Ingredients
- 1/4 cup maple sugar
- 2 teaspoons ground garam masala
- 2 tablespoons orange juice
- Ceylon cloves, for garnish
- 1 (9-pound) fully cooked bone-in ham (shank or butt end)
Directions
Preheat the oven to 350 degrees F.
For the glaze, combine the dry ingredients and break up any lumps with your fingers. Add enough orange juice to make the mixture spreadable.
Score the ham, with a long thin knife, into a 1-inch-wide diamond pattern. Put the ham in a roasting pan and bake for 1 hour.
After 1 hour, remove the ham from the oven and cover the top and sides, as evenly as possible, with the glaze. Press cloves into the points of the diamonds.
Put the ham back in the oven and continue baking for another 1 hour and 15 minutes, brushing with glaze and juices from the roasting pan every 15 minutes. Cover the ham with foil if it starts to get too dark. Remove from oven and set aside on a cutting board to cool for 10 to 15
minutes. Carve the ham, arrange on a platter and serve.
Notes
Tips: Cooked hams should have a 135 degree F internal temperature before being removed from the oven and a 140 degree F internal finished temperature after resting. Uncooked hams should have a 155 to 160 degree F internal temperature before being removed from the oven and a 160 to 170 degree F internal finished temperature after resting.
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By scootergirlambr...
Broomfield, CO
on July 11, 2010
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It's well known in Denver that this host, Janet Johnston, is a miserably horrible cook in real life! That's the joke, she can't actually cook! She "cooks" all these other people's recipes, none of which she actually could ever take credit for. Go into her shop and see, she is never really there, her employees are all self-obsessed pretenders pretending to be geniuses or something.. I got horrible customer service in that shop from some boozed-up drunk guy with ugly tattoos all over his body, and some snotty girl saying she was the manager rang me up.. I think these guys got some kind of a break probably because of looks rather than anything else. Sheesh, go to Spice World in Chicago and you'll see that the Savory shop is a rip off anyway...
By sadberry_3952609
Phoenix, AZ
on June 12, 2010
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I agree 100% with J. With a title like "Spice & Easy", it is reasonable to assume she would spend an extra minute focusing on how to put together a spice blend. Of course you could argue that the title does include the word "Easy". To which I would say that in India, a spice blend like garam masala is part of the very foundation of their cooking... sort of a "food 101" in their culture. It would be easy to show us the basics and encourage us to start experimenting.
So yes, lose all the cutsie banter and show us the spice!
By stephaniebullen...
Centennial, CO
on May 23, 2010
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What a neat idea. And finally, something different for ham! I'm looking forward to ttrying this for the holidays.
J-Of course she doesn't show you how to blend the spices. (Yes, there are hundreds of ways--if you want to make your own, google it! Garam Masala is easily accessable: try Indian markets. I love, http://www.savoryspiceshop.com
(I have found that they typically beat Penzeys price point--and you can order smaller amounts.
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