ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Ham Sandwiches

Yield 12 sandwiches

Ingredients

  • 1 (11- to 12-pound) country ham
  • 1 tablespoon whole cloves
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons dry mustard
  • 1/4 cup all-purpose flour
  • 2 tablespoons vinegar
  • 24 slices white or rye bread, divided
  • Mustard
  • Mayonnaise

How to Make It

  1. Place ham in a large container; cover with cold water, and soak overnight. Drain ham, and scrub thoroughly with a stiff brush; rinse well with cold water.

  2. Return ham to container, and cover with fresh cold water. Bring to a boil. Reduce heat; simmer 2 hours and 45 minutes or 15 minutes per pound. Let cool slightly.

  3. Carefully remove ham from water; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond pattern, and stud with whole cloves. Place ham, fat side up, in a shallow roasting pan.

  4. Combine sugar, mustard, flour, and vinegar; mix well. Coat ham with mixture. Bake, uncovered, at 350° for 30 minutes, basting occasionally. Transfer to a serving platter; cool completely. Cut into thin slices. To make sandwiches, place several ham slices between 2 bread slices; spread with mustard and mayonnaise.

Oxmoor House Homestyle Recipes