Baked Ham

olga_6bDecember 19, 2011

Doy you have a good recipe for baked ham WITHOUT honey, maple syrup, sugar or any other sweet ingridients? I would like to prepare bone in ham for Christmas.

Thank you.

Olga

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lindac

Rub the surface of the ham with dry mustard....must be Coleman's.....anything else is bitter....mix the dry mustard with a bit of white wine and smear over the top.
For a good sized half ham plan on 1/4 cup mustard to 2 T dry white wine.
Linda C

    Bookmark   December 19, 2011 at 8:54PM
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olga_6b

Linda, thank you. What temperature you suggest to use for baking?
Olga

    Bookmark   December 19, 2011 at 9:08PM
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ruthanna_gw

You can also mix the mustard with some dark rum. I like to bake hams at 325 degrees.

    Bookmark   December 19, 2011 at 11:18PM
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Kay

Or you could mix some orange juice, apple juice, or other juice with the mustard -- unless that's too sweet for the taste you're looking for. I think the juice adds nice flavor and a bit of sweetness without sugar.

I've never made ham glaze with white wine, but that sounds really good too. I'm going to try that soon.

    Bookmark   December 19, 2011 at 11:20PM
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Kay

Ooh, rum sounds good too. Haven't tried that yet either.

    Bookmark   December 19, 2011 at 11:28PM
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lindac

I also bake a ham at 325.
There are lots of good things you can pour over a ham while it bakes....most of which are at least somewhat sweet. if you think you need more liquid....coffee or beer are good without any sweetness.
Linda C

    Bookmark   December 19, 2011 at 11:46PM
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cynic

Cook it as is and baste it with its own juices. Eat and enjoy the HAM, not the sugar. If you need all that sugar for your meal, eat a bowl of Maple Loops!

I can occasionally stomach a little pineapple on ham but again, I'm more of a purist. A good smoky ham doesn't need to be covered up with goop. BLECH! Leave the goop for dessert and enjoy a savory main course. Leftovers will be great for sandwiches, and mixed into other meals too where the sugar glopped stuff won't.

    Bookmark   December 19, 2011 at 11:49PM
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ruthanna_gw

Cynic, I don't see where anyone suggested trying to cover the ham with sugary goop, nor did the OP request it so ranting seems to be unwarranted.

    Bookmark   December 20, 2011 at 12:02AM
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Islay_Corbel

Last week I cooked a couple of ham hocks then removed the skin, and put them in an oven dish with most of a bottle of perry, some mustard, a little maple syrup and some lemon juice. I turned them every five minutes for about half an hour until the sauce was a nice thick glaze. Not too sweet at all and very tasty. I don't have a sweet tooth so I can understand why people rebel a bit about over-sweetened savoury food.

    Bookmark   December 20, 2011 at 3:02AM
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arkansas_girl

Personally I don't think they need anything at all. We don't like the sweetness they seem to think is necessary these days to make a good ham...my Mom never ever put anything on her ham and that's good enough for me, they have a great taste without added ANYTHING. Bake at 325 until internal temp reaches 140 for a fully cooked ham.

    Bookmark   December 20, 2011 at 7:52AM
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olga_6b

Thank you for great suggestions, everybody. Special thanks to Linda. I strongly prefer to avoid any sweetness. Sweetness in ham does not agree with my taste at all, even a little of swetness is a deal breaker for me. I will try some mustard and S/P. I like to feel ham tase as is.

Olga

    Bookmark   December 20, 2011 at 10:09AM
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ann_t

Like Ken, and Arkansas girl, I'm a purist. I cook a bone in ham a few times a year. I just place it in a roasting pan, cover and bake at 325ðF until tender. No need to add any liquid either.

If you love the flavour of ham,there is no need to add anything.

Ann

    Bookmark   December 20, 2011 at 10:23AM
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janet_ks

As far as the sweet glazes as concerned, I can take them or leave them. When I was growing up, my mother would serve her ham naked, but with a hot mustard sauce on the side. Just one of her many recipes I wish I now had. And, my favorite side with ham...a baked sweet potato with lots of butter and a little brown sugar.

    Bookmark   December 20, 2011 at 10:39AM
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arkansas_girl

If you think there will be people at your dinner that think ham has to have sweet all over it, you could make a glaze to put on the side for those that want to put that on their ham. Just a thought.

    Bookmark   December 20, 2011 at 11:02AM
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olga_6b

Thanks, there will be my extendend family only (10-12 people), but lucky to me nobody likes sweet ham :). I am quite safe here. We all are purists.

Olga

    Bookmark   December 20, 2011 at 12:10PM
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olga_6b

Ann mentioned roasting pan. I don't think my roasting pan is big enough. I was planning to do it on a rack. Is roasting pan necessary to have a juicy result?
Thank you again.
Olga

    Bookmark   December 23, 2012 at 10:23AM
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dixiedog_2007

Olga, I'm confused by your question. When you say on a rack what are you speaking of? You will need to have some sort of roasting pan to collect the juice or otherwise you would have a fire in your oven. How big of a ham is this?

    Bookmark   December 23, 2012 at 5:31PM
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olga_6b

Sure, I just don't have roasting pan with cover, as Ann mentioned. I have big roasting pan with a rack. The one I use to roast Turkey and other big things, but it can only be covered by foil.
Olga

    Bookmark   December 23, 2012 at 6:13PM
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dixiedog_2007

Your good to go. Just put the ham in the roasting pan and cover with foil. You don't need to worry about using the rack with it.

    Bookmark   December 23, 2012 at 6:32PM
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olga_6b

Thank you very much. Will do :)

    Bookmark   December 23, 2012 at 7:37PM
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olga_6b

Just want to report that I baked ham as recommended at 325 covered with foil at the beginning and w/o foil during the last 40 min to have a nice crust. It was very juicy and tasted great. I only used salt, pepper and some garlic.
THANK YOU very much.
Olga

    Bookmark   December 27, 2012 at 8:23PM
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