If you are looking for a great Easter ham recipe…look no further!
Tangy Mustard Glazed Ham
INGREDIENTS
1 fully or partially cooked smoked bone-in ham (6-8 pounds), butt portion
40 whole cloves
1 1/2 cups packed brown sugar
1/3 cup stone-ground mustard
2 tablespoons cider vinegar
DIRECTIONS
1
Preheat oven to 325°F. Create a diamond pattern by cutting parallel lines, about 1 inch apart and 1/4 inch deep, across the ham into the fat. Repeat, cutting at a right angle to the existing lines. Insert one whole clove in center of each diamond. Place ham in baking pan, fat side up and cover. Bake 1 hour, 30 minutes.
2
Meanwhile, combine brown sugar, mustard and vinegar and mix well. Set aside 1/2 cup brown sugar mixture to glaze ham; reserve remaining mixture for sauce.
3
After you remove the ham from the oven, remove pan juices, leaving some covering bottom of pan. Reserve 3 tablespoons juices; discard remaining. Carefully brush 1/2 cup glaze over ham.
4
Insert a thermometer so tip is centered in thickest part, not resting in fat or bone. Do not cover. Return to oven and bake, uncovered, 20-30 minutes or until thermometer registers 140°F (for fully cooked ham) or 155°F (for partially cooked ham). (Temperature will rise approximately 5°F-10°F during standing.) Cover loosely with aluminum foil and let stand 15-20 minutes for easier carving.
5
Heat reserved sugar mixture with reserved juices over low heat, stirring contantly with a whisk. Remove cloves from ham. Transfer ham to a carving board, slice and serve with sauce.
Yield:
,
12 servings of 4 ounces ham, about 1 tablespoon sauce
Nutrients per serving:
2 starch, 1 1/2 meat, 1 1/2 fat (2 carb)
U.S. Diabetic exchanges per serving:
Calories 340, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 50 mg, Carbohydrate 31 g, Protein 15 g, Sodium 1670 mg, Fiber less than 1 g
Cook’s Tips:
Be sure to read the label on the ham; some are fully cooked, some partially cooked. Since meat continues to cook after it is removed from the oven, remove ham from the oven when the thermometer registers 5°F lower than the desired end temperature. The desired temperatures for doneness are 145°F for a fully cooked ham, 160°F for a partially cooked ham.
If using a spiral-sliced ham, do not cut diamond pattern in fat layer. Insert cloves at 1-inch intervals. Follow cooking instructions as recipe directs.
Leftover cooked ham should be wrapped and refrigerated promptly; store up to 5 days.
Interested in Pampered Chef products? Email Cooking Mom Ann-Marie at amb316@gmail.com or check out her website by clicking HERE.
