Make a simple glaze for your smoked, spiral-sliced ham to bake at home.
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This time of year, I always buy ham. Sure, I had an Easter ham, but I usually buy two or three hams because they’re priced so low. I have been lucky and found spiral-sliced smoked hams on the bone for as little as $1.47 per pound. That is an amazing price at any time of year. You’ll probably notice only the big hams that are left, but that’s exactly what you want.
Smoked, unglazed ham is my favorite. Because it is already cooked, the ham just needs to be heated through (usually 10 to 12 minutes per pound). And if you opt to make your own glaze, it’s like having a whole different flavor experience with each ham.
Ham stores easily. A recent purchase could be stored — unopened — in the refrigerator until June 5. Once it is baked, you can refrigerate the leftovers sealed in a tight container for up to one week or freeze them for up to three months. That means you can enjoy the ham you bought and baked today in July, so when it’s sweltering outside, you won’t have to heat up the kitchen.
So buy that discounted ham. Enjoy it a few nights this week for dinner, and then freeze the rest. Today’s recipe for Cranberry-Orange and Clove Glazed Ham is a treat anytime of the year. It steers clear of super-sugary glazes of old and packs in the flavor.
Stay tuned for next week when I share a potato and ham casserole with all those delicious leftovers!
Cranberry-Orange and Clove Glazed Ham
Start to finish: less than 15 minutes prep; approximately 1⅓ to 2 hours unattended baking, depending on size of ham
Yield: 24 generous servings
1 smoked, unglazed, spiral-sliced bone-in ham (10 to 12 pounds)
1 can (14 ounces) jellied cranberry sauce
½ cup fresh squeezed or natural orange juice (see Cook’s Note)
¼ teaspoon ground clove
¼ teaspoon garlic powder
⅛ teaspoon ground dry mustard
Preheat oven to 325 degrees. Line a large baking pan with foil. Make sure the pan is large enough to accommodate the sliced side of the ham before unwrapping. Then unwrap the ham and place sliced-side down, pouring all the package juices over it.
In a small bowl, combine the cranberry sauce, juice, clove, garlic powder, and mustard. Mix well. Spoon the glaze over the ham, trying to cover all the exposed sides. Bake for 10 to 12 minutes per pound. Halfway through baking, carefully spoon over the ham the juices and glaze that have pooled in the bottom of the pan; continue baking.
In the last 15 to 20 minutes, if the ham begins to darken too much, place a sheet of foil over it and continue baking until warmed through completely. Serve immediately, or cool to room temperature and store tightly covered in the refrigerator for up to one week. Ham may also be sliced or chopped, and frozen, tightly sealed, for up to three months.
Cook’s Note: “Natural” or “Not from Concentrate” orange juice tends to be less sugary than juice from concentrate. Any breakfast-style orange juice can be used in equal amounts, but will affect the amount of carbohydrates in the nutritional data.
Approximate values per 3-ounce serving: 124 calories, 6.5 g fat (2 g saturated), 43 mg cholesterol, 12 g protein, 4 g carbohydrates, 1 g dietary fiber, 986 mg sodium.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to firstname.lastname@example.org. Visit the Kitchen Scoop website at www.kitchenscoop.com.