Sweet Honey Mustard Glazed Baked Ham

Ham ham ham! That's basically what Hubby said (okay maybe not with that sort of excitement) when I asked what he wanted for his birthday. The guy loves ham. I'm not sure why. Sure it's juicy, tender and is a big honk of meat but it's ham. It almost always feels like I'm just having the ham from my sandwiches but thicker and warm. Okay, fine it's pretty glorious. Lol.

Don't mind the burnt fat on the top picture. I actually just sliced all of it off. It was only fat anyway. Only. All the important parts were moist and juicy. Yum. I'm so making this for Thanksgiving this year.


Sweet Honey Mustard Glazed Baked Ham
(serves 8-10)

Ingredients:

• 1 smoked pork picnic shoulder (approximately 7-9 lbs), rinsed and patted dry
• 1/2 cup packed brown sugar
• 1 Tbsp honey
• 1 Tbsp dijon mustard

Directions:

1. Preheat oven to 325F.
2. Line a 9" x 13" pan with aluminum foil. Set aside.
3. Using your fingers, separate the tough skin from the fat of the picnic shoulder. Remove the skin and discard. Place picnic shoulder on the pan with the fat side up. 
4. Using a sharp knife, make a crosshatch pattern on the fat. Try not to cut into the meat.
5. In a small bowl, combine brown sugar, honey and mustard to form a paste. Using your hands, smear it all over the top side of the picnic shoulder, making sure to get into the crevices.
6. Cover the picnic shoulder using aluminum foil, making sure to seal the pan well.
7. Roast for 20 minutes per pound, or until internal temperature registers 140F. Uncover and roast for another 10-15 minutes until everything is nicely caramelized.
8. Let the ham rest for at least 15 minutes before slicing.
9. Serve with mashed/scalloped potatoes and veggies.

I'm bad. Because we like meat just barely cooked, I will take it out once it hits 135F and then let it cook in the oven to get to 140F uncovered. That's why sometimes it'll turn out all burnt on top. Mind you, you can always loosely cover the top with foil if that happens. I just forgot. Whoops...absentminded much, eh? =\


August 17, 2014 Update: Updated the picture to a much prettier one. I didn't even need to uncover it this time! But forgetful me mixed up the measurements too so I ended up with 1/2 cup of brown sugar with 2 tablespoons each of honey and mustard. Lol. :D