Christmas ham comes in a wide range of assortments. It very well may be dry-cured with salt or wet-cured in salty water. Dry-cured ones will in general be exceptionally salty. For Christmas, a great many people use ham that has been cured in salty water with a blend of salt, sugar, flavorings, and spices. These kinds of ham are typically smoked, baked, then glazed before serving.
- Preparation time: 20 minutes
- Cook time: 5 hours
- Total time: 5hours 20 minutes
- Good source of vitamins and minerals
- This recipe contains high amino acid content which is essential for growth
- The protein content in Ham is 30 percent higher than in other meat. Therefore, it is good for child growth.
- 1 (5 pound) bone-in ham
- 1/2 cup Dijon mustard
- 1/2 cup packed brown sugar
- 1/4 cup whole cloves
- 1 quart peach nectar
- 1 (20 ounce) can pineapple rings, juice drained and reserved
- 1 (4 ounce) jar maraschino cherries, juice drained and reserved
- Place ham into a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer ham for 1 to 2 hours. Cut away and discard any rind and visible fat.
- Preheat oven to 325 degrees F (165 degrees C).
- Score the ham in a diamond pattern and place into a roasting pan. Stir Dijon mustard and brown sugar in a bowl until thoroughly combined; brush mustard mixture onto the ham. Press a whole clove into the center of each scored diamond shape. Pour peach nectar into the roasting pan. Mix pineapple and maraschino liquid in a small bowl.
- Bake ham in the preheated oven for 3 hours, basting frequently with the pineapple juice mixture and peach nectar.
- Arrange pineapple rings over the ham and secure with toothpicks. Place a maraschino cherry in the center of each pineapple ring with a toothpick.
- Bake ham until cooked, tender, and fragrant, 1 to 2 more hours, basting ham and fruit frequently with pineapple juice mixture and pan juices.
Serving per recipe: 10
Serving size: 1(100g)
Amount per serving