The Perfect HamFrom silverqueen 7 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
I made this in place of Thursday's turkey. It was, e hem, gobbled up! ha ha ha. 5 forks!bellsd in Kalamazoo 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
thanks, this really sounds good!!!!!!!magali777 in Mexico loved it
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