I'm going to make this ham for Easter dinner but don't think I'll use this amount of red pepper flakes, I haven't made one like this and I don't think I've ever baked a whole ham (I'm pretty sure I've only done spiral-cut) so I can't say for sure how it's going to turn out! I read that you wouldn't want a spiral-cut ham for this recipe because it'll get too dried out with this much baking time...I also saw a similar recipe that added a large orange and roasted in an oven bag so you don't have to baste, I think I'll try that - fingers crossed! I'll update you after Sunday.
1 cup dark brown sugar
1/2 cup dijon mustard
1 T. red pepper flakes
1 (6-8 pound) bone-in cooked ham
butter, for aluminum foil
In a medium saucepan over medium-high heat, bring cola, brown sugar, mustard, and red pepper flakes to a boil. Reduce heat to low, and simmer until glaze is reduced and slightly thickened, 20 to 30 minutes.
Preheat oven to 350'. Meanwhile, using a sharp knife, score ham, making 1/2 inch deep marks in a grid pattern. line a roasting pan with a piece of buttered aluminum foil. Transfer ham to pan and, using a pastry brush, cover with a third of the glaze.
Bake ham for 1 1/2 hours, and brush with a third of the glaze. Bake for another hour, and brush with remaining glaze. Continue baking for up to 30 minutes more, until an instant-read thermometer reaches 145' when inserted into ham. Remove from oven and let rest for 20 minutes.
12 servings
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