The Perfect HamFrom silverqueen 9 years ago
- 3 cans (12-0z.) ginger ale shopping list
- 1 orange, halved juiced shopping list
- 1 lime, halved, juiced shopping list
- 1 lemon halved, juiced shopping list
- 1 whole cinnamon stick shopping list
- 1/2 tsp, whole coves shopping list
- 1 8 lb. butt half ham, fully cooked, with natural juices shopping list
- Glaze: shopping list
- 1/4 cup honey shopping list
- 1/4 cup stone ground mustard shopping list
- 1 Tbsp. fresh ginger, minced shopping list
- 1/4 tsp. ground cloves shopping list
How to make it
- Preheat the oven to 325*F.
- Combine ginger ale, cinnamon stick and whole cloves in roasting pan lined with a non-stick foil.
- Squeeze citrus juices into pan and add the juiced fruit halves.
- Place a roasting rack in the pan, then place the ham cut side down on the rack. Loosely tent with heavy duty foil 1-1/2 to 2 hours (about 15 minutes per pound).
- Stir together glaze ingredients while ham roasts. When ham reaches 70* (about 1 hour) brush on glaze to coat surface. Continue roasting uncovered. Monitor temperature often, it's done when a thermometer inserted in the thickest part reads 110*. don't let it touch the bone. The temperature will read high.
- Remove ham from the oven, tent and let rest about 15 minutes to let juices redistribute.
- Place ham on carving board, cut side down, probe with a skewer to find out where and how the bone is positioned. Insert the skewer to the bottom and feel where bone ends.
- Remove skewer and begin carving where it was, staying as close to the bone as possible.
- Follow the curve!!! This boneless piece it the "presentation piece".
- It yields the biggest whole slices.
- Flip boneless portion around so the side you just cut is on the board. This way, you will carve against the grain for optimum tenderness.
- Slice the meat, applying the pressure on the forward stroke. Now carve the bone-in section by first slicing off the one of the tow larger portions on either side of the bone.
- Again trim close to the bone to remove as much of the meat as possible.
- Remove portion on the other side of the bone, slice both portions against the grain.
- Then carve off the piece behind the bone, Serve
- ** If you do not follow these instructions the ham will not be tender and sort of tough! You must follow these instructions!!!!!**
The Cooksilverqueen Albany, GA
The Rating5 people
Very nice Ham recipe like the Ginger Ale idea. Thanks so much.pudgy47 in Las Vegas loved it
thanks, this really sounds good!!!!!!!magali777 in Mexico loved it
THanks for posting this. It sounds great! I've been looking for a good recipe for Ham because my Ham was kind of blah. This one has nice spices and cooking it under the foil sounds like a good idea.jencathen in loved it
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