Thursday, June 19, 2014

Ham for a Crowd


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.

Ingredients:

  • 1 (10 lb) fully cooked bone in butt ham end
  • 1/2 cup grainy mustard
  • 1/2 cup brown sugar
Method:
  1. 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.
  2. 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.
  3. 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. 
  4. 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

10 comments:

  1. My dad was a butcher in his much earlier days. He also taught me, to always buy a ham with bone-in (never a picnic ham). Your pictures are beautiful, but I cannot see the bone. Is there a way to cut it to remove the bone so perfectly?

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    1. Hi Lorrie,
      I got this butt ham end at Costco. The bone is there but not very big. I did not think to take a photo of it. I lay the ham on the flat side and start slicing it like a loaf of bread (but thinner), from the end that is furthest from the bone. When I get to the bone, I just roughly cut around it or slice from the other end. It's good to leave some meat on the bone too for the soup.

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  2. Wonderful recipe as sometimes these basic recipes and tips are the hardest to find. I swear that some of the recipes out there on the blogosphere have never been tried by the publisher. I can't afford to waste money on "iffy" recipes that's why I love you gals because I know you are real cooks that have made these recipes over and over. Thank you so much. I always know I can depend on you all!

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  3. I agree with Sam I Am!!! This is a sure winner for any gathering/crowd. This was a staple and favourite in our home when I was growing up and always served with homemade mustard! Yum....

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  4. Anneliese, we did this recipe on the wood pellet grill and it turned out fabulous. Thank you.
    We served it with our favourite mustard sauce. (http://www.mennonitegirlscancook.ca/2010/03/two-sauces-for-baked-ham.html)

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  5. Mmmm! That ham looks absolutely yummy and I can almost smell the delicious aromas from over here in the UK.

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  6. I always wonder what you MGCC mean when you mention "grainy mustard"...could you be specific? Appreciate that - and all your wonderful recipes and tips! Marvelous!

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    1. A grainy mustard is usually a Dijon type mustard with whole mustard seeds in it. It is not the usual bright yellow mustard you put on hot dogs, rather a dull golden color. You can find it right alongside the other condiments. It is great for mixing into salad dressings too... so I always keep in on hand, in the fridge.

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  7. Hei...oh wie leeecker!Hummm!Bussi aus Germany.Luciene.

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