Return to Home Page Get a Catalog Search Enter Online Store
 


Old-fashioned, hearty smoked ham makes a wonderful meal for a holiday dinner or a large gathering. Bone-in hams taste best, and the ham bone makes wonderful stock for split pea or bean soup. The type of ham is up to you; half hams easily feed 10-15 people, with lots of tasty leftovers. Most hams are fully cooked, and need only to be slowly heated, then glazed for great flavor. For specialty hams, follow the package directions. Allow 1/3–1/2 lb. of ham per person, which should leave a fair amount of leftovers.


  • 1 smoked, bone-in ham
  • 15-30 WHOLE CLOVES (we like CEYLON CLOVES for this recipe, because of their good looks and sweet flavor)
  • 2 TURKISH BAY LEAVES

Glaze

  • 2/3 Cup brown sugar
  • 1 TB. CRUSHED BROWN MUSTARD SEED
  • 2 tsp. REGULAR MUSTARD POWDER
  • 1 tsp. GROUND BLACK PEPPER
  • 1 pinch GROUND CLOVES
  • 1/4 Cup water
       

Preheat the oven to 325°. Remove the netting covering the ham and scrub under running water. Stud with as many cloves as desired. Place on a rack in a roasting pan. Put BAY LEAVES on top. Place in the oven and roast for 12-14 minutes per lb. (to an internal temperature of 120°). This will take 2-3 hours for a larger ham. Remove the ham from the oven and raise the temperature to 425°. Whisk together the glaze ingredients, then brush over the ham to coat. Return to the oven and cook 10-15 minutes until the glaze has formed a shiny coating. Remove from oven, let stand 10-15 minutes (a ham can wait quite a bit if it has to). Remove excess fat, carve into thin slices and serve.

Serves: 10-15.
Prep. Time: 10 minutes.
Cooking time: 2 hours plus–depending on the size of the ham.



Description
Price
Qty
Ceylon Cloves Whole .7 oz. 1/4 cup jar
$3.65
Bay Leaf Whole 1 oz. bag
$3.89
Mustard Brown Crushed 1.9 oz. 1/2 cup jar
$4.35
Mustard Powder Regular .9 oz. 1/4 cup jar
$2.75
Black Pepper Shaker Grind 1.1 oz. 1/4 cup jar
$3.45
Cloves Ground 1.2 oz. 1/4 cup jar
$4.45


© 2007 Penzeys Spices. All rights reserved.