Ingredients
1 (5-6 pound) cooked ham (shank or rump portion)
Glaze:
2 cups apple juice or cider
1 cup GOLDEN BLOSSOM HONEY MUSTARD
1/2 cup apple cider vinegar
1 tablespoon butter
1/4 teaspoon ground cloves, divided
1/4 teaspoon ground cinnamon, divided
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Preheat oven to 325°
Trim the fat layer to 1/4-inch and score the fat into a diamond pattern, cutting 1/4-inch to 1/2-inch deep. Place ham on a rack in a shallow roasting pan. Roast ham until internal temperature reaches 140 degrees, approximately 2 hours.
While ham roasts prepare glaze. In a saucepan combine apple juice, honey mustard, and cider vinegar. Bring to a boil. Continue boiling until liquid is reduced to about 2 cups, about 20 minutes, stirring often. Remove 1 cup to a small bowl. Stir in butter and 1/8 teaspoon cloves and 1/8 teaspoon cinnamon. Set aside to use as a sauce for ham.
To prepare glaze, bring remaining liquid back to a boil. Boil until thickened and reduced to 1/2 cup. Stir in remaining 1/8 teaspoon cloves and 1/8 teaspoon cinnamon. Brush ham with glaze several times during the last 30 minutes of baking. Remove from oven and let rest 10 minutes. Baste with glaze one more time just before carving.
Serves: 8-10
Trim the fat layer to 1/4-inch and score the fat into a diamond pattern, cutting 1/4-inch to 1/2-inch deep. Place ham on a rack in a shallow roasting pan. Roast ham until internal temperature reaches 140 degrees, approximately 2 hours.
While ham roasts prepare glaze. In a saucepan combine apple juice, honey mustard, and cider vinegar. Bring to a boil. Continue boiling until liquid is reduced to about 2 cups, about 20 minutes, stirring often. Remove 1 cup to a small bowl. Stir in butter and 1/8 teaspoon cloves and 1/8 teaspoon cinnamon. Set aside to use as a sauce for ham.
To prepare glaze, bring remaining liquid back to a boil. Boil until thickened and reduced to 1/2 cup. Stir in remaining 1/8 teaspoon cloves and 1/8 teaspoon cinnamon. Brush ham with glaze several times during the last 30 minutes of baking. Remove from oven and let rest 10 minutes. Baste with glaze one more time just before carving.
Serves: 8-10
