Monday, March 29, 2010

Glazed Baked Ham

Serving a baked ham on Easter is as traditional as serving a turkey on Thanksgiving. To a novice cook, this maybe seem like a daunting task, but there's really nothing to it. Just plan ahead, marinate it for a while, then pop it in the oven! Simple, right? It turns out great every time! Of course, I love a super sweet glaze, but you can adjust the amounts of the sweet ingredients to suit your own taste.
You can do this!

1 tbs prepared mustard
1/2 cup honey
1/2 cup brown sugar
1/2 cup pineapple juice
cracked black pepper
one fully cooked ham, about 5 or 6 lbs

In a large bowl or large oven bag, combine the mustard, honey, brown sugar, pineapple juice and pepper. Place the ham in the marinade, turn to coat well, and let marinate for several hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade.
Preheat the oven to 350°. Remove ham from bowl or large bag. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound.

This recipe lends itself to any number of variations. Add or switch any of the ingredients and add your favorite flavors.
Try maple syrup instead of the honey for a maple glazed ham.
Instead of pineapple juice, try orange juice or even pomegranate juice.
To make it a little more savory, add a minced clove of garlic and about 1/2 cup dry red wine to the marinade.
For a decorative presentation, score the ham with a sharp knife in a criss cross pattern before placing it in the oven.

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