The holiday ham. It's the flavor of autumn and winter. Here in the South, it's a must-do from Thanksgiving to Christmas...even into the New Year. In South Louisiana, it's not unusual for family gatherings to have more than one entree. That ham can sit right next to a pork roast or deep-fried turkey on the family buffet.
Whether you're an accomplished in the kitchen or bringing your first contribution to the holiday dinner, this recipe from Emeril Lagasse is a winner! It starts with a smoked ham, combines a few pantry ingredients, and requires you only to baste, baste, baste. And leftovers, if any, are wonderful in a slow-cooked pot of beans or greens.
1 (9 to 10-pound) bone-in smoked ham
20 whole cloves
1 cup Steen's cane syrup
1/2 tsp ground cloves
1/2 cup Emeril's Dijon mustard
1 cup dry white wine
Salt and pepper
Preheat oven to 325 degrees F and lower oven shelf to the bottom level. Using a sharp knife, cut several slits into the top pf the ham. Stick the cloves in the slits. Place ham on a rack in a shallow roasting pan and place in the oven. In a small bowl, prepare a glaze by combining syrup, ground clove, mustard, wine, salt and pepper. Over the next two hours, baste the ham with the glaze using a pastry brush or bulb. Tent the ham with foil if needed to prevent over-browning. Remove from oven, allow the ham to rest 5 minutes, then slice and serve. Yields 16-20 servings.
