My dad loved ham. He grew up in Virginia eating country ham. My grandfather would soak it for an eternity, and then slice it really thin. I remember eating country ham served on my grandmother's rolls or biscuits. Nothing says home cooked comfort food to me like a ham biscuit.
Nowadays, I am not about to soak a country ham and do all the work that it take to get one edible, but I still like to eat ham on the holidays. In my house, we have ham twice a year: at Christmas and Easter. I buy a nitrate free (also called "uncured") ham if I can find it, and make my own glaze. It's super easy, and so much better than the glaze packets or the store bought sugar coated hams.
I usually serve Green Bean Casserole and Orange Scented Sweet Potatoes along side the ham. When we have cut off most of the meat from the bone, I freeze the bone until I get a craving for Bean Soup.
Ingredients:
1/2 cup of orange marmalade or preserves
2 heaping TBSPs brown mustard.
Cloves
Fully Cooked, Bone in Ham
Directions:
Stud the ham with cloves and cover with foil. Heat the ham according to the package directions (usually about 2-3 hours in a 350 degree oven). Combine the orange marmalade with the brown mustard. Then remove the foil, brush on the glaze and heat uncovered for another 15-30 minutes until caramelized. Serve with your favorite rolls or biscuits!
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