Many people prefer to serve ham instead of lamb for Easter dinner. Ham can be smoky and salty, but it can also be sweet when cooked with a glaze. This recipe for Brandied Baked Ham with Mustard Butter from Denise Gee's "Southern Appetizers: 60 Delectables for Gracious Get-Togethers" pairs the fruity overtones of brandy with the tang of mustard.
Brandied Baked Ham with Mustard Butter (Serves 16 to 20)
Brandied Baked Ham
1 1/2 cups packed dark brown sugar
1/4 cup brandy
2 tablespoons grainy mustard
1 5-pound bone-in half ham, fully cooked
1 1/2 teaspoons whole cloves
Mustard Butter
2 cups butter, softened
1/4 cup grated sweet onion
1/4 cup Dijon or Creole mustard
Directions:
1. To make the glaze, stir to combine the brown sugar, brandy, and mustard in a small saucepan. Bring the mixture to a boil over medium-high heat and, stirring constantly, cook until the glaze is thick and syrupy, about 3 minutes. (Watch carefully, holding a tight-fitting lid; if the brandy ignites, quickly cover the saucepan to tamp out the flame before removing the lid.) Store in an airtight container in the refrigerator for up to two days. Reheat just before serving.
2. Preheat the oven to 325 degrees Fahrenheit. Line a shallow roasting pan with heavy-duty aluminum foil and place a wire rack on top.
3. Score the fat on top of the ham by making diagonal cuts in a diamond pattern. Insert the cloves into the intersections of each diamond. Place the ham on the rack in the prepared pan. Insert a meat thermometer, making sure it does not touch the bone.
4. Bake the ham for about 1 hour or until the meat thermometer registers 125 degrees.
5. Remove the ham, and brush on the brandy glaze. Return the ham to the oven and cook for 20 to 30 minutes more or until the meat thermometer registers 135 degrees. Let it stand for 15 minutes. The meat temperature should rise to 140 degrees.
6. To make the mustard butter, stir to combine the butter, sweet onion, and mustard in a medium bowl. Scrape the mixture into a serving bowl.
7. Cut the ham into thin slices and arrange them on a platter. Serve accompanied with the bowl of mustard butter.
Tip: Slices of the ham can also be placed between buttermilk biscuits for a brunch or lunchtime treat.
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