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2.5 to 4 kg cooked, bone-in ham, preferably smoked
1/4 cup water
1/2 cup hot red pepper jelly
4 tbsp Dijon mustard
1 tbsp dried dill
Preheat oven to 325F (160C). Slice off and discard ham rind. Then trim off all but 1/4-inch (0.5-cm) layer of fat. Place ham on a rack in a heavy roasting pan. Using a knife with a sharp tip, score top and sides of ham in a diamond pattern, about 1/4 inch (0.5 cm) deep. Pour water into pan. Cover with foil and bake 15 minutes per lb (500 g), about 1-1/4 hours. In a small bowl, stir jelly with Dijon and dillweed. Mixture will be lumpy.
After baking for 1-1/4 hours, remove pan to a heat-resistant surface. Increase oven temperature to 350F (180C). Spread one-third of jelly mixture over ham. Return to oven. Bake, uncovered, 10 minutes. Spread with half of remaining jelly mixture. Bake 10 minutes. Spread with remaining mixture. Bake 10 minutes. Remove from oven. Let stand 5 minutes before slicing.
Calories 256, Protein 24.6g, Carbohydrates 9.8g, Fat 12.7g, Fibre 0.1g, Sodium 1382mg.
Whether it's for a fabulous brunch or the jaw-dropping centrepiece at dinner, ham is an Easter favourite. Use the leftovers in our 15-Minute Noodles With Ham.
Toss 12 cups (3-L) baby spinach with segments from two peeled oranges and one ruby red grapefruit. Drizzle with 1/4 cup (50 mL) of your favourite vinaigrette. Sprinkle with toasted pine nuts or slivered almonds. To make ahead, store prepared fruit in sealed bag in refrigerator. Toast nuts and store at room temperature.
This recipe works with two 2- to 2 1/2-lb (1- to 1.25-kg) boneless hams. Place cut side down in a shallow-sided roasting pan or 9x13-inch (3-L) baking dish. Cover with foil. Bake 15 minutes per lb (500 g), about 50 minutes. Continue with recipe above. For one small ham, reduce jelly mixture by half; keep heating time the same.