It’s Wednesday morning – quick, reach for the coffee – almost halfway through the work week. What are you thinking about? Wait, I know – what to make for dinner on Sunday.
After having lived in the UK for some time, I strongly feel that the Sunday Supper is an institution to respect, and whether by design or happenstance (or the fact that it’s the middle of winter in Calgary), we tend to have a roast on Sundays. Rarely, however, do we do the traditional English roast; most often, we braise a nice pork shoulder in the oven all day Sunday and snack on leftovers all week. We’re all about maximum return for minimum effort in my fam.
One of the most interesting things I’ve noticed this last month is that we have gone back to many of the dishes that we made during the holiday: a roast bird (chicken, not turkey), “Ivan” pork (more on this in the weeks to come), roast beef, and, most interestingly, glazed ham. Yes, we have taken the glazed-and-baked ham out of the holidays and planted it solidly in the wintery days of January. And nothing could be more delicious. Let me elucidate, and bring a little holiday festivity to your next Sunday supper:
This was our smoked, bone-in ham, pre-bake and pre-glaze. You can see already it has a really nice crust; this is because we got this ham from this wonderful butcher in the city, Second to None, who smoke their hams in-house. This ham smelled soo good even before we put it in the oven, really nice and…well, smoky. I rather inexpertly scored the fat all around in a large diamond cross-hatch pattern. Yes, in some parts I cut too deep and the outer bit fell off – my bad. We have a great roasting tin for times like this – it has a rack inside so whatever meat is going in isn’t sitting in its own juices. After scoring, I whipped up a spicy glaze and covered the ham with about 1/4 of it, reserving the rest for basting purposes (see recipe below). Smoked ham is a big flavour, so be prepared to bring some big flavours to your glaze! Before putting the ham in the oven (350ish) , I put a bit of water in the bottom of the pan, so that the drippings didn’t scorch – makes for way easier cleanup!
This is the ham 40 minutes in. This was approx an 8 lb ham, and we had it in the oven for about 2 hours all told. I took it out every 20 minutes for basting purposes. It’s definitely looking glazed-er, but not quite the crispy, juicy deliciousness we are looking for.
Finally, after 2 hours in the oven, this ham is ready to shine. It’s best to let this guy rest for a little bit before carving – with a bone-in ham, carving can sometimes be a bit, ermm, fraught with unexpected angles, so best not to do this when the danger of boiling-hot juices is present. Plus, now there’s time to slice some bread, get some simple veggies and/or a salad ready. Don’t worry about letting everyone know dinner’s ready – I guarantee that they will be able to smell this delicious not-just-for-the-holidays Sunday Supper. Warning: the crispy outside bits become fair game for anyone within arm’s reach.
Spicy-Sweet Glaze for a Spicy-Sweet Ham
– 1/4 cup orange marmelade
– 1/4 cup brown sugar
– 2 small dried chilies
– 1/2 cup orange juice
– 1 tsp Dijon mustard
Mix all ingredients in a saucepan; whisk on medium heat until they come together. Bring to a boil and then remove from heat. Brush glaze on ham before putting in over, and then baste ham with glaze every 20 minutes. If desired, add small amount of drippings to remainder of glaze and heat to make jus. This recipe is ripe for riffing so change it up to suit your taste and your crowd.
Stay delicious folks!