Baked Country Ham

This recipe is for those who truly appreciate the art of cooking and are willing to put in the extra effort for an exceptional culinary experience. Glazed and Roasted Ham is a rare treat that’s worth every minute spent on preparation. This sumptuous dish combines the rich flavors of a country ham with a delectable glaze, resulting in a succulent and flavorful centerpiece for your dining table.

The secret to infusing the ham with delectable aromas lies in simmering it with assorted aromatic vegetables, herbs, and spices. This step imbues the meat with a delightful bouquet of flavors that will captivate your senses.

As you serve this glorious masterpiece, you have the option to add pan juices—reduced, flavorful liquids that intensify the overall experience. The result is a magnificent ham that will impress even the most discerning palates and become a cherished addition to your culinary repertoire.

MAKES: 15 or more servings

TIME: 36 hours, largely unattended

INGREDIENTS:

• One 12- to 15-pound Virginia or other country ham
• 6 cups assorted chopped aromatic vegetables and herbs or scraps—onions, carrots, parsnips, celery, and parsley, for example
• 1 tablespoon black peppercorns
• Several allspice berries
• 2 tablespoons cider or other vinegar
• 4 cloves, plus additional (optional) cloves for scoring ham
• 1 cup orange marmalade or apricot or peach preserves
• 1 tablespoon Dijon mustard, or more to taste
• 2 cups or more dry apple cider or white wine (optional)

INSTRUCTIONS:

1. If the ham is too large for your pot, saw off the shank and save it for a delightful soup. Scrub the ham under running water with a brush, then soak it in cold water for 24 hours, changing the water occasionally.
2. In a large pot, combine the ham, aromatic vegetables, peppercorns, allspice, vinegar, and cloves. Cover everything with fresh water, bring to a boil, and simmer for 2 hours. Allow the ham to cool in the liquid for an additional 2 hours.
3. Drain the ham, discard the cooking liquid, and then remove the skin. Score the fatty layer in a diamond pattern, and if desired, insert cloves into each diamond.
4. One hour before serving, preheat the oven to 400°F. Place the ham on a rack in a roasting pan. In a small saucepan, gently heat the marmalade or preserves until slightly thin. Stir in Dijon mustard and spread this mixture generously over the ham.
5. Roast the ham until the outer layer turns crisp and golden-brown, approximately 30 minutes. To add pan juices, pour 1/2 cup of cider or wine into the bottom of the roasting pan at the start of roasting and replenish whenever needed.
6. Once fully cooked, transfer the glazed and roasted ham to a platter. If desired, create pan juices by reducing the liquid in the roasting pan until thickened.
7. Carve the ham and serve it with the optional pan juices and Dijon mustard for an exquisite dining experience.

Embrace this culinary adventure and embark on a journey to create a Glazed and Roasted Ham that will be remembered and cherished for years to come. Your effort and patience will be rewarded with a remarkable dish that shines at any festive occasion or special gathering. Let the flavors and aromas of this magnificent ham captivate your guests and create unforgettable moments around the table.