The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy New Year!
Post from April 19, 2010
A meaty presentation with a sweet touch
Succulent only begins to describe this dish. It’s a feast for the senses when one prepares a regular shoulder ham with a sweet, tangy, and tasty mustard glaze. The flavors of the glaze enhance the ham’s smoky flavors. The Mixed Stew crew really enjoys making and eating baked ham for special occasions. Adding pineapple chunks ensures an appetizing presentation. Here is our favorite rendition of mustard glazed ham:
What you will need:
1 large baking pan
1 wire rack to raise the ham off the bottom of the pan
1 (8-10lb) ham
½ cup mustard (generic yellow mustard is fine)
¾ cup brown sugar
4 tablespoons honey
1 sharp knife
Pinch of black pepper
1 (20 oz) can pineapple chunks in juice
Cooking and Directions:
Preheat oven to 325 degrees. Place rack inside baking pan. With the fat and skin side up, ham should be placed on rack inside pan. Drain juice from can of pineapple into bottom of pan. Cover ham in pan with foil and seal well. Based on roast’s size, bake at 20 minutes per pound. Remove ham from oven 1 hour before cooking time is complete to dress with glaze. Score the skin and top surface of roast with knife. Top and glaze ham with mustard, brown sugar, and honey. Don't worry about mixing the ingredients beforehand just pour and/or pat them on one at a time. Our ham cook has just added the ingredients in layers and pulled off an excellent roast. Skewer pineapple chunks onto several toothpicks and poke into the outside surface of the ham. Try to have the pineapple chunks in contact with the ham’s glazed surface but also wedged where the cuts have been made for scoring. Let extra pineapple chunks fall to the bottom of the baking pan. Return uncovered ham to hot oven until done. Take ham out of oven and let meat rest for at least 15 minutes before slicing and serving.