Old-fashioned Cured Ham Recipe
An old-fashioned cured ham, roasted tender and juicy.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Soak the Ham
Place the bone-in ham in a large container and cover it with water. Soak the ham for 12 to 24 hours in the refrigerator to reduce the saltiness. Change the water halfway through.
- 2
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 3
Prepare the Glaze
In a bowl, mix together the brown sugar, honey, and Dijon mustard until well combined to create the glaze.
Cooking
- 4
Score the Ham
Remove the ham from the water and pat it dry. Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart.
- 5
Insert Cloves
Stud the scored surface with whole cloves, placing one clove at each intersection of the diamond pattern.
- 6
Season the Ham
Sprinkle the black pepper, garlic powder, and onion powder evenly over the ham.
- 7
Apply Glaze
Brush the prepared glaze over the surface of the ham, ensuring it gets into the scored cuts.
- 8
Roast the Ham
Place the ham in a roasting pan and pour 4 cups of water into the bottom of the pan. Cover the ham loosely with aluminum foil and roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 140°F (60°C).
- 9
Caramelize the Glaze
During the last 30 minutes of roasting, remove the foil and baste the ham with the remaining glaze every 10 minutes to create a caramelized crust.
- 10
Rest and Serve
Once fully cooked, remove the ham from the oven and let it rest for at least 20 minutes before slicing. Serve warm.