Cook this: Easy maple-mustard ham for Easter dinner from Uncomplicated via nparts
Our cookbook of the week is Uncomplicated by Toronto-based chef Claire Tansey. Over the next two days, we’ll feature another recipe from the book and an interview with its author.Glazed ham – the perfect balance of sweet and salty – is an Easter table mainstay. And since the holiday conveniently coincides with maple syrup season, the sweetener of choice is pretty much a given. Here, Claire Tansey smothers a pre-cooked, bone-in ham with a classic maple-mustard combination.
“The best part about ham is it’s cooked when you buy it. You’re just heating it up so it’s totally brainless,” she says. “Then you can do something really simple where you get good buns and everybody can just make sandwiches or I would do scalloped potatoes and balsamic roasted vegetables. I’m from Quebec, so baked beans would be a common thing we would have.”1 fully cooked bone-in smoked ham , usually called a quarter hamStep 1Preheat the oven to 300°F .
Step 2Dry the ham with paper towels and place it cut side down in the prepared pan . Cover loosely with foil. Bake 55 to 60 minutes, or until a thermometer inserted as far into the ham as possible reads at least 140°F . Step 3Take off the foil, stir the mustard and maple syrup together, then smear the mixture all over the ham. Bake 15 to 20 more minutes, uncovered, until glaze firms up a bit.Tips:1. A bone-in ham is the kind of thing that you should pre-order from a good local butcher. Call a week in advance to make sure you get one. 2. To serve 16 to 25, buy a half ham . To serve 40 to 50 people, buy a whole ham . Bake about 10 minutes per pound. 3. Slice only as much as you are serving at one time .
Excerpted from Uncomplicated: Taking the Stress Out of Home Cooking by Claire Tansey. Copyright © 2018 by Claire Tansey. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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