Plenty and Portable — Glazed Ham

25 Oct

About once a year I get a hankering for ham. My favourite ham is the fresh-cut of rear leg, roasted. This is generally a huge cut of meat, suitable for a large family gathering or a buffet table. In other words, not a Savvy Single Supper menu item.

Maple-Mustard Glazed 1/4 Toupie Ham

Smoked hams (the most common ham sold in supermarkets) have their health concerns due to the amount of salt and fat, not to mention the smoke used to cook them. I rationalize that indulging in ham once a year is not a major dent to my health. I bought a quarter Toupie ham (2.6 pounds) — more meat than this single wishes to eat in a week. Leftover ham works well for sandwiches, omelets, pastas and pea or bean soups. You can always freeze your leftovers already sliced or cubed and in packages sized to suit your future needs.

This time out, I served ham for dinner with a friend. This still left a lot to wrap and take (in a cooler) to my parents’ where it fed four at dinner and was made into sandwiches later in the week.

Mrs McGarrigle’s Hot Whiskey Mustard — a lovely local product

The processing of brining, seasoning and smoking a ham leaves the pork cooked, all the cook needs to do is warm it through. The joy of a smoked ham is its ability to act as a blank canvas for any number of creative flavour combinations. My choice was a classic — Maple Mustard Glaze — featuring a local gourmet product, Mrs. McGarrigle’s Hot Whiskey Mustard.

Ham in roaster with 3/4 cup of water. Cover with foil.

Place your ham (having removed all the plastic wrap and any netting) cut-side down in a small, non-stick roasting pan. [If you plan to glaze your ham and you have only an uncoated pan, spray the interior of the pan with oil for ease of clean-up.] Pour 3/4 cup of water in the bottom of the roaster  and cover tightly with foil. Heat in a pre-heated 325°F oven, for 10 minutes per pound, or until the ham’s internal temperature reaches 140°F.

Into a small, non-stick saucepan, measure:

    ½ cup       maple syrup
    ½ cup      dark brown sugar
    2 Tbsp      whole grain Dijon mustard
    ½ tsp        ground cinnamon
    ½ tsp        ground cloves
    1/4 tsp      ground nutmeg

Measure out ingredients for glaze

. . . and stir well. Place on a burner over Medium-Low to Medium heat and bring the mixture to a slow simmer for two minutes, stirring frequently. Keep warm until the ham heats through.

Take the ham from the oven, remove the foil and increase oven temperature to 400°F. Using a pastry brush, baste the warm glaze all over the exposed surfaces of the

Allow to simmer on Med-Low heat for 2 – 5 minutes

ham. Return the pan to the oven uncovered to allow the glaze to caramelize, about 15 – 20 minutes. Re-baste the ham once or twice if you like. The sugar in the glaze may burn onto the bottom of your pan, causing some smoking. Keep your range hood fan on high!

Allow the ham to rest, tented with foil, on a cutting board for 10 minutes.  Slice just enough ham for the meal you are serving. Keep the rest of the ham intact to prevent the meat from drying out.

Maple-Mustard Glazed Ham with Roasted Brussel Sprouts and Vidalia Onions

I wrapped the cooled, left-over ham in plastic, over-wrapped it in tinfoil and stored in the fridge. Before the invention of home refrigeration hams were smoked to preserve them, so I had little trepidation in transporting the meat by car two hours to visit family. I used a small cooler with a freezer pack placed in the trunk. I might not choose to do this in the dog days of summer, but ham is a popular picnic meat for a reason.


One Response to “Plenty and Portable — Glazed Ham”


  1. The Delight of Sous-Chefs: Butternut Squash Risotto « Savvy Single Suppers - October 31, 2012

    […] was the dinner for which I had planned the Maple-Mustard Glazed Ham, the Roasted Brussel Sprouts & Vidalia and the Summer Plum Cake. Adding to the Fall flavours of this menu was a Butternut […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: