For many years now this delicious glazed ham makes its appearance at the center of our Easter and Christmas table. The simplicity of its preparation is a huge winning point and one that makes me come back to it year after year. Not surprisingly, it is something that everyone else in the family anticipates as well!
For this recipe I use a boneless ham which is much leaner than a bone-in and there is virtually no waste to it. Besides the ham you only need three more ingredients for this recipe. This simple glaze takes only a few minutes to make and the sweetness of the apple jelly is balanced so well by the sharpness of the mustard.
Serve the ham on a platter, surrounded by sliced oranges, assorted relishes, like pickled watermelon rind and a variety of flavored mustards. Wrapped well, the leftovers will keep in the refrigerator for several days.
Ham with Apple Mustard Glaze
- 10-12 lbs. smoked-cured ham, skinless and boneless
- ½ cup apple jelly
- 2 TBSP. Dijon mustard
- ---- whole cloves for studding the ham
- Preheat the oven to 350°F.
- Score top of ham into diamonds and stud the center of each diamond with a clove. Place the ham on a rack in a roasting pan and bake it for 1½ hours.
- While the ham bakes, prepare the glaze: In a small saucepan, heat the apple jelly over moderate heat, stirring, until melted. Remove saucepan from heat and stir in the Dijon mustard. Spread glaze evenly on top of baked ham and bake for 35 minutes more.
- Transfer the cooked ham to a platter and let stand for 10-15 minutes.
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