Last part of the pig share was a tiny, two pound ham I had sitting in the freezer. I have never cooked a ham before in my life, so I reached out to some fellow cooks for aid. Emmett’s Dad gave me some good temperature advice, while Yinzerella hooked me up with the fantastic glaze recommendation. Apparently, you shellac the hell out of the roast repeatedly with a glaze of marmalade and dijon, while continuously basting it in …. gingered ale! Who would have thunk it?! It ended up almost braised, with a crispy, delicious outer layer and some succulent ham insides. Recipe to follow.
- One cup Dijon Mustard
- One and a half cups Orange Marmalade
- 3 cups Ginger Ale
- 2 lb ham (you can go bigger, just working with what I had
- Preheat oven to 425 degrees
- Mix the marmalade and dijon in a small sauce pot. Bring to a simmer for 5 minutes. Let cool off.
- Place a large amount of foil width-wise over a baking sheet. The foil should have enough on the sides to be able to fold over the top of the ham, and will operate to keep it sticking to the bottom of the baking pan.
- Score the fat of the ham, then place meat-side down on the foil in the baking sheet.
- Slather with glaze.
- Splash with some ginger ale.
- Place in the oven, uncovered, for 20 minutes. This should create a brown crust on the outside.
- Take out of the oven. Turn the oven down to 300 degrees.
- Ginger ale, then glaze. This time fold the foil over the top of the ham.
- Return to oven for 25 minutes.
- Lather, rinse, repeat with the glaze and ginger ale until the ham reaches an internal temperature of 160 degrees. My two-pounder took about 2 hours total, but your mileage may vary.
I served mine with roasted green beans, tossed in olive oil and chopped garlic, roasted at 425 for 20 minutes, then finished with a splash of fig balsamic and a smattering of parm. Because, you know … ham and green beans!
Easy to make, just took some time. If you try it out, please let me know how it goes.
Suggestions for glaze include cherry jam or honey. And of course, people do love adding cloves.