Ham and String Beans

The other day at work, someone brought home-baked ham from lunch, which of course only made me crave it, so as soon as I clocked out for the day, I went to the store on a quest. A quest for ham! Well, the first store did not have what I wanted, and the second store did not either. As it was getting later though, I settled on a mostly unflavored precooked spiral-sliced hunk of ham, since that’s all the store carried. Honestly, I was too hungry to make dinner from scratch and bake the ham for several hours. I made sure to check the ingredients on the ham label first to make sure the meat did not contain any allergens or gross chemicals.

Once it was out of the packaging, I studded it with all of my whole cloves at about one-inch intervals. As per the directions, I placed the ham on a foil-lined baking sheet and then covered the ham tightly with more foil. I baked the ham at 350 degrees F for about an hour, which was about 8 minutes per pound.

During the last few minutes of the baking time, I prepared the glaze. To reduce the sugar, I opted to only use half of the sugary spiced glaze mixture, stirring it into 3 tablespoons of water in a sauce pan on low heat until the sugar crystals fully dissolved. I simmered the glaze on low for about two minutes and then brought the glaze up to a boil over medium heat, stirring frequently.

While the glaze was still hot, I removed the ham from the oven and increased the temperature to 400 degrees F. I carefully spooned the glaze onto the ham, making sure to glaze all whole cut of meat. I set the foil covering aside for post-dinner ham storage, as it was no longer needed for roasting. Once the oven reached the desired temperature, I popped the meat back in the oven to roast for another hour, when the center of the roast reached 120 degrees F. (Remember the ham was precooked, so I was just reheating it and allowing the flavors to meld.) It was nice that the ham was spiral-sliced, so all I had to do was cut the meat in sections from around the bone.

Glazed Clove-Studded Baked Ham

I was so relieved that preparing the ham was so easy. Although I wish I cooked the ham and made the glaze from scratch, this was a nice alternative. I am very glad that there was plenty of leftovers for my husband and I to incorporate into later dishes, such as soup, salad and sandwiches. Most importantly, it was rather healthy and delicious.

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