Ingredients:
1 bone-in cooked ham 14 to 15 lb
(7 kg)
1 cup unsweetened apple juice
4 tablespoons Dijon mustard
4 tablespoons brown sugar
2 tablespoons liquid honey
1 tablespoon vegetable oil
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
Serves 12 to 14.
NOTE: Serve with tossed salads,
scalloped potatoes and assorted dinner rolls.
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Preparation:
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Preheat oven to 350 F (180 C).
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Line a shallow roasting pan with aluminum foil.
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With a sharp knife remove most of the fat and rind from the
ham, leaving about 1/4 inch (0.5 cm) layer of fat remaining.
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Place ham on a rack set and pour apple juice over ham.
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Bake ham on bottom rack of oven for about 2-1/2 to 3 hours
or until meat thermometer read 140 F (60 C).
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Mix all ingredients for glaze and set aside.
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Remove ham from oven. Using a sharp knife, score fat into
diamonds about 2 inches (5 cm) big and 1/4 inch (0.5 cm) deep.
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Spoon 1/3 of glaze over ham and return ham to oven.
Bake 20 minutes, then spoon another third of glaze over ham. Bake 15 more
minutes, spoon remaining glaze over ham and bake 10 additional minutes,
until ham is richly glazed.
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Remove from oven and let stand 30 minutes before carving.
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