How To Make Home-Cured Holiday Ham
It’s always the season for merry making and nothing gets merrier than a full stomach. These Christmas recipes will do the trick for happy smiles and bellies. Nobody goes on diet and no tummy goes hungry during Christmas!
Serves:
Ingredients
- 1 boneless ham (about 4 lbs)
- 1 cup brown sugar
- 1/2 cup kosher salt
- 1/4 cup black peppercorns
- 2 tablespoons whole cloves
- 2 tablespoons ground cinnamon
- 1 tablespoon ground nutmeg
- 1 teaspoon ground allspice
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
Instructions
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Rinse the ham under cold water and pat dry with paper towels.
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In a large container, mix together the brown sugar, kosher salt, black peppercorns, cloves, cinnamon, nutmeg, and allspice.
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Rub the mixture all over the ham, pressing it into the meat. Make sure to coat all sides.
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Place the ham in a large resealable bag or wrap it tightly with plastic wrap. Refrigerate for at least 24 hours, or up to 3 days.
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Preheat your oven to 325°F (165°C). Remove the ham from the refrigerator and let it come to room temperature for about 30 minutes.
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In a small bowl, whisk together the Dijon mustard and maple syrup.
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Brush the mustard-syrup mixture all over the ham.
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Place the ham on a rack in a roasting pan, with the fat side up. Add about 1 inch of water to the bottom of the pan.
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Cover the ham loosely with aluminum foil and roast for 2 hours, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
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Remove the ham from the oven and let it rest, covered with foil, for at least 15 minutes before slicing.
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Serve the home-cured holiday ham warm as the main course for your holiday feast.
Nutrition
- Calories : 440kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 116mg
- Sodium : 4706mg
- Total Carbohydrates : 44g
- Dietary Fiber : 1g
- Sugar : 38g
- Protein : 33g
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