NoFuss Overnight baked Ham with tangy mustard glaze
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of NoFuss Overnight baked Ham with tangy mustard glaze calories by ingredient
Introduction
This is an easy, melt-in-your-mouth recipe to feed a crowd that cooks overnight so it's ready the next day. Great for holidays when you need the oven to make the rest of the meal, and want the main course out of the way. Or cooked on the weekend for a whole weeks worth of meals.I started with an 11.3 pound, bone-in shank ham which I didn't realize when I bought it needed to be cooked. After cooking and deboning and removing a little fat, I had 7.5 lbs of meat.
This was a Cook's trimmed ham, meaning most of the fat was removed, and the rest cooked off in the oven.
Defat the broth and use 1 cup of it to make the glaze. Use the rest with the bones to make beans or soup. This is an easy, melt-in-your-mouth recipe to feed a crowd that cooks overnight so it's ready the next day. Great for holidays when you need the oven to make the rest of the meal, and want the main course out of the way. Or cooked on the weekend for a whole weeks worth of meals.
I started with an 11.3 pound, bone-in shank ham which I didn't realize when I bought it needed to be cooked. After cooking and deboning and removing a little fat, I had 7.5 lbs of meat.
This was a Cook's trimmed ham, meaning most of the fat was removed, and the rest cooked off in the oven.
Defat the broth and use 1 cup of it to make the glaze. Use the rest with the bones to make beans or soup.
Number of Servings: 30
Ingredients
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11 lb Bone-in, reduced sodium Shank ham
2-4 cups of water (enough to go 2" up side of ham)
Glaze:
1 cup of the pan juice, fat skimmed
1 cup dark brown sugar, packed
1/4 cup honey
1 Tablespoon yellow mustard
1 Tabelspoon Worcestershire sauce
1 tsp (or more) liquid smoke
1-2 Tablespoons horseradish
1 teaspoon ground cloves
2 Tablespoons fresh ground black pepper
5 Tablespoons (30g) dry mustard powder
*optional 1/4-1/2 teaspoon cayenne pepper
Additional:
1/4 cup honey
1/4 cup dijon mustard
Directions
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.
Member Ratings For This Recipe
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MRSCEEMAC
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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?