Here is a main entree that is sure to create wonderful memories at your table!
This Easter I had the pleasure of dining at my extended family in Red Wing … the home of Bob & Susan Goetz. Susan is a wonderful cook so I was prepared to eat some really great food. What I wasn’t prepared for was to be presented with one of the most beautiful hams, something that could certainly compete with anything from the best food magazine! Seriously … it was that beautiful and the taste was over the top good. I knew before I even tasted it that this ham would now be in competition with my Holiday Ham, recipe previously shared on this blog. One bite and I knew that I had to develop a strategy for eating this meal because I did not want to fill up too fast and not be able to go back for seconds.
I had to ask Susan for the recipe of which she gladly shared with me. She also prepared a cheesy potato casserole that was to die for! I’ll share that tomorrow. So, here we go.
- 1 (9+ lb) fully cooked, bone-in ham
- 40 whole cloves
- 1/2 cup light brown sugar-firmly packed
- 1/2 cup honey
- 1/2 cup bourbon
- 1/3 cup Creole mustard
- 1/3 cup molasses
- Preheat oven to 350 degrees. Remove the skin from the ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1-inch apart in a diamond pattern.
- Insert cloves in centers of diamonds. Place ham in roaster.
- Stir together brown sugar, honey, bourbon, mustard and molasses. Spoon over ham.
- Place ham in preheated oven for 2 1/2 hours – basting with pan juices every 30 minutes. (It is important that you baste every 30 minutes!)
- After 2 1/2 hours, cover ham with aluminum foil to prevent excessive browning. Continue to roast for another 60 minutes.
- At the end of the roasting time, remove ham from oven and transfer to a serving platter. Cover with foil and allow ham to rest for 20 minutes before slicing and serving.