This is the time of year we begin to plan a back yard get together or a family picnic. Cooked ham goes a long ways, and is delicious hot or cold. Summer is a good time to cook a ham and gather salads to go with it. It's also easy to pack up and serve.
Choose a ham with bone in for best flavor. A butt half with a flat side on it is a good option. A 10 lb ham will serve about 20 - 25 people. Half a pound per person is a very safe guide. The leftover bone makes for great split pea or bean soup stock later.
- 1 (10 lb) fully cooked bone in butt ham end
- 1/2 cup grainy mustard
- 1/2 cup brown sugar
- Place ham flat side down in a roasting pan. Add about 1 cup water. Cover and cook at 325 F for 2 hours or 15 minutes per pound. Remove from oven and turn oven up to 375 F.
- Mix the mustard and brown sugar to make a paste. Spread all over the top and sides of ham. Return to oven uncovered to roast for 20 minutes or until internal temperature is 160 F.
- You can let it sit for 20 - 30 minutes before carving if you want to serve it hot or refrigerate to carve the next day.
- To carve, set flat side down and just begin on one end, slicing thinly, until you get to the bone, then slice other side of bone or remove parts according to how they will easily come apart and slice according to personal taste.
Salad ideas that go well with ham . . . or why not browse through the salad options here