Recipe by CountryLady
Ham is a traditional part of Holiday dinners in my home; it requires virtually no preparation before roasting. There are many kinds of ham available – the traditional bone-in found whole (or halved & sold as the larger butt or rump end), boneless (whole or halved) & spiral-cut hams which is my favourite. I make it with the red currant glaze & serve it with a cranberry-orange sauce at Christmas but prefer the brown sugar glaze & fresh pineapple salsa at Easter. I freeze the meaty ham bone for split pea or bean soup another day!
- 1 (15 lb) bone-in ham, whole, fully cooked
RED CURRANT GLAZE
- 1⁄2 cup red currant jelly
- 2 tablespoons packed brown sugar
- 4 teaspoons dry mustard
BROWN SUGAR GLAZE
- 1 cup packed brown sugar
- 1⁄4 cup cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon orange zest
ORANGE CRANBERRY SAUCE
- 1 cup dried cranberries
- 1 tablespoon orange zest
- 1 cup orange juice
- 1 cup water
- 1⁄2 cup packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon butter
- 1⁄4 teaspoon cinnamon
- 1 tablespoon cornstarch
FRESH PINEAPPLE SALSA
- 2 cups chopped fresh pineapple
- 1 mango, peeled & chopped
- 1⁄4 cup finely chopped red onion
- 2 tablespoons orange juice
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon finely chopped of fresh mint
- 1 tablespoon liquid honey
Directions See How It's Made
- Place ham, fat side up, on rack in roasting pan; pour in 2 cups of water.
- Cover tightly with foil & roast in 325F oven for 3 hours.
- BROWN SUGAR GLAZE: Combine all ingredients in a bowl; set aside.
- RED CURRANT GLAZE: Combine all ingredients in a bowl; set aside.
- Remove ham from oven and remove skin (if present) by sliding a sharp knife underneath the skin & lifting it off; trim fat layer to ¼ in thickness and diagonally score the fat side to form diamond shapes.
- Brush about 1/3 of the glaze of your choice over the ham; continue roasting, brushing 2 more times with the glaze, until crusty, caramel-colour and meat thermometer inserted into the center registers 140F, about an hour.
- Transfer to cutting board & tent with foil; let rest about 20 minutes.
- ORANGE CRANBERRY SAUCE can be made up to 24 hours in advance: Bring all ingredients (except corn starch) to a boil in a heavy saucepan; reduce heat & simmer for 10 minutes.
- Whisk cornstarch with 2 tbsp water; whisk into saucepan & cook, stirring constantly, until thickened, about 1 minute.
- FRESH PINEAPPLE SALSA can be made up to 24 hours in advance: Combine all ingredients in a bowl.
- To carve the ham: Cut down to bone into ¼ inch thick slices; with knife parallel to the bone, cut off slices parallel to the bone.
- Serve the ham with sauce or salsa – your choice!