its HAMmer time.

growing up i hated ham.

why would i consume such a boring meat when i could be savouring turkey or a roast, or best yet, some lamb? as an adult, living on my own, i have since seen the light. it’s a pinkish light, and for some reason has the most alluring aroma: spicy, yet slightly sweet, and rich as it wraps around you like a big, comfy blanket.

nothing could be more juicy, rich, or aromatic, and there is no better dish to present to guests: scoring designs in the fat, studding it with cloves and finishing it off with a glossy glaze – it’s not just a meal, it’s art! and if i happen to scald myself with the boiling water? please! i live to suffer for my art. most of all though, i’ve taken pleasure in converting fellow friends and family from their ham-hating ways, and introducing them to this most comforting of treats.

its hammer time people: join the herd.

I HEART HAM:

1. Start with a picnic-shoulder ham. Rinse and take of “netting”
2. Boil for 1 hour in gingerale and a little water.

(2.5. save stock for soup)
3. Place ham in roasting pan, skin-side up. Cover with tin foil and put it the oven at 300F. 30 minutes per pound (kg x 2.2 to figure out pounds)

4. In the meantime, make the glaze.
For the Glaze: combine brown sugar, a package of instant apple cider mix, a little cinnamon (optional) and enough apple juice to make a paste.
5. 30 minutes before you ham is done cooking, pull it out and remove skin with a sharp knife. (do not remove the fat!)
6. Score the fat in a diamond pattern - don’t cut all the way through!
7. sprinkle fat with about 3/4 tsp dry mustard.
8. Place a clove in the centre of each diamond.
9. drizzle the glaze all over the scored ham. Place uncovered in the oven at 425F for the last 30 minutes. Remove from oven. Rest. Cut. Serve.