Ham 101

Yield: 16 servings

Measure Ingredient
14 pounds Whole smoked ham - (to 18 lbs); bone in,
\N \N Rind on
1 cup Bourbon or apple cider
\N \N === GLAZE ===
¼ cup Whole yellow mustard seeds
2 tablespoons Whole cardamom pods
1 tablespoon Whole fennel seeds
2 teaspoons Ground cinnamon
1 tablespoon Ground ginger
¾ cup Dijon mustard
2 tablespoons Light brown sugar; plus
1 cup Light brown sugar
2 tablespoons Dark brown sugar; plus
½ cup Dark brown sugar
3 tablespoons Light corn syrup
2 tablespoons Unsulfured molasses
\N \N Whole cloves
4 \N Fresh bay leaves

Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven; heat oven to 350 degrees. Line a roasting pan with heavy duty aluminum foil. Transfer ham, with thicker rind on top, to rack. Pour ½ cup bourbon over ham. Cook for 2 hours, or until an instant read thermometer registers 140 degrees. While the ham bakes, prepare the glaze. Toast mustard seeds, cardamom, and fennel in a cast-iron skillet over medium heat until fragrant, about 3 to 4 minutes. Let cool slightly; grind in spice grinder. Put mixture in small bowl, add cinnamon, ginger, Dijon mustard, 2 tablespoons each of brown sugars, corn syrup, and molasses. Mix well, and set aside. Remove ham from oven; let cool for 20 to 30 minutes. Trim away rind of ham with kitchen scissors or sharp knife. Trim fat with a sharp knife to a ⅛- to ¼-inch layer. Place ham bottom-side down (the bottom side will have less fat and more skin). Score top of ham into 1- to 2-inch diamonds, cutting ⅛ to ¼ inch through fat and into meat. Place a whole clove at intersection of each diamond. Coat ham well with glaze. Combine remaining 1½ cups brown sugars in a small bowl. Pat brown-sugar mixture firmly into glaze (reapply any glaze that has fallen off). Return ham to roasting pan. To make a decorative bay-leaf collar around shank bone, make holes in leaves with a toothpick; affix to ham with whole cloves. Return to oven; cook for 1 hour, basting every 20 minutes with remaining bourbon. (Do not baste with pan juices.) The ham should be dark brown and crusty; cook 15 minutes more, if necessary. Let stand for 30 minutes before carving. Cut a thick slice from the roundest protruding side of the ham, making a flat base. Stand the ham on the cut side (the meatiest side is now on top). Slice straight down until you hit the bone; in one motion, run the knife horizontally along the top of the bone, then cut straight down again in ¼-inch intervals. Remove slices, and serve immediately.

Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 92 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 ½ Other Carbohydrates

Recipe by: Martha Stewart

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