BROAD ARROW FARM SMOKED HAM WITH BROWN SUGAR MUSTARD GLAZE

by Daniel Sullivan

Ingredients

  • 1 Broad Arrow Farm smoked ham (6 -12 pounds)

For the Glaze

    • ¾ cup apple cider vinegar

    • ¾ cup honey

    • ½ cup brown sugar

    • 1 tablespoon molasses

    • ¼ cup stone-ground mustard

    • 2 large cloves of garlic, crushed

    • Pan juices (including fat) from ham 

    1. The ham is fully cooked and simply needs to be rewarmed gently. Remove  the ham from refrigeration at least one hour and up to 3 hours before cooking. Preheat the oven to 250F. Optionally, score the outside of the ham in a diamond pattern, cutting through the fat but not into the meat. This step helps the fat render and become crispy. Place the ham in a roasting pan with a cover or cover it with foil. Halfway through the cooking time, uncover the roast. Reheating time is approximately 20 minutes per pound. Heat the ham until the internal temperature is about 140F. Remove from the oven.

    2. While the ham is cooking, put all the  glaze ingredients except the pan juices in a sauce pan. Bring to a boil. Maintain at a boil until the sauce has thickened and reduced by about one-third. Set aside.

    3. After removing the ham from the oven, carefully remove the ham to a platter or cutting board.  Let the ham rest for about 20 minutes. While the ham is resting, pour all of the pan juices into the sauce pan. Return the glaze to a boil. Thicken the glaze, reducing it again by about one-third. The ham may be sliced and served with the glaze as a sauce. Or if you prefer, continue to step 4.

    4. Optionally, turn the oven to 375F. While the oven comes up to temperature, brush the glaze on the ham. Return the ham to the oven to caramelize the glaze. You may repeat the glazing step as few or as many times as you would like, being careful not to burn the glaze during cooking. Rest the ham, tented with foil, for  about 20 minutes before carving.

Broad Arrow Farm Smoked Ham

Ingredients

  • 1 Broad Arrow Farm smoked ham (6 -12 pounds)

For the Glaze

    • ¾ cup apple cider vinegar

    • ¾ cup honey

    • ½ cup brown sugar

    • 1 tablespoon molasses

    • ¼ cup stone-ground mustard

    • 2 large cloves of garlic, crushed

    • Pan juices (including fat) from ham 

    1. The ham is fully cooked and simply needs to be rewarmed gently. Remove  the ham from refrigeration at least one hour and up to 3 hours before cooking. Preheat the oven to 250F. Optionally, score the outside of the ham in a diamond pattern, cutting through the fat but not into the meat. This step helps the fat render and become crispy. Place the ham in a roasting pan with a cover or cover it with foil. Halfway through the cooking time, uncover the roast. Reheating time is approximately 20 minutes per pound. Heat the ham until the internal temperature is about 140F. Remove from the oven.

    2. While the ham is cooking, put all the  glaze ingredients except the pan juices in a sauce pan. Bring to a boil. Maintain at a boil until the sauce has thickened and reduced by about one-third. Set aside.

    3. After removing the ham from the oven, carefully remove the ham to a platter or cutting board.  Let the ham rest for about 20 minutes. While the ham is resting, pour all of the pan juices into the sauce pan. Return the glaze to a boil. Thicken the glaze, reducing it again by about one-third. The ham may be sliced and served with the glaze as a sauce. Or if you prefer, continue to step 4.

    4. Optionally, turn the oven to 375F. While the oven comes up to temperature, brush the glaze on the ham. Return the ham to the oven to caramelize the glaze. You may repeat the glazing step as few or as many times as you would like, being careful not to burn the glaze during cooking. Rest the ham, tented with foil, for  about 20 minutes before carving.

Broad Arrow Farm Smoked Ham
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