Because the seasonings are mild, this ham is good for dinner or breakfast. Soaking the ham in water draws out some of the sodium, leaving the ham less salty.

Recipe by Oxmoor House August 2010


Recipe Summary test

26 adult servings (serving size: about 3 ounces)


Ingredient Checklist


Instructions Checklist
  • 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.

  • for your toddler: Cut a small serving of ham into bite-sized pieces. Serve the pieces of ham with a fork or as finger food with side dishes.


Cooking Light First Foods

Nutrition Facts

130 calories; fat 6.3g; saturated fat 2.1g; mono fat 3g; poly fat 0.7g; protein 14.6g; carbohydrates 3.5g; cholesterol 52mg; iron 0.8mg; sodium 819mg; calcium 2mg.