For Thanksgiving we had an amazing Apple Cider Brined Turkey with a Lemon Saged Butter Rub. For Christmas: Our Family Ham Recipe. We’ve done for some years now. Combining an old favorite with anew, making it even better! Making it our Keeper for Christmas!
About 10 lb. Ham (Bought a Pig, came with a Smoked Ham)
1/2c Light Brown Sugar
1/3c Yellow Mustard
2T Butter, softened
1T Lemon Juice (Concentrate kind)
1tsp White Vinegar
1/4tsp Mustard Powder
1/4-1/2tsp Fresh Cracked Pepper
1/8tsp Ginger Powder/Season
Optional: 2tsp Fresh Garlic, minced (I skipped this yr. Was Great!)
Pineapple Rings, drained
Smoked Ham, scored
Butter Pan, add in grate. Add:
3c Baby Carrots, halved
3-4c Fingerling Potatoes, halved or 1/3’d
Add Vegis to Pan. Add in Grate. Mix Ham Glaze. Score Ham (Slight cut lines into). Lightly brush Ham with Glaze, getting in scored areas. (I brush on Glaze 3 times during cooking).
With Toothpicks, secure Pineapple Rings around Ham (Added either at beginning, or half way through). Add to Pan. Cook according to directions (15-20minutes per pound, I believe).
Served with tTt’s Mashed Taters, Buns, Chicken Stuffing cooked in Vegi/Chicken Broth with Onions and Celery, Canned Cranberry Sauce (Great with Stuffing!), and Vegis from the Pan that the Ham was cooked. Mmm Mmmm Mmmmmmmm…
Note: A lot of people score and add Glaze last hour, I just do it at beginning. Your option.