The Perfect Ham
Apr 14th, 2014
If you have been struggling to make the perfect ham for your Easter dinner, then you have come to right place. This delicious tried and true recipe will have everyone talking, after they are finished eating of course.
Bunch of Cloves
How to prepare:
Cross hatch the ham at 1 inch apart and 1/3 of an inch deep. Stick a clove in each cross section of the diamonds.
Bake at 325 degrees – 15 minutes per pound
Brown Sugar Dijon Glaze
1 cup Brown Sugar
1/4 cup of Grainy Dijon Mustard
2 Tbs of Cider Vinegar
While you’re ham is in the oven:
Mix ingredients in a small saucepan over medium heat until boiling. Then turn down the heat and simmer for 10 minutes, stirring occasionally.
Once glaze is done, remove ham from the oven about a half an hour before it is done and brush glaze all over. Don’t skimp on the glaze, make sure it gets into the cuts you’ve made into the ham. Put the ham back in the oven until it’s done. You’ll know it’s done when your thermometer reads 145 degrees in the center of the ham. Allow the ham time to cool and then slice and serve!