Baked with a honey-mustard based glaze, this ham is moist, easy to make, and gluten free. Everyone will be coming back for more.
Goes great with Mary’s Baked Beans, Spring Spinach Salad, and gf and me’s Best Au Gratin Scalloped Potatoes – all gluten free. Cap off your dinner with gf and me’s cappuccino cheesecake. If you have any leftovers, try making Dolores’s Split Pea and Ham soup!
What you’ll need
1 gluten free ham
TIP: We use an Olympic brand fully cooked ham from Costco, but most hams are gluten free. It’s usually the glazes that you have to be careful of. Ask your butcher if you are concerned.
1 cup water or ginger ale
¼ cup honey
1 ½ tablespoons yellow mustard
¼ teaspoon ginger
¼ teaspoon all spice
Fresh ground pepper to taste
Maraschino cherries and pineapple rings (optional)
What you’ll do
Preheat oven to 325 degrees.
Place ham in roaster face down with fat-covered side up. Cross hatch the fat with a sharp knife, trying not to puncture the meat. This will help the glaze reach down to the meat—and it just looks nice!
Pour water or ginger ale into the roaster.
TIP: If you are planning on making pea soup, use water. The ginger ale will make the soup oddly sweet!
In small bowl, mix together honey, mustard, ginger, all spice, and pepper. Using a pastry brush, lightly cover the ham with some (about 1/3 depending on the size of the ham ) of the glaze.
Place in oven with lid on and bake for 15 – 20 minutes per pound.
TIP: A more accurate and safer way to tell if your ham is done is to use a meat thermometer. If your ham is labeled “fully cooked” bring it up to an internal temperature of 135 degrees. If it is not fully cooked, bring it up to 160 degrees.
Baste with glaze every 30 minutes until ham is cooked or you run out of glaze. Once they open up, make sure you get the glaze down into the cross hatches you made on the ham’s surface.
To make your ham holiday ready, apply maraschino cherries and pineapple rings to it with toothpicks about one hour before you take the ham out of the oven. This fruit decoration looks great and will pick up the salt from the ham and the sweetness of the glaze and taste incredible.
When done, remove to cutting board and tent with foil for at least five minutes. This will allow some of the juice to soak back into the meat and make your ham even moister.
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