There are only certain times of the year that I actually want to eat ham (probably because Easter, Thanksgiving, and Christmas are when attention is driven to prepping pork). While I’m not a huge consumer of pork throughout the year, when I do sit down to eat a ham, it has to be moist, flavorful, and not overwhelmingly salty. And because I naturally gravitate towards sweeter flavors, I prefer ham to be glazed. The sweetness of a glaze also helps to offset a ham’s naturally salty flavor.
Photo Credit: Musselman's
I’ve never aspired to cook a ham. I like to leave complicated culinary projects like that to the hubby. But thanks to Musselman’s, I have some tips for those of you who are much more adventurous than I am.
1. Trim the excess fat or rind from a whole bone-in ham leaving just 1/4 of an inch.
2. Score the ham by making diagonal cuts in one direction and then the other to create a diamond pattern. Be sure to only cut the fat layer, rather than the meat.
3. Cook the ham according to the directions found on the package. In general, you can cook a whole, bone-in ham at 325 degrees for 20-25 minutes per pound.
4. Thirty minutes prior to completion, pull the ham from the oven and apply glaze to the entire surface. If you apply it too early in the cooking process, the ham could burn.
5. Continue to baste the ham several times until the ham is finished cooking and the internal temperature is 155 degrees F.
6. You can heat the remaining glaze and serve as a sauce.
Surprisingly, it’s quite simple to make a glaze. Here are too recipes, courtesy of Musselman’s:
Maple Citrus Ham Glaze
2 cups Musselman’s Apple Sauce
1/2 cup maple syrup
1/4 cup butter
1 tsp. grated orange peel
Combine all ingredients in a saucepan. Stir and heat until butter melts.
Honey Mustard Ham Glaze
2 cups Musselman’s Apple Sauce
1 cup honey
1/2 cup brown sugar
2-3 Tbsp. Dijon Mustard
Combine all ingredients in a bowl and mix well.
Because I prefer sweeter flavors, I prefer the Maple Citrus Ham Glaze over the Honey Mustard Glaze. But since each recipe uses just a few ingredients and is prepared in a short amount of time, you could half each one and serve two versions for a moderate to large-sized Easter gathering.
For more recipes and tips, visit Musselman’s!
No compensation was received for this post. The tips and products were provided by Musselman’s.
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