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Recipes Main Course Ham
Recipes Main Course Ham
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| Servings: | 15 |
| Author Notes: | A good ham takes no work and unless you have a house full of people can be eaten for days. Most people like a sweet coating, which has little impact on the overall flavor, but looks nice. Honestly you can cook a good ham with nothing on it and it will still be delicious. |
| Ingredients: |
1 cured ham, 12 to 15 pounds
cloves as needed 1 cup maple syrup (or use orange marmalade or apricot or peach preserves) 1 tablespoon Dijon mustard, more to taste 2 cups or more dry apple cider or white wine, optional |
| Instructions: |
1. preheat oven to 350 F. Score the fatty layer of the ham in a diamond pattern and insert a clove into each diamond. Place the ham on a rack in a roasting pan. 2. Combine the maple syrup and mustard (if you’re using marmalade, heat it gently to thin it out a bit). Spoon some of this mixture over the ham and bake for about 10 minutes. Baste again and continue to cook, basting once or twice with the pan juices, until the ham is hot, about an hour. If you want pan juices with which to top the ham (not necessary – it will be fine with no more than a good mustard), add 1/2 cup of cider or wine to the bottom of the pan at the beginning of roasting and again if it threatens to become dry. 3. Remove the ham to a platter. To make pan juices, place the roasting pan over one or two burners over high heat. Add 1 cup of liquid to that already in the pan and cook, stirring and scraping, until the liquid has been reduced by about half and has thickened slightly. Carve the ham and serve with pan juices, mustard, or both. |
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