||Baked Ham with Mustard & Honey Glaze
The hams readily available on Guam are usually fully cooked and require only that they be warmed through to an internal temperature of 140F. You may also find partially cooked ham and that needs to be baked to an internal temperature of 155F to 160F. Directions for both types of ham follow. Ham can be served warm or at room temperature once it has been adequately cooked. This makes it ideal for a make-ahead main dish.
1 7 to 15 lb ham
1/2 cup packed light brown sugar (no lumps)
1/4 cup yellow mustard (use a country style or Dijon mustard for variation)
2 Tbs honey
whole cloves for studding (optional)
Preheat oven to 325F. Place ham in a shallow roasting pan. Mix glaze in a small bowl until it has a smooth consistency and set aside for use later. The glaze recipe can easily be doubled for larger hams. The above amount will be adequate for a 10 lb ham.
Bake fully cooked hams until an meat thermometer reads 140F when inserted into the thickest part of the ham. Allow approximately 10 - 12 minutes baking time per pound of ham to achieve the desired temperature.
Bake partially cooked hams for approximately 20 minutes per pound of ham. The thermometer should read 155F to 160F when inserted into the thickest part of the ham.
For both fully cooked and partially cooked hams, remove from oven 45 minutes before they will be done. Using a sharp knife, score the top of the ham into a diamond pattern, cutting just beneath the skin (approximately 1/16th of an inch), insert a whole clove into each diamond (optional), then brush the ham with the glaze. Return the ham to the oven and finish baking. When it is done, remove to a cutting board or platter, tent with foil and let stand for 10 - 15 minutes before carving.
Yield: Smaller hams of 7 to 10 lbs will feed 10 - 12 adults, larger hams of 12 to 15 lbs will feed up to 20 adults.