N
Nexis
Guest
Let me preface this post by saying, I am *not* a ham eater. Never have liked
it, except covered in bbq sauce and served on a potato roll. That being
said, this ham turned out awesome! lol
Here's the basics: You buy a brined ham, hock end. Score the skin spiraling
one way, then the other so it comes out like diamonds. Tent foil over and
bake at 250*f for 3-4 hours. Then you peel off the skin and whatever fat
comes with it, which turned out to be alot. Most in fact. Then you brush the
whole thing with spicy brown mustard, and pat on first dark brown sugar,
then crushed gingersnaps. Put it back in the oven, raising the heat to
350*f, for 1 hour. It was a hit, to be sure. I had only about 4 slices left
once the dishes were cleared! Everyone was talking about the way the spicy
mustard cut the sweetness without obliterating it...nice balance.
So, if you like ham, I can recommend this recipe without hesitation.
kimberly
it, except covered in bbq sauce and served on a potato roll. That being
said, this ham turned out awesome! lol
Here's the basics: You buy a brined ham, hock end. Score the skin spiraling
one way, then the other so it comes out like diamonds. Tent foil over and
bake at 250*f for 3-4 hours. Then you peel off the skin and whatever fat
comes with it, which turned out to be alot. Most in fact. Then you brush the
whole thing with spicy brown mustard, and pat on first dark brown sugar,
then crushed gingersnaps. Put it back in the oven, raising the heat to
350*f, for 1 hour. It was a hit, to be sure. I had only about 4 slices left
once the dishes were cleared! Everyone was talking about the way the spicy
mustard cut the sweetness without obliterating it...nice balance.
So, if you like ham, I can recommend this recipe without hesitation.
kimberly