If you are planning a holiday dinner that includes a baked ham, it might be a good idea to have a test run a few weeks early. While full sized hams are expensive, smoked bone-in pork shoulders are not and are big enough to try out your skills and any new recipe ideas.
Hams are generally fully cooked, so you need only heat them in the oven until they reach, ay, 120º F. We scored the fat on our ham and inserted cloves in the intersections in the scoring and then roast the ham at 350º F until it reached 120º according to a cheap temperature probe attached to a little time and temperature gadget we got for $20 or so.
Meanwhile, we made up this delicious sweet mustard sauce to spoon over the ham:
Sweet mustard sauce
- 1 cup sugar
- 1 Tb flour
- 2 Tb dry mustard
- 1 cup milk
- 1 egg
- 1/2 cup vinegar
- Mix the flour, sugar and mustard.
- Add the egg to the milk and beat until mixed in.
- Add the vinegar
- Place the milk mixture in a pan and stir in the flour, sugar and mustard
- Heat with stirring until the mixture thickens.
Serve over the ham
For completeness, we also made
- 2 potatoes
- 1/4 cup Cheddar cheese, diced
- Put a potato spike in each potato and bake at 375 F until softened.
- Remove the spikes and cut each potato in half lengthwise.
- Scoop out the potato flesh and beat in an electric mixer, adding 2-3 Tb of butter along with salt and pepper.
- Spray a small baking pan or dish with non-stick spray and place the potato skins in the pan.
- Spoon in the beaten potatoes
- Top with the cheddar cheese and cook under the broiler for 3-5 minutes, until the cheese melts.
We’ve given up on steaming broccoli: it’s too easy to overcook it. We just throw the florets in boiling water and test them with a fork. It takes about 2-3 minutes to get them to a nice al dente stage.
To really decorate your plate, add a couple of grilled pineapple rings. Our colleague Kim Churchill has suggested marinating them in bourbon and the grilling them briefly. Sounds delicious.