Used with permission from Whitecap Books
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
Ham Dinner. Servings 6–12
5–7 lb ham
1/2 cup brown sugar
1/2 cup Dijon mustard
1/2 cup mincemeat
1/2 cup orange marmalade
- Oven Temperature 325°F
- Cooking Time 3/4 to 2 1/4 hours (20 minutes per pound)
- Equipment Large roasting pan
- Preheat oven to 325°F.
- Place ham on rack in roasting pan and cover loosely with foil. Place pan in preheated oven.
- Remove foil and glaze ham approximately 30 minutes before end of cooking; return uncovered to oven.
- If you are using a larger ham consult the oven roasting guide on page 155 for cooking times.
- To check if ham is done, insert meat thermometer into centre.
- The meat is cooked when it reaches 165°F.
- Remove ham from oven, cover and let rest for 15 minutes before carving.
- To carve ham, start at shank end. Cut down to bone.
- Cut out small wedge of meat.
- Continue cutting down to bone, carving slices 1/4 inch thick.
- Start at wedge and cut along bone, releasing slices.
A ham with a bone in is one of my family’s favorite meals. It’s classic with a side of scalloped potatoes and a big fresh salad. I like a bone-in ham because I think the bone adds flavor and you can use it and the leftover ham to make great lentil soup or baked beans. A ham takes next to no work other than adding a flavorful glaze about 30 minutes before the ham reaches its done temperature. Putting the glaze on any earlier will cause it to burn on the ham.
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