Weekend at the Cottage Symbol
  • Nanny’s Baked Ham
  • Nanny’s Baked Ham
  • Nanny’s Baked Ham
  • Nanny’s Baked Ham
  • Nanny’s Baked Ham
  • Nanny’s Baked Ham

Nanny’s Baked Ham

Food | April 09, 2017 | Nik Manojlovich
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  • 130
  • 12 - 16
  • Easy

Perfect for Easter or any other large celebrations and gatherings, NANNY’S BAKED HAM is so fantastic you’ll be lining up for second and third helpings, guaranteed.

Anyone who’s had the pleasure of traveling to Newfoundland and Labrador will tell you the same thing – Newfoundlanders love to entertain. In my books, my beloved in-laws Nanny and Poppy, are a couple of pros! They’re forever welcoming dear friends and family into their home for lively conversation, sing-alongs and a delicious meal prepared by Nanny.

One of my favourites is NANNY’S BAKED HAM, and in the true spirit of Newfoundland’s legendary hospitality, Nanny has agreed to share her recipe with everyone at Weekend at the Cottage. Yay, Nanny!

Although we enjoy it on December 23rd when we gather to celebrate Poppy’s birthday, it’s perfect this time of year for Easter. It’s especially wonderful because it serves large numbers, anywhere from twelve to sixteen guests. Rest assured, this never-fail recipe is the ultimate large gathering showstopper.

Trust in the perfection of Nanny’s recipe and consider the following to ensure complete success:

SELECTING YOUR HAM – The recipe is written for a smoked, cured 12-pound, bone-in ham. I’ve had great success using organic, pasture-raised pork from a local Mennonite farm northwest of Toronto. I appreciate the way they humanely raise their animals – free of antibiotics, hormones, or artificial supplements. If you can, track down a ham prepared in this same manner.

BOILING IT – Nanny’s suggestion to boil the ham before baking is brilliant. Boiling coaxes the sodium from the meat while returning moisture. This important step is the key to a surprisingly tender, juicy ham. If your ham is encased in netting, remove it before boiling.

CLOVES – I love the look of a baked ham complete with that time-honoured diamond-shaped scoring, festooned with cloves. The cloves add a fragrant aroma to the sweet and tangy glaze. There are people who prefer removing the cloves before service but, I never do: I love biting into a clove as I enjoy the ham – such unique and memorable flavours.

GLAZE – Using a blend of three different mustards in the glaze adds layers of interesting flavours. Adding both honey and brown sugar gives the glaze a lovely glossy look. Of course, the flavour of the glaze is what counts.

APPLE CIDER – I’ve been in many kitchens and thought I’d heard every secret ingredient to pour over baked ham – from orange juice, beer and grape juice to white wine, ginger ale and Dr. Pepper!?! But when Nanny told me that her secret ingredient was apple cider vinegar, I nearly fell off my chair. After my first taste of NANNY’S BAKED HAM cooked in this fashion it knocked me off again – the use of apple cider vinegar creates a wondrous tangy sweetness. BRAGG APPLE CIDER VINEGAR is my favourite choice for this recipe.

Final thoughts are what best to serve with it. If you plan to enjoy it for Easter dinner, or for a large gathering, stick with sides that best compliment the smoky flavour of a perfectly prepared ham – GARLIC MASHED POTATOES, SPICED LIME GINGER CARROTS, SIMPLE SALAD, and of course the ultimate pairing, DEVILED EGGS.

NANNY’S BAKED HAM is truly amazing, just like the woman who so generously offered her recipe for everyone to enjoy! We love you Nanny! (Poppy too!)

Ingredients & Amounts

  • 1 12-pound bone-in ham, smoked and cured
  • 20 whole cloves
  • 2 tablespoons of Dijon mustard
  • 2 tablespoons of Pommery mustard
  • 2 teaspoons of hot English mustard
  • 2 tablespoons of honey
  • ¾ cup of brown sugar, packed
  • ¾ cup of apple cider vinegar

Instructions

  1. After removing any netting or covering from the ham, place it in a large soup pot and cover with cold water. Bring to a boil on high heat. Reduce to low and place cover slightly ajar on top. Cook for 1½ hours
  2. After ham is boiled, pre-heat oven to 350°F. Remove ham from water and place into a roasting pan. Cut away any excess rind or fat and score in a diamond shaped pattern. Insert one whole clove into the centre of each diamond shape.
  3. Prepare the glaze by stirring mustards, honey and sugar together in a small bowl.
  4. Rub the glaze evenly over the outside of the ham. Pour the apple cider vinegar over the ham and transfer to oven, baking for 35 minutes total, and basting every 10 minutes.
  5. Remove ham from oven and allow to rest for about 5 to 10 minutes. Slice and serve.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! For this post I’ve selected what many consider to be J. S. Bach’s choral masterpiece – St. Matthew Passion, BMV 244. Of course I am forever in awe every time I hear anything composed by Bach, yet this one piece, especially during the lenten period is truly astounding. Written for solo voices, double orchestra and double choir, one can’t help but listen and wonder about the depth of faith that would inspire such greatness. Head to iTunes to download J. S. Bach – St. Matthew Passion, BMV 244 to your collection.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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