Easter Ham with Honey, Mustard and Clove: 2015

Whether you believe in Jesus, or the Easter Bunny, Easter brings both its promise of eternal life and/or - more eggs in your basket. Usually celebrated, like holidays, birthdays, Saint Paddy's Day, and others, with food, for this occasion most of us enjoy - a big chunk of pig thigh - we call, ham.

We love to get the family all together for Easter.  The kids are all just a bit past hunting for eggs, but we enjoy the meal and all the craziness that goes on while they are here. In years past, the ham has tended toward dryness, and often too salty, so this year we went for something a little different...un-sliced, shank ham.

Un-sliced ham offers up thick pieces of juicy, tender meat. That is because slicing meat adds surface area through which moisture escapes during the baking and even while sitting on the platter. Some people slice off bite-sized pieces of meat on the plate because they would rather conserve the moisture - for taste.

We didn't do anything to reduce saltiness of this ham, other than use a glaze that called for none, as most glazes do. Not sure why, but no one seemed to notice the usual saltiness in this ham.

It was as good as the picture indicates, maybe better.


Ingredients-

1 10 lb ham, shank
1 C honey
1/4 C Whole Grain Mustard (Dijon works)
1/4 C packed brown sugar
1 tsp crushed cloves
4 tbl unsalted buter

Method-

Prepare the glaze: Place the butter in the pan at med-low heat.  Once melted add the other ingredients and stir util well blended, about 3-5 minutes. Remove and let cool, preferable to a honey-like consistency.

Take ham out of refrigerator half and hour before putting it into the oven.  Set the oven temperature at 350 degrees F.  Trim the fat leaving at least 1/4 inch.  Layer the pan with a couple of layers of aluminum foil (nice when it comes clean-up time).  Just before putting the ham in the oven, cover the top with parchment paper, then wrap the entire ham tightly with aluminum foil.

Cook for 55 - 60 minutes.

Take the ham out of the oven and reset the temperature to 425 degrees.   Remove the foil and the parchment paper.  Score the meat with slices no deeper than 1/4 inch. Brush about a third of the glaze over the top and down the sides; then back in the oven.  Every 20 - 25 minutes, brush more glaze, do this until all the glaze is used and the ham is a dark golden color with a brown crust. Remove from the oven, cover in foil and let rest for about 30 minutes.

Collect the pan juices, remove the fat that rises to the top, and place on table as a aus jus.

Enjoy