Monte's Ham
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 115-pound smoked ham, on the bone
- 1½cups orange marmalade
- 1cup Dijon mustard
- 1½cups firmly packed brown sugar
- 1rounded tablespoon whole cloves
Nutritional analysis per serving (30 servings)
363 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 41 grams protein; 2145 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat, and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about ½ inch deep and 1 inch apart.
- Step 2
Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, and increase heat to 350 degrees.
- Step 3
For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze, and return to the oven. Reserve some of the glaze.
- Step 4
Cook ham 1½ hours more, brushing with glaze at least three times. Transfer ham to a cutting board or platter, and allow it to rest for about 30 minutes. Carve and serve warm or at room temperature.
Private Notes
Comments
How long did you cook the 9 lb ham?
I've been making this recipe since it was first published. Since I never buy a 15# ham, I do the 300F step for 8 minutes/lb and the 350F step for 6 minutes/lb and reduce the amount of glaze proportionately. Comes out beautifully.
Hi Jane, I started making Monte's ham based on that NYT article, where it said to buy the cheapest ham. We loved the results, and made it that way for about a dozen years, to great acclaim. We switched to a spiral ham a few years ago. While definitely easier than slicing a whole ham, the spiral ham causes you to lose out on the best part: the "nubbins," which are the little squares of goodness formed by the scoring. I am going back to whole ham this year, and am thrilled. Happy Holidays!
I cooked this for Easter exactly as described although the ham was already scored by the butcher. I used my homemade Seville orange marmalade. The twelve at the table loved it and there is plenty left over. We served the remaining glaze as gravy.
Easy and proclaimed the best ham ever at Christmas dinner even though the ham was was among the cheapest at the chain grocery store. We're saying farewell to spiral hams.
As the gatherings get smaller, we've gone to half hams (either butt or shank portions) and sometimes even spiral sliced. The secret is repetitive glazing. Save the bones and bits for soup and ham salad. So easy, so good. Try it, you'll like it!
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