Glazed Ham

December 14, 2017

1 fresh, unsmoked, boneless ham

 

Poaching liquid:

2 oranges, thickly sliced

2 lemons, thickly sliced

1 leek, cut into chunks

1 celery stick, cut into chunks

3 sprigs of thyme

4 bay leaves

5 cloves

1 T. vinegar

1 T. sugar

 

Glaze:

whole cloves

1 lb. soft brown sugar

4 oz. cornmeal or polenta

2 T. ground black pepper

2 T. mustard powder

6 - 8 T. bourbon or whiskey

1 pt. apple juice

1 lb. dried apricots

½ pt. Madeira or Marsala

 

Put ingredients for poaching liquid into a large pan of water with ham.

Bring to the boil and poach for 10 minutes per pound.

Skim surface occasionally during cooking, making sure ham remains completely covered with water.

When cool, cut off all the rind and most of the fat, leave no more than ½ inch of fat.

Score fat into diamond pattern, and stud with cloves at cross points.

Preheat oven to 350 F.

In a bowl, mix brown sugar, cornmeal or polenta, mustard powder, and pepper.

Moisten mixture with the bourbon or whiskey and spread over ham.

Place ham in baking tray and add apple juice, apricots, and Madeira or Marsala.

Bake for 10 minutes per pound, basting every 10 - 15 minutes.

Serve hot or cold with apricots on the side.

Please reload