Recipes for the Web

Barrington Software Incorporated

GLAZED HAM

Serves 16 to 50

A ham this size can serve sixteen people for dinner and up to fifty for hors d'oeuvres. For

step-by-step photos and other useful cooking information, see our Ham 101 feature.

1 fourteen-to-eighteen-pound whole smoked ham, bone in and rind on

1 cup apple cider

1/4 cup yellow mustard seeds

2 tablespoons whole cardamom pods

1 tablespoon whole fennel seeds

2 teaspoons ground cinnamon

1 tablespoon ground ginger

3/4 cup prepared mustard

1 cup plus 2 tablespoons light-brown sugar

3/4 cup dark-brown sugar

3 tablespoons light corn syrup

2 tablespoons unsulfured molasses

2 to 3 tablespoons whole cloves

4 fresh bay leaves (optional)

1. Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room

temperature. Place rack on lowest level in oven; heat oven to 250°. Line a roasting pan with

heavy-duty aluminum foil. Place a roasting rack in the pan. Transfer ham, with the thicker rind on

top, to rack. Pour 1/2 cup bourbon over ham. Cook for 2 hours or until an instant-read thermometer

registers 140°.

2. Meanwhile, combine mustard seeds, cardamom, and fennel in a small heavy skillet; place over

medium-low heat, and toast seeds, shaking pan, for 3 to 4 minutes, until aromatic. Transfer to a

spice mill or mortar and pestle, and grind just until cardamom is broken up. Transfer spice mixture

to a medium bowl. Add cinnamon, ginger, mustard, 2 tablespoons light-brown sugar, 2

tablespoons dark-brown sugar, corn syrup, and molasses. Combine well; set aside.

3. Remove ham from oven, and let it cool for about 30 minutes. Using kitchen shears or a sharp

knife, trim away the hard rind from the ham. Use a sharp knife to trim fat to a layer of about 1/4

inch all over the ham; it does not need to be perfectly even. The bottom side of the ham will have

less fat and more skin. Place ham bottom side down. Score the remaining fat on top of the ham

into a pattern of 1- to 2-inch diamonds, cutting about 1/4 to 1/2 inch through the fat and into the

meat.

4. Insert a whole clove into the intersection of each diamond. Using a pastry brush or your fingers,

rub the spice glaze all over the ham and deep into the cut diamonds. In a medium bowl combine

remaining cup light-brown sugar and 1/2 cup plus 2 tablespoons dark-brown sugar. Using your

fingers, gently pack sugar mixture all over scored fat. If using bay leaves, secure them with

toothpick halves around the shank bone. Cover the toothpicks by inserting cloves on top of them.

Return ham to oven and cook for 20 minutes. Sugar will begin to crystallize but there will be some

hard spots of sugar; gently baste these areas with remaining glaze. Cook 40 minutes more,

basting with remaining glaze after 20 minutes; do not baste with any pan juices. The ham should

be dark brown and crusty; cook 15 minutes more if necessary. Remove and let cool slightly.

Transfer to a serving platter, and let stand 30 minutes before carving.