Are you referring to BContessa's Virginia Baked Ham? It calls for a "country ham"; what is a "country" ham, anyway?
Originally Posted by ChristineB
I agree with the mixed reviews on Honeybaked. I have had good luck buying any grocery-store spiral-sliced ham and making this recipe:
* Exported from MasterCook *
Blackberry-Mustard Glazed Ham
Recipe By :Excellent and easy.
Serving Size : 20
Categories : Entertaining Fast or Easy Family Meal
Main Dish Make Ahead/SOME last-min prep
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds smoked, bone-in, fully cooked ham half -- with 33% less sodium if possible (I always buy spiral-cut--it's easier to serve, and the glaze penetrates the ham better.)
1/2 cup apple juice
13 ounces seedless blackberry preserves -- being sure not to get the seeds-in type (any store brand is fine; you don't need the expensive kind)
7 1/3 ounces whole-grain Dijon mustard -- such as Grey Poupon Country Dijon
Fresh blackberries, oregano, and/or
flat-leaf parsley for optional garnish on
SEVERAL STEPS CAN BE DONE AHEAD OF TIME. Trim fat and rind from ham.
Unless ham is spiral-cut, score outside of ham in a diamond pattern. Place
ham into any type of dish; cover with plastic wrap and refrigerate. Pull
out a ham-serving platter and a small gravy boat or bowl.
Line a broiler pan with foil for easy cleanup (you really need this step,
as the glaze will cook onto the pan). Spray the top of the broiler-pan
tray with cooking spray, and then cover it with foil also; slit the foil
where the broiler pan has slits. Adjust oven rack and place pan into oven
until it's needed.
Combine juice, preserves, and mustard in two medium bowls, stirring until
well combined: place half of each ingredient into each bowl. (This is much
easier than halving the mixture later). Cover and refrigerate.
ABOUT 2 1/2 HOURS BEFORE DINNER, or a little longer: take ham from
refrigerator and let it sit out for 30-45 minutes. This step is optional,
as the ham's fully cooked already anyway; you're just getting the chill
ABOUT 2 HOURS BEFORE DINNER, preheat oven to 350°. Transfer ham to
prepared broiler pan. Pull one container of preserves mixture from fridge;
baste ham with mixture.
Bake ham at 350° for 1 1/2 hours. (Original recipe says to bake it until a
thermometer registers 140°, and yet it says to buy a precooked ham--just
stick the ham in the oven & don't worry about it. Another good reason to
buy precooked.) Every 20 minutes, baste ham with preserves mixture. You
should use up all the mixture by the time the ham's done.
ABOUT 15-20 MINUTES BEFORE DINNER, transfer unused half of the preserves
mixture into a wide-mouthed saucepan. Cook
about 15 minutes until mixture is reduced to about a cup (depending on
serving size of original recipe; one cup is based on ratios for 5-pound
ham--just let it get reduced somewhat; it'll be fine).
As sauce is cooking, remove ham from oven. Place ham on a platter; cover
and let stand 15 minutes before slicing.
Serve sauce with ham, on the side (children don't seem to like the sauce's
berry-Dijon flavor, but adults love it).
"Easy entertaining; much can be done ahead of time."
"Cooking Light Annual Recipes 2006"
Start to Finish Time:
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 264 Calories; 15g Fat (52.1%
calories from fat); 18g Protein; 13g Carbohydrate; trace Dietary Fiber;
62mg Cholesterol; 195mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Fruit; 1
1/2 Fat; 1 Other Carbohydrates.
Serving Ideas : I like oval Fiestaware for serving the ham; just choose a pretty color that contrasts with the meat.
This classic recipe will be well received at all of your holiday gatherings; try it with any flavor of fruit preserves you enjoy.
Wine notes from Cooking Light: Smoked ham is a wine challenge--the dominance of the smoke usually ends up making wine taste like water. But one part of the world has a lot of experience pairing ham and pork with wine, and that's the Alsace region of France. With a ham dish as complex as this one, opt for one of the most dramatic wines from Alsace: a dry muscat. Domaine Weinbach's Muscat Réserve 2003 ($38) is one of the best and dramatic enough to match this ham. Its exuberant fruity flavors must be experienced to be believed.
NOTES : So that you don't have to worry about food safety, buy a
"ready to eat" (fully cooked) ham, not a "ready to cook"
(partially cooked) ham.
The recipe calls for a 33%-less-sodium ham, but I can't
find it at the grocery store. Buy one if possible.
Nutritional information reflects the standard-sodium ham
(as closely as possible; see Nutritional Links).
A spiral-cut ham makes serving very easy, and I recommend
it. Omit the diagonal scoring if your ham is spiral-cut.
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan