1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
2 teaspoons whole cloves
2 cups apple juice, divided
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
How to Make It
Place ham in a large Dutch oven or stockpot. Cover with water to 2 inches above ham; cover and refrigerate for 24 hours. Drain; rinse well with warm water. Drain.
Preheat oven to 325°.
Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham, skin side down, on the rack of a broiler pan coated with cooking spray. Place rack in pan; pour 1 cup apple juice over ham. Cover ham loosely with foil. Bake at 325° for 2 1/2 hours, basting occasionally with remaining 1 cup apple juice.
Remove ham from oven (do not turn oven off); uncover ham. Combine sugar and mustard; brush over ham. Bake, uncovered, at 325° for 30 minutes or until a thermometer inserted into thickest portion registers 140°. Place ham on a cutting board; cover and let stand 10 minutes before slicing.
Soaking the ham in water draws out some of the sodium so the ham won't taste too salty.
This was the perfect recipe for my first ham. I've made roast beef and pork loin, but never ham until this one last night. No time or fridge space to soak it, but it still came out great. With my slight tweaking of the recipe, even my very picky nephew loved it. I basted it according to instructions, but the glaze was different: I skipped the cloves, mixed molasses with white sugar because I discovered when it was halfway done that I was out of brown sugar, and used whole grain mustard because I don't have Dijon. Also, mine was almost two pounds smaller than called for (tiny apartment ovens require the smallest ham the store has) but still took the full two and a half hours plus glazing time. Maybe it's because I'm at high altitude. I recommend glazing when it reaches about 125. It'll rise the final 15 degrees during the last 30 minutes.
I always made my hams this way except i soak mine over night in ginger ale.
then instead of apple juice i like pineapple juice.. i decorate my ham before baking it with sliced pineapple and maraschino cherries. my husband loves the cooked pineapple and cherries too.ham always turns out great.
Have not tried recipe yet, however, after reading the reviews of some I have a tendency to believe that the ham should have been soaked & refrigerated for 2-4 hours and not 24 hours. The soaking is only to lessen the saltiness which can sometimes be a bit much. Always looking for new recipes so will definitely try this one.
I did not soak the meat based upon previous reviews. Otherwise I followed the recipe. My husband said, "Best ham ever," and that includes hams that his mother has made during visits. Kids loved it. I don't eat pork, but it sure smelled good! I will definitely use this recipe again--it has made me a domestic goddess (for a day, anyway)!