Ham is a great food for the home cook. It comes in a variety of sizes, if bought at the right time it can be extremely inexpensive, it has a long shelf life, and it can be used in many meals after its initial roasting. It freezes well, reheats well, and the best thing is that it's already cooked, so there's no worry about overcooking or undercooking. And, if you're not so in to the whole turkey thing, ham is a great Thanksgiving alternative!
Whisky-Marinated Steak and saw an opportunity to use some up. I added one small can to some brown sugar.
While we're on the "tips" section of the recipe, I do not recommend feeding ham bones (or any other bones, actually, apart from the special, kiln-dried bones at the pet store) to dogs. Doing so can be deadly (I know from personal experience.)
Anyhow. Grab a sharp knife and cut lightly into your ham. You'll want to cut both vertically and horizonally, to create diamond shapes all across the skin of your ham.
Now slice into your big, beautiful ham. Thank the pig that gave its life so you could feast upon such a glorious roast. And keep dreaming--you and your ham will have many more meals together. I love to use leftovers in potato soup, in omelettes and quiches, and sandwiched between my Sweet 'n Easy Dinner Rolls. The bone has a special place, as a flavor enhancer in my favorite vegetable lentil soup. If you ask nicely, I may post it someday ;)
Recipe: Pineapple and Brown Sugar Ham
1 c. brown sugar
1-6 oz. can pineapple juice
3 tbsp. dijon mustard
1 tbsp. butter
freshly ground pepper, to taste
1 5-10 lb. bone-in smoked ham
whole cloves (enough to stud ham)
Preheat oven to 350F.
Over medium heat, combine brown sugar, pineapple juice, dijon mustard, butter, and pepper. Once mixture reaches a gentle boil, reduce heat to medium low. Reduce for 20-30 minutes.
Place ham in roasting pan. With a paring knife, score ham horizontally and vertically, all the way around, in a diamond pattern. Press whole cloves into corners of diamonds.
Pour glaze over ham. Roast for at least 1 hour, basting with glaze every 20-30 minutes. If glaze begins to burn at the bottom of the roasting pan, add a little water to thin.
Let ham rest before serving. Don't forget to save the ham bone!