You really can’t go wrong with this recipe.
Side Note: I have to tell you…. I am not the best photographer… (shocking I know). So, I asked my daughter to help me style this plate. Food is not the easiest thing to photograph! This ham is awesome, but it doesn’t look that appealing in photos… She made it look so much better!!
Anyway, Hubby is the ham guy. He’s the one that will take the time to cut it up, and cut all the fat off it. Isn’t he awesome?!
And Arwen stays pretty close. Hubby spoils her with ham treats.
Most hams you buy are already pre-cooked, which is very nice! And it doesn’t really matter what section of ham you purchase. We’ve bought shank, butt, spiral and so on. Usually, I’m looking for the cheapest price.
We like to make this at least a day ahead, this really lets the flavors develop in the ham. You will need cinnamon, ground, ginger, mustard, brown sugar, pancake/maple syrup or corn syrup and ground cloves. Then you’ll mix that all up. (The full recipe is at the end.)
Then layer the ham and the sauce in a roasting pan. We’ve also used a crock pot before, but it really waters down the sauce. Hubby likes to cut the ham into easy serving size pieces.
After we’ve layered all the ham, we keep it in the refrigerator for about 24 hours.
Yum! Doesn’t that look delicious?? I admit it, I snagged a few nibbles before it hit the fridge.
Then when you’re ready to heat it up, just place it in the oven set for 350 degrees for about 2 hours. We keep the lid on it for most of the cooking. I like to take it off near the end. (Sometimes, I just turn the lid sideways and cook it the entire time that way, you will need to determine the best way you like for your oven). If you happen to leave it on the whole time, it will just make the sauce pretty watery, but it will still taste amazing!!
1 3/4 c. brown sugar
3/4 c. mustard
3 Tbl. maple syrup or corn syrup
1 Tbl. ground ginger
2 tsp. ground cinnamon
1/4 tsp. ground cloves
Mix in a bowl and layer in a roasting pan, with a precooked, and cut up ham. Refrigerate for 24 hours for best flavor, but not necessary. Bake at 350 degrees for approximately 2 hours, taking the lid off for the last 15 min. You may prepare in a crockpot, but the recipe will just turn out more watery.