Baked Ham with Mustard and Apple Jelly Glaze
Food & Wine's Holiday Favorites
Baked Ham with Mustard and Apple Jelly Glaze
Food & Wine's Holiday Favorites
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1 10-ounce jar apple jelly 1/4 Dijon mustard 1 14-pound partially boned smoked ham Directions: In a small stainless steel saucepan, combine the apple jelly and the Dijon mustard. Bring to a boil over moderate heat, stirring constantly. Cook until the mixture is slightly reduced, about 2 minutes. Set aside half of this glaze to serve with the ham as a condiment. Heat the oven to 325°F. With a sharp knife, trim away any excess fat from the ham, leaving a thin layer. For decoration, score the fat with long shallow cuts at 1/4 inch intervals. Set the ham, fat side up, on a rack in a large roasting pan and bake for 1 1/2 hours. (If you don't have a rack, put the ham directly in the roasting pan and add 1 1/2 cups of water.) Remove the ham from the oven and brush all over with the glaze. Bake for 15 minutes and brush the ham again with the glaze. Continue to bake the ham until it is heated through to the bone and the glaze is set, about 30 minutes longer. Transfer the ham to a carving board and leave to rest in a warm spot for about 15 minutes. Slice the ham and pass the reserved glaze separately. Serves 20.
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