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Jean’s Honey Mustard Ham Glaze

My favorite glaze for a ham.

Feel free to enjoy yourself and experiment. Cooking is life and life is to be enjoyed with gusto and passion.

The measurements are for about a 5 pound ham.

Mix ingredients (more for large hams, less for small):

Pull the ham from the oven about 30 minutes before it’s done. Sometimes I start basting earlier if I get the urge.

Remove the rind if your lazy guys forgot to skin the pig when they butchered it.

Cut a diamond pattern on the surface about 1/4″ deep and around 1″ apart. Insert a whole clove at the intersection where the cuts cross.

Spread the glaze over the surface of the ham (a basting brush works great for this job).

Stuff it back into the oven and finish cooking (make sure the internal temperature is high enough before serving: 160° F for most, 140° F for pre-cooked).

Repeat basting if you feel like it. Again, it’s up to you how much you want to  experiment. You may have to mix more glaze to do this.

Feel free to add other spices or ingredients as your creative muse dictates, but start small.

It’s easier to add something than to remove it after you’ve added too much.

I prefer boneless hams if I can get Buck and the gang to go to the trouble. Otherwise I make sure one of  them has to carve the thing come dinner time (revenge is sweet). I’ve never gotten good results with a spiral cut ham, but that may just be my problem.

Serve with your choice of sides, such as potatoes au gratin, fried dumplings (yum), salad of your choice, fruit, and so on.



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