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Prep Time: 0 Minutes Cook Time: 145 Minutes |
Ready In: 145 Minutes Servings: 16 |
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A slow roasting under an foil tent will develop a moist, rich flavor that boneless or spiral sliced hams can't begin to match in flavor and tenderness. We had this ham last year was it ever so tender, juicy and rich tasting, we served it with sweet potato casserole, asparagus, macaroni salad, corn bread, my homemade soft rolls and of course dessert Ingredients:
3 cans (12-0z.) ginger ale |
1 orange, halved juiced |
1 lime, halved, juiced |
1 lemon halved, juiced |
1 whole cinnamon stick |
1/2 tsp, whole coves |
1 8 lb. butt half ham, fully cooked, with natural juices |
glaze |
1/4 cup honey |
1/4 cup stone ground mustard |
1 tbsp. fresh ginger, minced |
1/4 tsp. ground cloves |
Directions:
1. Preheat the oven to 325*F.
2. Combine ginger ale, cinnamon stick and whole cloves in roasting pan lined with a non-stick foil.
3. Squeeze citrus juices into pan and add the juiced fruit halves.
4. Place a roasting rack in the pan, then place the ham cut side down on the rack. Loosely tent with heavy duty foil 1-1/2 to 2 hours (about 15 minutes per pound).
5. Stir together glaze ingredients while ham roasts. When ham reaches 70* (about 1 hour) brush on glaze to coat surface. Continue roasting uncovered. Monitor temperature often, it's done when a thermometer inserted in the thickest part reads 110*. don't let it touch the bone. The temperature will read high.
6. Remove ham from the oven, tent and let rest about 15 minutes to let juices redistribute.
7. Place ham on carving board, cut side down, probe with a skewer to find out where and how the bone is positioned. Insert the skewer to the bottom and feel where bone ends.
8. Remove skewer and begin carving where it was, staying as close to the bone as possible.
9. Follow the curve!!! This boneless piece it the presentation piece .
10. It yields the biggest whole slices.
11. Flip boneless portion around so the side you just cut is on the board. This way, you will carve against the grain for optimum tenderness.
12. Slice the meat, applying the pressure on the forward stroke. Now carve the bone-in section by first slicing off the one of the tow larger portions on either side of the bone.
13. Again trim close to the bone to remove as much of the meat as possible.
14. Remove portion on the other side of the bone, slice both portions against the grain.
15. Then carve off the piece behind the bone, Serve
16. ** If you do not follow these instructions the ham will not be tender and sort of tough! You must follow these instructions!!!!!**
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