Whole Baked Ham
Contributed by: News Canada
Whole ham makes it easy to cook for the Easter crowd
(NC) - In a weak moment you've asked the whole family over for Easter dinner... brothers, sisters, aunts, uncles, cousins, and second-cousins await a fantastic meal. Don't worry... .baking a whole ham is fool-proof and delicious.
Hams are available bone-in or boneless. Bone-in hams are often more flavourful and have better texture than boneless hams, however boneless hams are easier to carve. The choice is yours, but you'll want to buy a ham of appropriate size based on the number of people you want to serve. Allow 175 - 250 g (1/3 to 1/2 lb.) per serving for bone-in ham and 125 - 175 g (1/4 to 1/3 lb.) per serving for boneless ham. Make sure you have a large enough roasting pan for your ham, or you may need to purchase two smaller hams. Allow about 15 minutes per 500 g (1 lb.) cooking time.
Cooking Time: 3-4 hours Preparation Time: 20 min.
- 1 cooked smoked ham bone-in, about 12 lb (5 kg)
- Whole cloves
- 1/2 cup (125 mL) Dijon mustard
- 1/4 cup (50 mL) orange marmalade
- 1/4 cup (50 mL) brown sugar
- 2 tbsp (25 mL) bourbon or dark rum (optional)
Pre-heat oven to 325 C (160 C). If necessary, remove all skin, leaving a thin (about 1/4 inch / 1cm) covering of fat.
With a sharp knife, score fat in a diamond pattern and insert cloves to decorate. Place ham in a shallow roasting pan, fattest side up, with 500 - 750 mL (2 to 3 cups) water, and place in oven to bake.
Meanwhile, mix remaining ingredients for the glaze. During last half hour of cooking, raise temperature to 350 F (180 C), and brush liberally with glaze. Add more water if bottom of pan starts to burn. Repeat glazing after 15 minutes.
Cook for about 15 minutes per pound (500g), or until a meat thermometer registers 140 F (60 C). When cooked, allow ham to rest for 15 minutes before carving.
Serving Size: Makes 20 - 28 Servings