Mother's Day Ham

Well it was a great Mother's day!  And a great menu.  So here are a few of the recipes I used this year.

Ham- 7-8 pounds- spiral cut- fully cooked

Bring the ham up to room temperature and then some by putting the sealed wrapped ham in hot water for 45 minutes and then change the water with more hot water for another 45 min.  Preheat the oven to 250 degrees. Then remove the sealed wrap and place the ham cut side down in a baking bag for the oven keeping the juices. Apply 1/3 of the glaze. Then tie it up using the tie provided and poke 4-5 holes near the top. Put the bagged ham in a 9x13 pan and heat to 100 degrees (about 1-1 1/2 hours).  When the ham reaches 100 degrees remove the ham from the oven and adjust the oven to 350 degrees. Cut the bag at the top and push the bag down out of the way and apply 1/3  of the glaze and return the ham to the oven for 10 minutes.  After 10 minutes take the ham out of the oven discard the cooking bag and tent with foil until ready to cut. Mix the last 1/3 of the glaze with the juices of the ham- 4 Tables or more to taste and need.  It was really good.

Maple Orange Glaze

3/4 Cup real maple syrup
1/2 Cup Orange marmalade
2 Tablespoons unsalted butter
1 teaspoon dijon mustard
1 teaspoon ground pepper
1/4 teaspoon ground cinnamon


Cook this for about 5-10 minutes until syrupy. This was so good and I got the original and a great video from America's Test Kitchen!  The "gravey made from the glaze and juices was so good!  And the ham was still moist and not dried out at all!

americastestkitchen.com