|Vernor's Mustard and Marmalade Glazed Ham|
A ten-pound, bone-in ham will yield about 16 portions. Half-hams are sold shank end (pointy) or butt end (rounded). A shank end is easier to slice, but may be more expensive.
Also see my recipes for
Beautiful Potato Gratin
Lemon Mousse Cake
10-pound, fully-cooked, smoked ham, preferably a shank end and spiral sliced*
30 whole cloves, estimated
16 ounce can of sliced pineapple, aka pineapple rings
Maraschino cherries, cut in half
36 ounces of Vernor's Ginger Ale (full sugar)
3/4 cup of brown sugar
*if you are not buying a spiral sliced ham, score a the fat side of the ham on the diagonal in two directions to fashion a diamond pattern.
1. Heat oven to 325 degrees with a rack hung low/high enough to center the ham.
2. Stick the cloves all over the surface of the ham. Place in a large roasting pan, fat side up.
3. Arrange the pineapple rings on the exposed sides. Use toothpicks to hold in place. Fit a half cherry into the center of each ring and secure with a toothpick.
4. In a mixing bowl, combine the ginger ale and sugar. Pour over the ham.
5. Bake until the internal temperature registers 130-140 degrees, basting every 20 to 30 minutes; approximately 3 to 3-1/2 hours.
6. Remove from the oven and rest for at least 15 minutes before slicing.
Mustard and Marmalade Recipe
It takes about an hour to prepare the glaze and it can be made a day ahead. You will have more than you need, but the beauty of it is you have a delicious condiment for slices or sandwiches.
10-pound, fully-cooked, smoked ham, preferably the shank end and spiral sliced
2 cups of Vernor's Ginger Ale
1/2 cup of Dijon mustard
1 cup of orange marmalade
1/2 cup of light brown sugar
1/2 cup of orange juice
1. Prepare and bake the ham according to the directions on the wrapper.
2. In the meantime, place the Vernor's in a saucepan and boil down to 1/2 cup.
3. Add the remaining ingredients and simmer until the consistency of a thick syrup - down to about 1-3/4 cups
4. During the last 45 minutes of the ham's cooking time, brush on a layer of the glaze and repeat every 8 to 10 minutes.
5. Any remaining glaze can be offered as a condiment or when cool, mix with a little mayonnaise to dress a ham sandwich or see my recipe for Ham and Cheese Puff Pastry Tart.
Re Re's Christmas New Bethel Ham
Year's ago when I owned a retail store, I found myself speaking on the telephone with a customer whose last name was Franklin. Only a little bit into the conversation she identified herself as Aretha Franklin. I was immediately and appropriately star-struck. I know Miz Franklin has a multitude of fans in the wider world who know of her and love her music, but if you live in the Detroit area, your feelings for her go beyond that. The highest praise I can give a person is to say that if somebody doesn't like them, there is something wrong with them. Consider that said about our Aretha. How could you not love this woman who is the epitome of graciousness.
Here's the recipe she prepared on LIVE with Kelly and Michael using a half picnic ham which while called a ham is actually pork shoulder and not butt. If you buy a picnic that is spiral cut, you will not score it. The recipe has been adapted from the one published for clarity.
half a picnic ham
5 cups of brown sugar
5 tablespoons of yellow mustard aka American mustard
1 cup of Vernor's Ginger Ale
juice from a small can of pineapple rings
small can of pineapple rings
small jar of Maraschino cherries, drained
1. Heat oven to 400 degrees.
2. Lay several sheets of aluminium foil on a work surface. Place the ham fat side up on the foil. If the ham is not already spiral cut, deeply score the fat about 3/4 of an inch deep spacing the lines an inch apart. Rotate the ham a half turn and score lines perpendicular to the first set. Stud the intersections of each line with a clove.
3. Wrap the ham all over with the foil, place in the roasting pan and bake for 25 minutes. Remove from the oven. When cool enough to handle remove all of the foil; spray the roasting pan liberally with a spray cooking oil and center the ham in the pan. 43. In the meantime, combine the brown sugar, mustard, Vernor's, and pineapple juice. Pour over the ham.
4. Return the ham to the oven and baste every 20 minutes until the glaze is crisp and the ham is warmed through.
5. Scatter a thin layer of coconut on the top and sides. Arrange the pineapple rings (cut in half if you wish to better spread them out) over the coconut with the whole cherries using toothpicks to secure all in place.
6. Return to the oven until the sugars in the fruit begin to caramelize or until you like the way it looks.