My Aunt Christina always makes the most SUCCULENT hams I have ever, EVER tasted. This Thanksgiving she gave me her recipe. Now I am sharing it with you. You're welcome in advance, because, trust me, once you've tried this—your WILL thank me.
1 (10-pound) cured ham, not pre-sliced
1 cup firmly packed light brown sugar
1/2 tsp ground mustard
1/4 cup white vinegar
Preheat oven to 325 degrees
In a roasting pan, place ham cut side down onto a sheet of aluminum foil. Score the skin fat making a diamond pattern and bake, covered tightly with foil, for 10 minutes per pound.
In a small bowl combine brown sugar, ground mustard and white vinegar.
15 minutes before end of bake time spread glaze evenly over ham and bake uncovered for remaining 15 minutes.Transfer ham to a platter and let stand 15 minutes before carving.
Pin orange or pineapple slices to outer surface with toothpicks.
Why do I do this blog?
Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!
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