Prep 15 mins
Cook 2 hrs
My mom found this recipe in a magazine. It is wonderful. I usually double the glaze recipe.
- 7 lbs fully cooked smoked ham, shank or rump-end
- 1⁄2 cup packed brown sugar
- 1⁄4 cup maple syrup
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon instant coffee granules
- 1 tablespoon dry mustard
- Heat oven to 325 degrees.
- Have ready a shallow roasting pan fitted with a sturdy metal rack.
- Cut rind off ham to expose fat.
- Place ham on rack and cover loosely with foil.
- Bake 1 hour and 15 minutes.
- Stir glaze ingredients until coffee dissolves.
- Brush on ham.
- Bake uncovered 40 to 60 longer, brushing twice with glaze, until meat thermometer inserted in thickest part (not touching bone) registers 140 degrees.
- Let ham rest 15 minutes before slicing.
Delicious! I had a ham to cook and wanted to try something a little different. Though not very tasty on its own, the coffee glaze is delicious with the ham and gives it a gorgeous color. A nice alternative to very sweet glazes. As a rule, a shank ham should be cooked at 325 for 20 minutes per pound so my 10 pound ham cooked a bit longer. When trimming the rind, I also removed the fat so mine was lean but still very moist. The kids inhaled this! Thanks, Macey, for a great recipe!
This is a wonderful recipe. The single glaze does the job.