BAKED HAM WITH GINGER MUSTARD GLAZE

This slightly sweet and zingy glaze, made with pantry ingredients, is very simple to put together, making this centrepiece roast one of the easiest ways to impress. A beet relish, cranberry sauce, onion chutney or your favourite condiment makes a nice accompaniment option, along with Braised Onions & Peas (recipe next page) and scalloped or mashed potatoes, of course. Slice up and reserve leftovers for Sheet-Pan Ham & Egg Toasties (recipe next page), and you’ll be looking forward to brunch before you’re even finished dinner. There will be enough ham for brown bag lunch sandwiches for the week too.

10 to 12 lb (4.54 to 5.44 kg) bone-in smoked ham 1/2 cup (125 mL) packed brown sugar

2 tbsp (30 mL) dry mustard

1 1/2 tsp (7 mL) ground ginger

2 tbsp (30 mL) cider vinegar

1 tbsp (15 mL) water

Freshly ground pepper

1 Preheat oven to 325°F (163°C).

2 Place ham, fat-side up, on a rack in a roasting pan. Add about 1/4 inch (5 mm) water to bottom of pan. Brush ham all over with water. Bake, uncovered, for 2 hours.

3 Meanwhile, combine sugar, mustard, ginger, vinegar and water in a small saucepan. Cook over medium heat, stirring to dissolve sugar. Bring just to a boil. Remove from heat, season with pepper to taste and set aside. If glaze gets thick upon sitting, gently rewarm over low heat until fluid.

4 Remove ham from oven. With tip of a sharp knife, score fat layer on ham in a diagonal pattern. Brush all over with about half of glaze, dabbing gently on fatty portion so you don’t remove fat layer. Return to oven and bake for about 1 hour longer, brushing with remaining glaze after 30 minutes, or until meat thermometer reads 140°F (60°C).

5 Let ham rest for 15 minutes. Carve ham into slices to serve, reserving 6 thin slices for Sheet-Pan Ham & Egg Toasties.

Serves 8 to 10 with leftovers