I had a ham sitting in the bottom of my freezer from my last food bank visit. It seemed around Easter there were several untouched hams at the end of the day waiting for pick up. Two of those lonely delights made it in the back seat of my car.
I had been waiting for a recipe that would embellish this beauty with extra sweetness. I was not disappointed. In fact, I added a little extra marmalade on my slice to ooze down and warm a tad before it hit my taste buds. Too yummy!
Why cook a ham over summer? Leftovers! So many recipes for added ham tidbits.
1 fully cooked bone-in ham (6 to 8 pounds)
1 tablespoon ground mustard
1 teaspoon ground allspice
3/4 cup orange marmalade
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham.
Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.
I had been waiting for a recipe that would embellish this beauty with extra sweetness. I was not disappointed. In fact, I added a little extra marmalade on my slice to ooze down and warm a tad before it hit my taste buds. Too yummy!
Why cook a ham over summer? Leftovers! So many recipes for added ham tidbits.
1 fully cooked bone-in ham (6 to 8 pounds)
1 tablespoon ground mustard
1 teaspoon ground allspice
3/4 cup orange marmalade
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham.
Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.
RSS Feed
