See, my Thanksgiving ham was great, but it wasn’t what I’d expected it to be in the end. The “glaze” mixed with the liquid that cooked out of the ham, and (since it was pretty runny to begin with) ended up more like a baste. It tasted great, but it wasn’t quite what I was looking for.
So, I did it again tonight. I had some ham left over (remember I had to cut it up because it wouldn’t fit into my deep 12” Dutch oven?).
This time, I mixed the glaze to be more, well, glaze-y. More like a thick sauce or almost a paste. Another thing I did was let the ham cook a little bit to open up the slits I carved in the top. That way, when I put the glaze on, it would stay more in the meat, and not so much on the bottom of the dutch oven.
I also cooked it a bit hotter. This was primarily because it was cold out, but I think that browned and crisped the top much better.
Anyway, here it is.
Mark’s Honey Mustard Ham in the Dutch Oven
12” shallow Dutch Oven
14-15 coals above and below
- 1 ham, not so big, maybe 3 lbs or so
- Quite a few whole cloves
- 1/4 cup soy sauce
- ~ 1/3 cup mustard
- ~ 1/2 cup honey
- Liberal shakes of:
- Grated Parmesan Cheese
- Coarse ground black pepper
- Celery salt
- Chopped, dried parsley
First, fire up some coals, and let them get white and hot.
I started by putting the ham in the dutch oven and checking to see that it was below the lid. Then I sliced the diagonals across the top, and put the cloves into the slices.
Once the coals were ready, I put the ham on.
Mixing the sauce was a bit tricky. I started with the soy sauce, and kept adding mustard and honey and stirring until it was thick. I went much heavier on the honey, but I was also pretty liberal with the mustard. The amounts shown here are approximate. Then, add the spices. The parmesan also helped thicken it a little.
Since it was cold outside, it took quite a while for the oven to get warmed up and begin cooking the ham. Once the slices on the top started to open up, I poured on the sauce. Then, every twenty minutes or so, I’d open it up, scoop some sauce up and pour it back over the meat. I could see it stayed on a lot more, and it really seeped into the slices.
I’ll bet it cooked for about an hour to an hour and a half
While that was cooking, I made Creamy Potatoes and Peas, from this recipe (minus the bacon).
When it was all about 20 minutes from done, Brendon came out with a can of crescent rolls he wanted to cook, so we put another oven on the coals (actually, we stacked it on top of the ham oven), and baked those. It was a great meal. The peas and potatoes were great, but the ham was the star. Wow!