My Easter Ham Cook
In the beginning I was gonna glaze one half of it, then changed my mind. So I went with a Neked Version.
Here we go with that 10# boneless beauty.
Cut er in half
Removed the netting. I like floss, but not on my sammie.
Into the FEC, cut side down, humming along at 180.
I pulled it at 145 (per directions) and pulled the foil up around it to cool. About 5 hours later.
I sliced it about 2 hours after pulling. 3/4 of it into thin sandwich slices and 1/4 into 1/4” ham steak slices. Sorry, no final pics, it was 2 a.m., and I wanted to see the inside of my eyelids.
Gonna be some good ham & smoked cheese sammies later. Thinking of using a Chipotle Mayo Dressing on em. Any suggestions?
Here is the glaze that I was gonna use.
Mandarin and Brown Sugar Glazed Ham
1 small can of Mandarin oranges, crushed, juice reserved
1 cup of brown sugar
2 teaspoons of black pepper
1 teaspoon of ginger
1 tablespoon of honey
1 teaspoon of salt
1/4 teaspoon ground Cloves
4-5 pounds of precooked ham
Combine all glaze ingredients in a medium size bowl and stir until well
combined. Cut ham in half, width wise, and place in a roasting pan.
Slowly pour over ham spreading evenly with gloves. Sprinkle with
salt and pepper. Pour in reserved juice from oranges. Bake
with no lid in a 350-degree oven until internal temperature reaches 145
degrees (about 25 minutes).
Thanks for lookin'. Happy Easter Everybody!
