Making A Glazed Ham

Thinking of not doing a traditional turkey this thanksgiving?

Well Ham is basically bacon without the crunch, and bacon is the nectar of the gods on Charlottecritic.com. Go for a glazed ham and maybe some scalloped potatos on the side for a knockout change of pace.

Glazed Smoked Ham

1 (12-pound) fully cooked smoked ham
1 cup firmly packed brown sugar
4 teaspoons dry mustard
3 tablespoons apple cider vinegar
1/4 cup whole cloves

Preheat oven to 325°F.

Trim fat from ham (if necessary) leaving a 1/3-inch layer. Score fat into a diamond pattern across the top surface about 1/4-inches deep.

In bowl combine sugar and dry mustard; add vinegar and stir mixture until it forms a paste. Spread over top and sides of ham.

Stud center of each diamond with a clove.

Bake ham according to package directions or place ham on a rack in a shallow roasting pan.

Cover with foil (optional) and bake ham in middle of oven, approximately 15 to 20 minutes per pound or until meat thermometer reads 140°F, basting occasionally.

Remove foil during last 30 minutes of cooking to brown.

When ham is done, remove from oven and let stand, covered loosely, 20 minutes before carving.
Makes 4 servings.

Directions are for a fully cooked ham.

Also called ‘ready-to-eat’ or ‘heat-and-serve’ ham.
A ‘cook-before-eating’ ham must be cooked to an internal temperature of 160 degrees, approximately 18-20 minutes per pound.