Holiday Ham, Three Ways
A festive bone-in ham prepared with your choice of three delicious glazes: a sweet-tangy peach-mustard, spicy pepper jelly, or a flavorful dry spice rub. Perfect for holiday gatherings and special occasions.
Ingredients
- •1 whole bone-in ham
- •1½ cups peach preserves
- •1 cup Dijon mustard
- •½ cup cider vinegar
- •1 tablespoon fresh thyme leaves
- •4 medium shallots
- •1½ cups hot pepper jelly
- •¾ cup orange juice
- •3 tablespoons finely grated garlic
- •3 tablespoons finely grated ginger
- •3 tablespoons whole allspice
- •1 tablespoon cayenne pepper
- •1 cup pure maple syrup
- •¼ cup smoked paprika
- •2 tablespoons ground cinnamon
- •2 tablespoons ground cumin
- •2 tablespoons garlic powder
- •2 tablespoons onion powder
- •2 tablespoons coarsely ground black pepper
- •1 serving Biscuits or soft dinner rolls
- •1 serving Spicy Honey Mustard
- •1 serving Pickles
- •1 piece roasting pan with rack
Cooking Instructions
- 1.
Preheat oven to 350°F, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep.
10 min
- 2.
In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).
10 min
- 3.
Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere.
15 min
- 4.
Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 400°F.
60 min
- 5.
Return ham to oven uncovered. Bake until glaze has caramelized and the ham's internal temp reads 135°F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.
60 min
- 6.
Let rest 10 minutes before carving. Serve with biscuits or rolls, mustard, and pickles.
10 min
- 7.
Glazes can be made up to 3 days in advance and refrigerated. Rub (without maple syrup) can be made up to 1 month in advance and kept at room temperature.