Most of you probably have already made this, but I *finally* made Monte's Ham. It only took...

M

michael-in-phoenix

Well-known member
...two decades of having it in my queue.

It is a good, basic, simple, sweet, citrus-y, dijon glaze.

Even with the sweetness, it got thumbs up from the family. I do really like the orange taste with the bite of the dijon. The cloves give a hit of spice, here and there.

Excellent the next day, too!

Michael

From Saveur:

Monte's Ham

March 18, 2002

"People are constantly asking me about my ham," says author Monte Mathews, "and they are always astonished when I tell them what it is." Ann Mathews, his sister, held out for years, content with buying honey-baked hams (in Atlanta) and driving them home (to Waterloo, Ontario). Now, however, she makes her own, Monte's way.

serves ABOUT 30

Ingredients

15 lb. smoked ham on the bone

1 1/2 cups orange marmalade

1 cup dijon mustard

1 1/2 cups firmly packed brown sugar

1 tbsp. whole cloves

Instructions

Preheat oven to 300°. Trim tough outer skin and excess fat from ham. Place ham, meat side down, in a large roasting pan and score, making crosshatch incisions with a sharp knife. Roast for 2 hours.

Remove ham from oven and increase heat to 350°. For glaze, combine orange marmalade, mustard, and brown sugar in a medium bowl. Stud ham with whole cloves (stick one clove at the intersection of each crosshatch), then brush with glaze and return to oven.

Cook ham another 1 1/2 hours, brushing with glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature.

http://www.saveur.com/article/Recipes/Montes-Ham

 
Michael, there is a hypertext error in the body section regarding time. I think

it's 1 1/2 hours but it could be a DaVinci code for all I know.

 
Oh my, I also have this, I think it was from Gail's early on. Questions! One reason I've never

made it was I would use a half ham, which isn't really a half as center slices are removed, and was unsure if it would dry out. Also, is it too flavored to use leftovers for other uses. Could you please tell what size ham you used? Was it still moist after all that baking or is it so good it doesn't matter? Any details would be appreciated as I've looked at the recipe in my files so often and been afraid to attempt it. I assume your ham wasn't sliced, so hard to find one here that isn't.

 
My ham was a cheapo off-brand that I picked up after Easter. It had been frozen since April.

It weighed 11.5 lbs, and was a hickory smoked butt portion.

It is definitely sweet. I usually don't buy honey cured hams for the very reason you cite. Too sweet to make good pea soup or ham mac 'n cheese, etc.

The sandwiches and the ham and eggs were fine. I have some pea soup on the stove right now. I added a few tablespoons of red wine vinegar to counteract the sweetness. I'll let you know how I come out on it.

The recipe calls for a 15 pounder, so I cut back on the initial baking time, reducing it to 1 hour, 15 minutes, instead of 2 hours. I did cook it for another hour and a half, glazing every 30 minutes. I upped the temp to 425 degrees for about 8 minutes at the end, just to brown the glaze a bit more.

It wasn't dry. The crust was browned and crunchy, but the juices flowed when I allowed it to rest for 30 minutes (tented with foil), before the initial slicing. Family thought it was good enough for "company".

Michael

 
The soup was really good. I avoided adding the ham chunks with outer rind and used...

...the ham from the inner portions, just to avoid the sweetness.

Not too much different than using a honey-cured ham.

Michael

 
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