Monday, December 13, 2010

The Best Ham Recipe in the World


I've posted this before but since many of you will be making hams for the holidays, I thought it was worth showing it again. If you need to feed the masses on a budget look no further, this is the recipe for you. Buy the cheapest bone-in ham you can find and trim the outer rind away.



Click for a closer look so you can see how I scored the ham. Place the ham in a roasting pan. You might want to use a disposable one since the sauce gets very sticky. Place the ham in a 300 degree oven for 2 hours.





After 2 hours remove the ham from the oven. Increase the heat to 350 degrees. Push a whole clove into the middle of each diamond.


Mix 2 cups of orange marmalade with 2 cups of dijon mustard.


Add 1 1/2 cup of brown sugar.


Stir until you have a smooth sauce. Pour this sauce over the ham and return to the 350 degree oven for another 1 1/2 hours. Baste the ham with the sauce throughout this last cooking time.





Remove the ham and slice it very thin.


This is simply the most perfect ham. Don't be turned off by the orange marmalade either. It blends with the mustard and sugar and creates a tangy caramelized sauce that compliments the ham.


Serve the ham on a large platter drizzled with the remaining sauce. People just can't stop eating it. There is rarely much left over.


If you have lots of leftover sauce, put it in a pitcher to serve alongside the ham. But make sure to cover the ham on the platter with lots of sauce too.


I always serve it with my potato rolls. The recipe for them can be found on my sidebar.

Quite a lot of food for about 10.00! People will be eternally indebted to you for serving them this ham!

***Remember to enter the giveaway by clicking on the button on my sidebar.

23 comments:

Beverly@Beverly's Back Porch said...

I'm dying to make this. My butcher said the hams are going on sale Wednesday. I can smell the ham just looking at the pictures. Your potato rolls are fabulous, of course.

How about a ham sandwich on No Knead Sour Dough Bread! Numi!

Debra She Who Seeks said...

Yes, I remember my mouth watering the first time you posted this. And there it goes again!

the wild magnolia said...

Oh my goodness. Now I am starving for this and cheesy bread. Like right now! :)

Terrific recipe!

Happy day, wishing you a great week!

xoxo to "Teddy Tiptoes Through the Snow". :)

Creepy Glowbugg said...

I am not a fan of ham, but my husband insisited on having one this year, so THANK YOU in advance for what I know will be an awesome ham!!
Now, to copy down that recipe for the rolls....

Zoey and Me said...

I didn't know you had to cook a ham that long but will follow the recipe as this one looks famously delicious. We serve a ham every Christmas Eve so this will be my choice to try this year. Does it have to be a Smithfield or Bealls from Virginia or will a store bought ham work as well?

thecottagebythecranelakeolof1 said...

No Christmas without a Christmas ham over here! We use a salted (or do You call it cured ham?)

Otherwise it was very similar to what I do with my Christmas ham. But instead of mixing in marmalade I only have some sugar and we also have eggs and breadcrumbs in that mix with the mustard.

Have a great day now!
Christer.

Julie Whitmore Pottery said...

yup, me too. Got a special request for ham for Christmas and I wanted to make it special and now I can.Thanks so much!
xx

Texan said...

I think my DH would like that ham! I know we would like those rolls!! I printed off that recipe, Thanks!

My Farmhouse Kitchen said...

my mouth is watering too...i am making this too...john LOVES ham sandwhiches on baby rolls just like the ones here...maybe this saturday...suppose to be raining..sure would smell good....

:-)
kary and teddy

Kimberly said...

Just in time~~~my hubbers so sweetly requested a ham for Christmas dinner!! I do not eat any kind of meat and I've never cooked a ham in my life so when the subject came up yesterday, and he requested ham, I was a little scared. I mean, who wants to ruin Christmas dinner?? Nobody wants THAT on their domestic resume!!! Thanks so much~~~this recipe looks perfect and super simple too!! I really think I can pull this one off!!!

SharleneT said...

Okay, that's it... I'm NOT cooking this ham, this year, I'm coming to YOUR house! Lordy, I could taste this as I read the recipe... And, of course, I'm doing the ham, this year, because I won't get any dessert, it I don't... thanks for reminding us of this great recipe... now, back to work!

Mina said...

Looks absolutely delicious!

Amanda said...

looks so delicious!! another recipe i will have to try!!

Incipient Wings said...

you make everything look amazing!

TD (Tammy @ Journal of Evolution) said...

JAZ,
This looks great! I tried a similar recipe a few years ago, but instead of orange, I used apricot preserves and mustard on a boneless ham.......Heaven!!
Happy Holidays!

Ann said...

I love ham. This one looks to die for. I think I'll try this when I do mine this year.

Mother's Moon's Message said...

that does look so good... I will try your sauce recipe this year... I am always up for something new... and your results look far too good to think they would not be...

Now when do we get the potato roll recipe... :-)

Rosemary said...

Yummy looking as usual....

Tristan Robin Blakeman said...

Well, I'll never get it together to bake a ham - but, that looks DELICIOUS.

mmmmmmmmm

I've never baked a ham, but I can remember from my childhood my mother getting excited when something called The Smithfield arrived for the holidays LOL. I recall that being very delicious, too!

Rue said...

I can hear a chorus of angels singing when I look at that ham. Is that normal?

SavoringTime in the Kitchen said...

Oh my goodness, this looks fantastic! I haven't had ham since Easter and now you've made me crave it. I see a ham in my future for New Year's Day ;)

Anonymous said...

Just found your blog and I am in heaven -- I love to cook and also collect old glasswear, china, and linens. Your recipes are wonderful -- I will be checking back every day.

Jeffrey and Juli said...

Great post, and helpful, too!

I made a ham for an early Christmas celebration today, and while we used a different sort of glaze, we used your idea of removing the outer rind and scoring the ham to help the glaze stick.