Stovetop ham keeps oven free for pies
When there are so many things that need to get in the oven for your holiday dinner, why not do most of the main dish on the stovetop?
That’s what we do with this ham — which, of course, frees up the oven for equally important things, such as pies. It also produces a more flavorful ham.
Simmering the ham in a flavorful broth allows the aromatics to steep deeper into the meat. Once it is cooked, it is briefly finished in the oven for the delicious crust you get with a roasted ham. The result is a beautiful, golden ham with a moist, flavorful interior. And extra oven space!
with Dijon-Apple Glaze
Start to finish: 2 1/2 to 3 hours
(20 minutes active)
For the ham:
1 tablespoon whole cloves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon canola or vegetable oil
2 medium yellow onions, quartered
2 cloves garlic, crushed
1 cup white wine
1 cup orange juice
1/4 cup lemon juice
2 tablespoons dried oregano
1/4 cup Worcestershire sauce
7- to 8-pound bone-in ham
For the glaze:
1/2 cup Dijon mustard
1/2 cup apple jelly
Using a mortar and pestle or a zip-close plastic bag and a meat mallet, combine and lightly crush the cloves, fennel, cumin and coriander.
In a large stock pot ( big enough to hold the ham) over medium- high, heat the oil. Add the crushed seeds, onions and garlic. Cook for 5 minutes, or until the onions begin to brown. Add the wine, orange juice, lemon juice, oregano and Worcestershire sauce. Place the ham in the pot and fill with water.
Bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours.
Heat the oven to 450 F.
Line a baking sheet with foil and place a roasting rack over the foil. Remove the ham from the pot and place on the rack.
In a small bowl, whisk together the mustard and apple jelly, then brush the mixture all over the surface of the ham. Roast for 25 minutes, or until the surface of the ham is golden and the glaze is bubbly. Allow the ham to rest in a warm place for 20 minutes before slicing.
Nutrition information per serving (values are rounded to the nearest whole number): 290 calories; 110 calories from fat (39 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 100 mg cholesterol; 13 g carbohydrate; 32 g protein; 0 g fiber; 2,140 mg sodium.