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Mr. & Mrs Sundays Glazed Ham Recipe

Food and Travel

Mr. & Mrs Sundays Glazed Ham Recipe

Glazed Ham Recipe

“Mr. & Mrs. Sunday’s Suppers”

By Lorraine Wallace

 

Kelly Alexander a friend of Lorraine was a collaborator on her book and is an author of several cookbooks herself offered this one from her cookbook Peaches, published by the UNC Press. We love it for its simplicity, and it’s also perfect for the holiday season.

 

1 10 to 12-pound smoked bone-in ham

1 cup peach jelly

½ cup Dijon mustard

2 teaspoons whole cloves

 

  1. Position a rack in the center of the oven and preheat oven to 300 Degrees F. Trim the tough outer skin and excess fat from ham, Place the ham, meat-side down, in a larger roasting and score the surface, making crosshatch incisions with a sharp knife. Roast for ½ hours.
  2. Remove the ham from the oven and increase the heat to 350 Degrees F. For the glaze, combine the peach jelly, brown sugar, and mustard in a medium bowl. Stud the exterior of the ham with cloves (stick one clove at the intersection of each crosshatch), then brush the ham with the glaze and return to oven.
  3. Cook the ham for another hour, brushing it with more glaze at least three times. Transfer to a cutting board to rest for 20 minutes. Carve and serve warm or at room temperature.

Mr. & Mrs. Sundays Glazed Ham Recipe

This is another great recipe we have tested. Try it for your next holiday feast, and tell us what you think.

Course Main Course
Cuisine American
Keyword cloves, glazed, ham, holiday, peach
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Resting Time 25 minutes
Total Time 2 hours 55 minutes
Servings 16
Calories 135 kcal
Author Kelley Alexander

Ingredients

  • 10-12 lb Ham Smoked Bone-in
  • 1 Cup Peach Jelly
  • 1 Cup Brown Sugar Firmly Packed
  • 1/2 Cup Dijon Mustard
  • 2 tsp Whole Cloves

Instructions

  1. 1. Position a rack in the center of the oven and preheat the oven to 300 degrees F. Trim the tough outer skin and some of the excess fat from the ham. Place the ham meat-side down, in a large roasting pan and score the surface. Score the surface by making crosshatch incisions with a sharp knife. Roast for 1.5 hours.

  2. 2. Remove the ham from the oven and increase the heat to 350 degrees F. For the glaze, combine the peach jelly, brown sugar and dijon mustard in a bowl. Stud the exterior of the ham with the whole cloves (stick one clove in each intersection of the crosshatch), then brush the ham with the glaze and return to the oven.

  3. 3. Cook the ham for another hour, brushing it with glaze at least three times. Transfer to a cutting board to rest for 20 minutes. Carve and serve warm or at room temperature.

Recipe Notes

If you use a different size ham, follow the cooking times and temperatures for your ham. Take note of the size ham that you chose, and trim the ham accordingly if needed. Us a sharp knife to slice a criss-cross pattern about a 1/4 inch deep into the "fat cap". This side is facing upward while cooking and this is where you want to put your glaze and cloves.

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