It's fine, but nothing particularly special. I wouldn't make this particular glaze again.
Mustard and Molasses Glazed Ham
Photo: Mark Thomas; Styling: Stephana Bottom
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Stand: 20 Minutes
Amount per serving
- Calories: 473
- Fat: 25g
- Saturated fat: 9g
- Protein: 49g
- Carbohydrate: 11g
- Fiber: 0.0g
- Cholesterol: 146mg
- Sodium: 2081mg
- 1 7- to 8-lb. ready-to-cook, bone-in smoked ham half, preferably from the shank
- 20 whole cloves
- 1/3 cup molasses
- 1/3 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 1. Preheat oven to 325°F. Trim off ham rind to expose thick layer of fat underneath. Use a sharp knife to score fat in a diamond pattern, making sure to not cut all the way through. Press 1 clove into center of each diamond. Place ham in a large roasting pan and pour in 2 cups of water. Cover loosely with foil and bake until heated through, about 18 minutes per pound (2 hours 25 minutes for an 8-lb. ham).
- 2. Make glaze: Combine molasses, mustard, lemon juice and butter in a small saucepan. Stir over medium-high heat until butter has melted and mixture is blended.
- 3. Remove ham from oven and brush entire ham with about 1/4 of glaze. Return ham to oven and continue baking, uncovered, until a meat thermometer inserted into thickest part of ham reads 160°F, about 45 minutes. Brush with remaining glaze every 15 to 20 minutes of baking time.
- 4. Transfer ham to a work surface and loosely cover with foil. Let stand at room temperature for 15 to 20 minutes before thinly slicing.
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