Honey Baked Ham
Why I Love This Recipe
I was searching the internet for recipes, and found this.
Ingredients You'll Need
Andie's Original Recipe for WPOPFHBH* Ham (Why Pay Outrageous Prices For Honey Baked Ham) DON'T GET THE SHANK END.
For a 12 to 15 pound ham you will NEED the following:
A deep roasting pan, dutch oven or deep baking dish just big enough for the ham to fit into with enough room to let you turn it over.
An Ice Pick! This is very important!
Maple syrup - buy a quart and use most of it.
Dry mustard, about 2 tablespoons. Optional - Whole cloves to stick in the ham, but not necessary.
Trim any skin off the ham but leave some of the fat - less than 1/4 inch thickness. Score the fat down to the meat in a diamond or tic-tac-toe pattern, your choice.
Take the ice pick and stab the ham all over, and I mean many, many stabs. Use up some of your latent aggression.
Take the dry mustard and massage it into the ham. If you must, stick whole cloves into the ham, as many as you want.
Put the ham in the pot. Pour in the maple syrup until it comes up at least 1/2 way on the ham, a little more won't hurt, it won't be going to waste.
Place the ham in a COLD oven and turn the temp control to 300 degrees F. Set timer for 30 minutes. After 30 minutes reduce heat to 250. and turn the ham over in the syrup.
Continue cooking for 3 hours for a 12 pound ham, add 30 minutes for each 2 pounds over that, turning the ham every 30 minutes. This is a long, slow method that will have remarkable results.
At the end of the baking time, remove ham from pot, allow to drain on a rack for 20 minutes, then slice. When the liquid left in the pot has cooled, strain it through a coffee filter and freeze it, you can use it two more times. After that it loses a bit of flavor or becomes too salty.
When the ham cools, you can divide it into the following: ((Or however you wish)) slices (cut the biggest parts into this) shredded (the outer part is best for this, whatever is falling apart) cubed (chop up the small and weird shaped pieces)ham bone for soup. Package everything in Ziploc bags (double bag it!) or big containers with lids, put in fridge (or freezer if you can't get to it right away) and GO TO BED! You will be tired! (I got several Ziploc gallon bags FULL of meat!)