This is the ham that led directly to whatever childhood memory caused someone to combine ham and pineapple on a pizza. The sweet, slightly fiery and herbaceous crust on this salty haunch practically calls out for a garnish of caramelized pineapple, if not a spray of maraschino cherries. Others may reverse course and apply mustard. Either way, it is good to serve with a nutty wild rice or potatoes au grain, something with backbone.
Ingredients
- 1 7-to-8-pound bone-in ham Whole cloves
- 1½ teaspoons dry mustard powder
- 1 cup brown sugar
- ¼ cup dry sherry
- Nutritional Information
Nutritional analysis per serving (10 servings)
1021 calories; 44 grams fat; 13 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 12 grams polyunsaturated fat; 244 grams carbohydrates; 115 grams dietary fiber; 29 grams sugars; 20 grams protein; 948 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Preheat oven to 325. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
- Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
- Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.
1 hour
Dining and Cooking