Friday, February 5, 2016

Brown Sugar & Cloves Baked Ham

This is the ham recipe I've used for Christmas the past two years, and I plan to stick with it indefinitely.  It's not as pretty as the pineapple and cherry studded hams, but it tastes amazing, so I'm sticking with it!  The recipe comes from Our Best Bites, which is a blog just bursting with great recipes.  Usually I'm not a huge meat eater, but I really love this ham, and so does my husband, who suggested we make it at Thanksgiving instead of turkey.  The glaze and the sauce you serve it's served with are just great.  I've used a 9 lb Private Selection (Kroger brand) spiral cut ham wrapped in foil both years, and it's turned out great each time.  The leftover ham is perfect reheated or made into sandwiches, and the serving sauce goes well on sandwiches, too.  I put the ham bone in the freezer to make into pinto beans or hoppin' john.
  
 
Brown Sugar & Cloves Baked Ham
 
for serving sauce:
1/2 C mayo
1/4 C dijon mustard
2 tsp apple cider vinegar
 
for glaze:
2 Tbsp melted bacon grease
1 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp dijon mustard
3 Tbsp thawed, frozen orange juice concentrate
3/4 C dark brown sugar
3/4 tsp ground cloves
 
If possible, make the serving sauce the night before so the flavors have time to meld.  Just stir the ingredients together in a small bowl and stash it in the fridge.
 
When you're ready to bake your ham, preheat oven to 325, lower the oven rack to the second lowest position, and line an approximately 8 by 12 inch baking dish with foil.  Place the ham in the dish fat side up.  Insert an oven safe thermometer probe into the thickest part of the ham (in the non-sliced region).  Bake until temperature of ham reaches 110 degrees.
 
While the ham bakes, make the glaze by stirring together all of the glaze ingredients.  Remove ham from oven and generously brush the glaze all over, on the outside as well as between the slices.  It can be a little tricky to get the glaze between the slices, but it's worth it, just try not to tear the slices off the bone.
 
Return ham to oven and continue to bake to the temperature recommended on the package, or 145 degrees.  Remove ham from oven, tent with foil, and let rest for at least 10 minutes before serving with the sauce on the side.

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