I have NEVER made a ham before, my mom always did it so it has never came up that I needed to make one. When talking to Adam about Christmas dinner he said he wanted ham. I was up for the challange, but then realized we would be gone all morning and wouldn't get home until about an hour before we needed to eat. So I asked my mom to barrow her Nesco, so that is how I cooked the ham. I did it for about 7 hours on about 150.

I planned on cooking the ham with cloves and pineapple, but I had food network on last weekend and Adam said this sounded good so I decided since I am taking the leap I will take a BIG leap. So I kind of combined the 2.
It turned out AWESOME, it had wonderful flavor! I used honey mustard instead of regular mustard, and a little less honey. I didn't have any cognac so I used just a little more apple juice, the glaze didn't reduce as much, so I want to try it again the right way

Jimbo's Hambo (From: Guy Fieri)
  • 2 tablespoons olive oil
  • 1/2 cup minced yellow onion
  • 5 cloves garlic, minced
  • 3 tablespoons cognac
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1/2 cup pineapple juice
  • 1/3 cup apple juice
  • 1 1/2 tablespoons brown sugar
  • 1/4 cup honey
  • Salt and freshly ground black pepper
  • 1 (8 to 10-pound) smoked, unglazed ham
  • Whole cloves

Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up).

Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside.

Preheat oven to 350 degrees F. Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours.

Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes

1 comment:

Deborah said...

This sounds delicious! I have a ham in the freezer that I need to get out one of these days...