Today most hams, with or without bone, are precooked that you only need to heat through and the goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135 degrees F. Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished. This of course is faster, but trust me on this, not better.
For the very best flavour, try to find a country ham with the bone in and the rind on. Check with your supplier about soaking the ham – the length of time needed depends on the quantity of salt used in curing the ham. The following recipe is for roasting a country ham. You may have to specially order it from an independent butcher shop; country hams are no longer sold at supermarkets in B.C.

14 - 18 lb smoked ham, bone in, rind on
1 cup apple cider
1/4 cup yellow mustard seeds
2 Tbsp cardamoms
1 Tbsp fennel seeds
2 tsp ground cinnamon
1 Tbsp ground ginger
3/4 cup mustard
3 Tbsp cloves
3/4 cup dark-brown sugar
1 cup + 2Tbsp light-brown sugar,
3 Tbsp light corn syrup
2 Tbsp molasses

• Rinse the ham and pat it dry.
• Let stand at room temperature for 2 hours.
• Place oven rack on the lowest level.
• Line the roasting pan with foil.
• Put a roasting rack in the pan.
• Place in ham, with the thicker rind on top.

• Pour 1/2 cup apple cider on ham.
• Bake at 250F for 2 hours, until thermometer reads 140F.

• Meanwhile, place cardamom, mustard seeds and fennel in a skillet on medium-low heat.
• Toast seeds for 3-4 minutes, shaking pan, until aromatic.
• Grind until cardamom breaks up.

• Place the spice mixture in a bowl.
• Add the cinnamon, ginger, mustard, 2 Tbsp light brown sugar, 2 Tbsp dark-brown sugar, corn syrup, molasses, and remaining 1/2 cup apple cider.
• Combine, and set aside.
• Remove ham from oven.
• Cool for 30 minutes.
• Trim away hard rind. Trim fat to a 1/4 inch layer. (Need not be even).
• Place ham bottom side down.
• Score fat on top, in diamond pattern.
• Insert a clove into the intersections.
• Rub the spice glaze all over the ham.
• Combine the remaining light-brown sugar and 1/2 cup plus 2 Tbsp dark-brown sugar.
• Gently pack sugar mixture all over scored fat.
• Return ham to the oven and bake for 20 minutes.
• As sugar begins to crystallize; baste hard sugar spots with remaining glaze.
• Bake 40 minutes longer, and baste; do NOT baste with pan juice.
• Ham should be dark brown, crusty.
• Rest ham for 30 minutes before carving.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!