Terrific glaze. It also makes a wonderful sauce. It is just the right amount of sweet and savory. Gets raves every time I serve it.
Monte's Ham
Photo: André Baranowski
SERVES ABOUT 30
"People are constantly asking me about my ham," says author Monte Mathews, "and they are always astonished when I tell them what it is." Ann Mathews, his sister, held out for years, content with buying honey-baked hams (in Atlanta) and driving them home (to Waterloo, Ontario). Now, however, she makes her own, Monte's way.
15-lb. smoked ham on the bone
1 1/2 cups orange marmalade
1 cup dijon mustard
1 1/2 cups firmly packed brown sugar
1 tbsp. whole cloves
1. Preheat oven to 300°. Trim tough outer skin and excess fat from ham. Place ham, meat side down, in a large roasting pan and score, making crosshatch incisions with a sharp knife. Roast for 2 hours.
2. Remove ham from oven and increase heat to 350°. For glaze, combine orange marmalade, mustard, and brown sugar in a medium bowl. Stud ham with whole cloves (stick one clove at the intersection of each crosshatch), then brush with glaze and return to oven.
3. Cook ham another 1 1/2 hours, brushing with glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature.
Ratings & Reviews (5)
The BEST ham ever. My go-to ham recipe.
Sweet and savory. Crusty and juicy. I have been using Monte's fabulous recipe since it first appeared in 2006. I have even slow baked this, lightly covered with foil, on a gas grill following Hurricane Wilma. This is the best ham. Period.Thank you Monte!
Absolutely easy and delicious! Thanks for sharing, Monte!
I first saw this recipe in our local paper in 1995. I've been making it every year since. Spiral hams get too dried out and don't taste anywhere near as good as this, I don't care where they are from. This is one of my most treasured recipes. Also, the glaze stays on the ham, unlike others I've tried that just come off. Love it!
Monte's Ham
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