When I think of ham, I think of large holiday gatherings with family and friends. Making a ham is easy, healthy, affordable, and a perfect gateway meat to leftover meals. In addition to a delicious meal, I find making a large roast on the weekend can be a huge help to week night meals. This weekend we made a ham, taking care to save the bone to use a few days later for split pea soup.
– 1 fully cooked bone in half ham, 7-8lbs
– 25-30 whole cloves
– 1/4 cup brown sugar
– 2 Tbsp mustard
– 2 Tbsp (+) fresh lemon juice
1. To prepare ham, place cut side down in roasting pan and score through fat and skin. Make cross-hatch lines about 1 inch apart, taking care to not cut down into the meat.
2. In the center of cross-hatch marks, pierce with whole clove. I do this to the entire exposed surface of the ham.
3. Cover ham for the first half of cooking with foil. Bake at 325 for 2-3 hours or until internal temperature reaches 145 degrees (as long as the ham was purchased fully cooked). If you are cooking a ham that was not fully cooked, you will want to cook to an internal temperature of 165 degrees.
4. When there are about 30 minutes left in cooking time, drizzle ham with a glaze made of mixed brown sugar, mustard, and lemon juice.