Holiday Ham, Three Ways

Name: Holiday Ham, Three Ways
Prep time: 20 min
Ingredients: One 12-14-pound cured and smoked bone-in ham, preferably with a layer of fat; 1 1/2 cups peach preserves; 1 cup Dijon mustard (preferably country Dijon); 1/2 cup cider vinegar; 1 tablespoon fresh thyme leaves; 4 medium shallots, finely chopped (about 1 1/3 cups); 1 1/2 cups hot pepper jelly; 3/4 cup orange juice; 3 tablespoons finely grated garlic; 3 tablespoons finely grated ginger; 3 tablespoons whole allspice, crushed; 1 tablespoon cayenne pepper; 1 cup pure maple syrup; 1/4 cup smoked paprika; 2 tablespoons ground cinnamon; 2 tablespoons ground cumin; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons coarsely ground black pepper; Biscuits or soft dinner rolls; Spicy Honey Mustard; Pickles; roasting pan with rack

Holiday Ham, Three Ways was pinched from <a href="http://www.epicurious.com/recipes/food/views/holiday-ham-three-ways-56389345" target="_blank">www.epicurious.com.</a>

"Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can easily halve this recipe for a smaller ham. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can..."); }); }..."

INGREDIENTS

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One 12-14-pound cured and smoked bone-in ham, preferably with a layer of fat

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1 1/2 cups peach preserves

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1 cup Dijon mustard (preferably country Dijon)

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1/2 cup cider vinegar

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1 tablespoon fresh thyme leaves

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4 medium shallots, finely chopped (about 1 1/3 cups)

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1 1/2 cups hot pepper jelly

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3/4 cup orange juice

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3 tablespoons finely grated garlic

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3 tablespoons finely grated ginger

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3 tablespoons whole allspice, crushed

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1 tablespoon cayenne pepper

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1 cup pure maple syrup

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1/4 cup smoked paprika

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2 tablespoons ground cinnamon

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2 tablespoons ground cumin

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2 tablespoons garlic powder

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2 tablespoons onion powder

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2 tablespoons coarsely ground black pepper

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Biscuits or soft dinner rolls

•

Spicy Honey Mustard

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Pickles

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roasting pan with rack

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