Easter Sunday we had my whole family over for dinner. Luckily we had purchased a good-sized ham a few days prior for a good price because it was not spiral cut. Now the question was, how do we cook it? We have done a lot with pork recently, Corinne comes up with some amazing marinades and sauces, but glazes were new to us. I did some research (thanks foodnetwork.com!) and decided on a small spin-off of a few recipes I had found. I would not call this recipe healthy though, not with the amount of sugars that are in it... but this was a special occasion. I sure wasn’t going to celebrate the resurrection of Christ with the tofu Corinne was previously referring to!
To start with I took the ham and put it in a roasting pan and scored the top of the ham (in a criss-cross pattern) with approximately 3/8 inch-deep cuts. In a bowl I mixed about a ¼ cup of olive oil with 1 teaspoon of dried sage. With a basting brush I brushed the mixture all over the ham, making sure it permeated the score marks. The ham was then placed in the oven at 300º F while I prepared the glaze.
We liked the idea of a Maple Mustard glaze so we threw together:
½ cup of maple syrup (butter flavor!)
½ cup of brown sugar
2 tablespoons of spicy brown mustard (Guldens, #2 and that aint bad)
1 tablespoon whole-grain mustard
¼ teaspoon nutmeg
I added the maple syrup to the bowl first and slowly mixed in the brown sugar to avoid any lumps. After all the brown sugar was mixed in, I added both of the mustards and the nutmeg. After the ham cooked for an hour I pulled it out and applied the glaze onto the ham with a silicone spatula. (It was way to thick for the basting brush.) I covered every bit of the surface and filled the cuts that had opened up with glaze. (I still had quite a bit of glaze and I later tried to make a gravy with it using white wine to deglaze the pan. That turned out horrible because of all the olive oil that had fallen into the pan and burnt.)
I placed the ham back in the oven this time at 375º F. After an hour I pulled the ham out and let it cool for about 15 minutes. When I finally went to put the meat fork into it to steady it for slicing…the fork effortlessly plunged all the way into the ham…the meat was so soft and tender! I give credit for the tenderness of the meat to the fact that the ham was not spiral cut before hand. Its too bad though… I'm going to have to buy more hams to prove this theory! ;)
The glaze on it was absolutely fabulous, I expected the mustard flavor to be a little stronger but it turned out much better then I had hoped for. Everyone was fighting for the end pieces that had the most glaze on them! It was easily the best ham I have ever eaten.