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, ground nutmeg, and ground black pepper.
4. Brush the glaze generously over the ham, making sure to cover all sides.
5. Cover the ham with aluminum foil and bake for 2 hours.
6. Remove the foil and continue baking for an additional 30 minutes, basting the ham with the glaze every 10 minutes.
7. Once the ham is fully cooked (internal temperature should reach 140°F), remove it from the oven and let it rest for 10-15 minutes before slicing.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Oven temperature: 325°F
- Internal temperature of ham: 140°F
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 29g
- Protein: 45g
Substitutions for ingredients:
- If you don't have Underberg bitters, you can use any other type of bitters or omit it altogether.
- You can substitute the Dijon mustard with yellow mustard or honey mustard.
- If you don't have apple cider vinegar, you can use white vinegar or lemon juice.
Variations:
- You can add chopped fresh herbs (such as rosemary or thyme) to the glaze for extra flavor.
- For a spicier glaze, add a pinch of cayenne pepper or red pepper flakes.
- You can use maple syrup instead of honey for a sweeter glaze.
Tips and tricks:
- Make sure to baste the ham frequently to keep it moist and flavorful.
- If the glaze starts to burn, cover the ham with foil and continue baking.
- 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 in a 325°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Arrange the sliced ham on a platter and garnish with fresh herbs or orange slices.
Garnishes:
- Fresh herbs (such as rosemary or thyme)
- Orange slices
- Pineapple rings
- Maraschino cherries
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green beans
- Sweet potato casserole
Suggested side dishes:
- Scalloped potatoes
- Creamed spinach
- Roasted Brussels sprouts
- Cranberry sauce
Troubleshooting advice:
- If the ham is dry, try basting it more frequently or covering it with foil during baking.
- If the glaze is too thick, add a splash of water or apple juice to thin it out.
- If the glaze is too thin, simmer it on the stove for a few minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the ham to an internal temperature of 140°F to ensure it is safe to eat.
- Store leftover ham in the refrigerator and consume within 5 days.
Food history:
- Underberg bitters is a German herbal digestif that has been produced since 1846.
Flavor profiles:
- Sweet, tangy, and slightly bitter.
Serving suggestions:
- Serve the ham with your favorite sides and a glass of red wine.
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