Adapted from BetterHomesandGardens.com
Think outside the honey-baked box—you can never find enough new ways to infuse ham with extra flavor. This recipe combines the sweet and the savory with brown sugar, garlic, cumin, and smoky lapsang souchong blended on top before roasting, and adds the delectable sauce of mustard, apple cider, and maple syrup.
Prep 20 mins. Bake 325°F 1 hour 30 mins. to 2 hours 15 mins. Makes 8 to 10 servings.
Ingredients
- 3 tablespoons packed brown sugar
- 4 teaspoons minced garlic (about 8 cloves)
- 1 tablespoon ground cumin
- 1 tablespoon lapsang souchong, ground fine in a coffee mill or mortar and pestle
- 1 6-8 pound cooked ham (shank portion)
- 1/2 cup Dijon-style mustard
- 1/4 cup apple cider
- 1/4 cup pure maple syrup
- Salt
- Ground black pepper
- Roasted apple slices (optional)
- Fresh sage leaves (optional)
Method
- Preheat oven to 325 degrees.
- In a small bowl, combine brown sugar, garlic, cumin, and ground lapsang souchong tea. Score ham by making diagonal cuts in a diamond pattern. Using your fingers, rub ham evenly with the sugar mixture.
- Place ham on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into center of ham. The thermometer should not touch bone.
- Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F. If necessary to avoid overbrowning, cover ham loosely with foil during the last 30 minutes of cooking time.
- For the sauce, in a small bowl stir together mustard, cider, and maple syrup. Season to taste with salt and pepper. If desired, serve with apple slices and garnish with sage leaves. Pass sauce with ham.
