When you bake a ham like this you can count on 10 to 15 minutes baking time per pound, but make sure your instant read thermometer reaches an internal temperature of 170 degrees F to guarantee the ham is safely baked through.
Ingredients
- 1 (6 to 7 pound) cooked, bone-in, butt portion ham, rinsed and patted dry
- 1 loose cup dark brown sugar, plus 2 teaspoons
- 3/4 cup fresh orange juice
- 3/4 cup Creole mustard, or other spicy, whole-grained mustard
- 1/2 cup dark molasses
- 3 tablespoons prepared horseradish, drained
- 1/2 teaspoon cayenne
- 3/4 teaspoon allspice
- 3 pounds small sweet potatoes, peeled and quartered
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Directions
With a sharp knife, score parallel lines in a grid pattern, with cuts 1-inch apart and 1/4-inch deep, across the rounded, skin side of the ham.
In a large bowl, whisk the 1 cup of the sugar, orange juice, mustard, molasses, horseradish, cayenne, and 1/2 teaspoon of the allspice. Place the ham in a 2-gallon, plastic bag and pour the marinade into the bag. Gently squeeze the bag to evenly distribute the marinade around the ham. Place in a large bowl or baking dish and refrigerate for 24 hours.
Preheat the oven to 350 degrees F.
In a large mixing bowl, toss the potatoes with the vegetable oil, salt, cinnamon, remaining 1/4 teaspoon allspice, and remaining 2 teaspoons dark brown sugar. Layer the potatoes on the bottom of a Dutch oven or large, heavy roasting pan. Remove the ham from the marinade and place, scored-side up, on the potatoes. Bake for 45 minutes.
Pour the ham marinade into a 2-quart saucepan and bring to a simmer over medium-high heat. Reduce the heat to a bare simmer and cook uncovered until thick enough to coat the back of a spoon, about 20 minutes. Remove from the heat.
Remove the ham from the oven and evenly baste on all sides with the reduced marinade. Bake for 15 minutes. Remove the ham from the oven, baste again, and turn the sweet potatoes that can be reached. Return the ham to the oven and continue baking for an additional 1-1/2 hours, basting every 15 minutes, for a total cooking time of 2-1/2 hours.
Remove from the oven and let rest for 15 minutes before carving. Serve hot with the sweet potatoes
















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By takerez1_10803538
Hopatcong, NJ
on March 31, 2013
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Perfect everytime! My wife asks for it whenever we have a ham.
By gc710_10833766
on December 19, 2012
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Always make this ham recipe for Christmas dinner, always a hit! Friends and relatives comment through out the year about this ham. Try it you'll love it.
By Harrisboys
on November 04, 2012
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Very good and easy to make. The family loves it and I make it during the year for a pick me up!! LOVE IT baking this one for years and still loving it
Read all 38 reviews