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Category: Ham
Prep Time: Cook Time: Total Time:
12 to 14-pound smoked, ready-to-eat Ham
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 cup strong black brewed coffee
1 cup breadcrumbs
Place ham in a very large pot and fill with water until it covers ham. Cook over high heat on top of stove until water begins to boil. Reduce heat to low, and let ham poach for 1 1/2 hours. While the ham is cooking, prepare the glaze: Combine the brown sugar, vinegar, mustard, and black coffee in a bowl, and stir with a fork until the sugar is dissolved. Add the breadcrumbs and blend. (The glaze will become pasty.)
Preheat oven to 400 degrees. Remove the ham from the pot of water and place in a large baking pan. Carve away the excess fat, and some of the rind. Spread the glaze evenly over the ham. Reduce the oven heat to 375 degrees and bake the ham for 20 to 30 minutes, or until the crust is hot and dark brown. Allow the ham to cool for at least 15 minutes before carving.
Serves 20
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BAKED HAM WITH COFFEE AND BROWN SUGAR GLAZE
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Category: Ham
Prep Time: Cook Time: Total Time:
12 to 14-pound smoked, ready-to-eat Ham
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 cup strong black brewed coffee
1 cup breadcrumbs
Place ham in a very large pot and fill with water until it covers ham. Cook over high heat on top of stove until water begins to boil. Reduce heat to low, and let ham poach for 1 1/2 hours. While the ham is cooking, prepare the glaze: Combine the brown sugar, vinegar, mustard, and black coffee in a bowl, and stir with a fork until the sugar is dissolved. Add the breadcrumbs and blend. (The glaze will become pasty.)
Preheat oven to 400 degrees. Remove the ham from the pot of water and place in a large baking pan. Carve away the excess fat, and some of the rind. Spread the glaze evenly over the ham. Reduce the oven heat to 375 degrees and bake the ham for 20 to 30 minutes, or until the crust is hot and dark brown. Allow the ham to cool for at least 15 minutes before carving.
Serves 20
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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