NoFuss Overnight baked Ham with tangy mustard glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
11 lb Bone-in, reduced sodium Shank ham2-4 cups of water (enough to go 2" up side of ham)Glaze:1 cup of the pan juice, fat skimmed1 cup dark brown sugar, packed1/4 cup honey1 Tablespoon yellow mustard1 Tabelspoon Worcestershire sauce1 tsp (or more) liquid smoke1-2 Tablespoons horseradish1 teaspoon ground cloves2 Tablespoons fresh ground black pepper5 Tablespoons (30g) dry mustard powder*optional 1/4-1/2 teaspoon cayenne pepperAdditional:1/4 cup honey1/4 cup dijon mustard
Makes about 30, 4 oz. servings.
1. Defrost ham, and let sit out to come to room temperature for about 2 hours BEFORE roasting.
Preheat the oven to 200 degrees.
2. Line a roasting pan with heavy duty aluminum foil. Place ham inside with enough water to come up about 2 inches the side of the ham. Cover with another sheet of aluminium foil and TIGHTLY SEAL the roasting pan, to prevent the exposed portion of the meat from drying out. Depending on the size, roast overnight 8-10hours, until it reaches an internal temperature of 165 degrees.
3. After taking ham out of the oven, turn it up to 450. Unwrap the ham and drain off the pan juices, saving them. Remove the bones, they will fall out easily, and let the ham naturally fall into large pieces, placing them back on the foil in the bottom of the roasting pan. If you desire, remove any fat that didn't cook off. Pour glaze over the meat, then top with the 1/2 cup sticky dijon-honey mixture. Sprinkly generously with black pepper and return to oven, uncovered to brown, about 20-30 minutes, basting and checking every 10 minutes.
4. To make the glaze:
Take 1 cup of the pan juice and skim the fat with the worcestershire, liquid smoke, 1/4 cup honey and horseradish. Stir in brown sugar and spices until blended, using a whisk if needed.
For the sticky glaze mix the 1/4 cup of honey and 1/4 cup of dijon mustard together and pour this over the meat, especially any parts that might be a little more done or dried out if you didn't seal the ham well while roasting.
5. Let ham rest for 30 minutes, turning the warm meat in the glaze and basting, then serve.
Number of Servings: 30
Recipe submitted by SparkPeople user CCKELLY3.
1. Defrost ham, and let sit out to come to room temperature for about 2 hours BEFORE roasting.
Preheat the oven to 200 degrees.
2. Line a roasting pan with heavy duty aluminum foil. Place ham inside with enough water to come up about 2 inches the side of the ham. Cover with another sheet of aluminium foil and TIGHTLY SEAL the roasting pan, to prevent the exposed portion of the meat from drying out. Depending on the size, roast overnight 8-10hours, until it reaches an internal temperature of 165 degrees.
3. After taking ham out of the oven, turn it up to 450. Unwrap the ham and drain off the pan juices, saving them. Remove the bones, they will fall out easily, and let the ham naturally fall into large pieces, placing them back on the foil in the bottom of the roasting pan. If you desire, remove any fat that didn't cook off. Pour glaze over the meat, then top with the 1/2 cup sticky dijon-honey mixture. Sprinkly generously with black pepper and return to oven, uncovered to brown, about 20-30 minutes, basting and checking every 10 minutes.
4. To make the glaze:
Take 1 cup of the pan juice and skim the fat with the worcestershire, liquid smoke, 1/4 cup honey and horseradish. Stir in brown sugar and spices until blended, using a whisk if needed.
For the sticky glaze mix the 1/4 cup of honey and 1/4 cup of dijon mustard together and pour this over the meat, especially any parts that might be a little more done or dried out if you didn't seal the ham well while roasting.
5. Let ham rest for 30 minutes, turning the warm meat in the glaze and basting, then serve.
Number of Servings: 30
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 264.9
- Total Fat: 16.8 g
- Cholesterol: 49.2 mg
- Sodium: 1,281.3 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 0.1 g
- Protein: 13.8 g
Member Reviews
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KITTYMEHO
This sound really good! I have a ham in my freezer (about 15 lbs) Any suggestions on adapting this recipe? Thanks! - 4/3/09
Reply from CCKELLY3 (4/3/09)
Glad you like it, it was incredibly easy to make and I froze a lot of it in individual servings. What kind of adaptation to the recipe are you looking for?