Old-Fashioned Ham

An “Old-Fashioned” Ham is a leg roast that has been cured, giving it that pink, salty flavour we all know of as, simply, “ham.” However, there are also “fresh” hams, which are simply pork leg roasts.

If I’m looking for a classic roast “old-fashioned” ham, I use this recipe, from the magazine Bon Appetit.


  • 1 old-fashioned ham
  • 1/2 cup unsweetened apple juice or apple cider
  • 1/4 cup whole grain Dijon mustard
  • 1/3 cup (packed) golden brown sugar
  • 1/8 cup honey


  1. Preheat oven to 325°F.
  2. Place ham in large roasting pan. Pour apple juice over ham.
  3. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan.
  4. Bake ham until thermometer inserted into center of ham registers 135°F. Remove ham from oven.
  5. Increase oven temperature to 375°F.
  6. Remove foil and parchment from ham. Drain and discard liquids from roasting pan or, may I suggest, reducing sauces on the stove top and making into a sauce for the ham!
  7. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard.
  8. Using long sharp knife, score fat in 1-inch wide, 1/4-inch-deep diamond pattern.
  9. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over.
  10. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 20 minutes.
  11. Transfer ham to serving platter; let cool at least 15 minutes.
  12. Slice ham and serve slightly warm or at room temperature.

Posted in Ham, Pork on Sunday, December 11th, 2016 at 4:19 pm.

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