Prep 30 mins
Cook 2 hrs
I made a 10 pounder for Easter Sunday 2004 on the boat. I served it as sandwiches with beans, and potato salad. The problem I incurred was that when I went to place it in the oven, it was too big! I had to cut a 1/2" slice off of the bottom before it would go in. If you use one of the "spiral sliced" hams, follow the directions for cooking that comes with it. However I will still turn the heat up to 425 for the last 1/2 hour and baste it with a mixture of frozen orange juice concentrate and ground cloves. You should also be aware that I have never had a "spiral sliced" ham that wasn't dry. and I've been known to go to great extremes to find one that wasn't spiral sliced. Something about the fact that the cuts go so deep into the ham gets it to dry out For additional pictures, please visit: http://www.capnrons.com/R_M_Easter_Ham.html?id=RZ
- 10 lbs ham, semi-boneless, shank
- 1 (8 ounce) can frozen orange juice concentrate, small can
- 1⁄2 cup dark brown sugar
- whole cloves, as needed
- Preheat oven to 325°F.
- Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
- Mix up the orange juice and dark brown sugar.
- Bake in oven for 20 minutes per pound at 325°F.
- Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of aluminum foil.
This is almost exactly how I make my ham, so I know it's very good. I too hate the spiral sliced hams. I prefer my ham cut in thick chunky pieces that are real juicy. The thin sliced spiral ham tastes more like a breakfast ham. AlanLeonetti@q.com
Thank you not only for the wonderful ham recipe but also for the advice. I was always under the assumption that spiral ham was the way to go. This was my first attempt at making my own ham and I found it very easy,delicious, and very moist. Thank you again Cap'n Ron.
Excellent flavor. I did make this for Easter Dinner. I had to bump the heat up alittle to get it done in time because I miss calculated the cooking time. It worked out good. Easy to prepare and simple to keep an eye on. I will be making this again in the future. Thanks for sharing. Made this for PAC Spring 2009