Perfect Roast Holiday Ham Recipe

Dec 06, 2012 @ 1:28 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 960
Daily Value: 48%
Servings: 10

High-Protein
Dairy-Free, Gluten-Free, Wheat-Free

Fat	17g	26%
Saturated	8g	40%
Trans	0g	0%
Carbs	82g	27%
Fiber	1g	5%
Sugars	30g	0%
Protein	123g	246%
Cholesterol	150mg	50%
Sodium	6272mg	261%
Calcium	85mg	8%
Magnesium	66mg	16%
Potassium	1211mg	35%
Iron	3mg	18%
Zinc	6mg	42%
Vitamin A	45IU	1%
Vitamin C	13mg	22%
Thiamin (B1)	3mg	185%
Riboflavin (B2)	1mg	41%
Niacin (B3)	16mg	78%
Vitamin B6	2mg	80%
Folic Acid (B9)	19µg	5%
Vitamin B12	3µg	43%
Vitamin E	0mg	0%
Vitamin K	0µg	1%
Fatty acids, total monounsaturated	12g	0%
Fatty acids, total polyunsaturated	2g	0%

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Alexis Murphy

When my uncle sent me this recipe with no measurements, his argument was that he was "an artist, not a chef." True, but seeing as I wanted to make sure his delicious ham was replicated perfectly every time, I sought out the help of chef and owner Steve Waxman, of Trax Restaurant & Café. With the foundations of my uncle's recipe and the help of Waxman, this holiday ham is, I have to say, the perfect one — deliciously coated in a sweet, citrusy glaze, and precisely baked so that it retains a most and tender flesh.

INGREDIENTS

One 14-16-pound bone-in smoked ham
1/2 cup whole cloves, or enough to cover the ham
1 tablespoon cinnamon
1 tablespoon allspice
1/2 cup Dijon mustard
1 cup brown sugar
1/4 cup honey
Juice from 1 orange
Juice from 1/2 lemon
1/4 cup ginger ale soda

DIRECTIONS

Preheat the oven to 350 degrees.

Score the ham’s outer layer of fat and stick the whole cloves all over it, about 1 inch apart. In a small bowl, combine the cinnamon and allspice and then coat the fat of the ham with the spices. Cover with aluminum foil and bake for 30 minutes.

Meanwhile, heat the Dijon mustard, brown sugar, and honey in a small saucepan and whisk to combine. When the sugar has melted, thin it out with the orange and lemon juice and the ginger ale so that it is thin enough to spread but thick enough to stay on the ham. Remove the ham from the oven and glaze it all over with the honey-Dijon mixture. Continue to cook uncovered, glazing every half-hour, until the inside of the thickest part of the ham registers 120 degrees, about 20 minutes per pound.