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Ingredients
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2 pounds boneless picnic ham, or more to taste
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sea salt to taste
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½ cup brown sugar
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¼ cup sorghum syrup
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2 tablespoons brown mustard
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1 tablespoon brandy
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1 tablespoon dry mustard
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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24 whole cloves
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2 cups brewed coffee, or as needed
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt.
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Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan.
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Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.
Cook's Notes:
Vanilla extract can be substituted for the brandy, if desired.
Roasting pan can be lined with aluminum foil or parchment paper for easier clean-up.
Cool ham to room temperature before refrigerating, about 2 hours.
Editor's Note:
Nutrition data for this recipe includes the full amount of the basting mixture. The actual amount of basting mixture consumed will vary.
Nutrition Facts (per serving)
241 | Calories |
8g | Fat |
20g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 241 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 10% |
Cholesterol 81mg | 27% |
Sodium 1475mg | 64% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 1g | 4% |
Total Sugars 9g | |
Protein 21g | 41% |
Vitamin C 26mg | 29% |
Calcium 60mg | 5% |
Iron 3mg | 14% |
Potassium 460mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.