Smithfield Ham
Experience the ultimate centerpiece for your holiday table with this traditional Smithfield Ham recipe. Featuring a bone-in, country-style ham, this dish balances the ham's signature salty richness with a sweet, tangy glaze made from brown sugar, Dijon mustard, and fragrant cloves. The preparation begins with an overnight soak in apple cider vinegar and water, gently reducing the saltiness while enhancing the ham's natural flavors. Slow-roasted to perfection and finished with a caramelized glaze, this impressive main course delivers tender, savory slices that pair beautifully with your favorite sides. Perfect for celebrations or family gatherings, this Smithfield Ham recipe will delight your guests and leave them coming back for seconds. Optimize your cooking with our detailed step-by-step guide for flawless results every time!
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Recipe Information
Ingredients
- 1 ham (approximately 12-14 pounds) Smithfield ham (bone-in, uncooked, country style)
- 1 cup Brown sugar
- 4 tablespoons Dijon mustard
- 12 whole Cloves
- 3 gallons Water
- 1 cup Apple cider vinegar
Instructions
Place the Smithfield ham in a large stockpot or a container big enough to submerge it completely.
Fill the container with 3 gallons of cold water and add 1 cup of apple cider vinegar. Let the ham soak for 24 hours to help reduce its saltiness, changing the water halfway through if possible.
After soaking, rinse the ham under cold water and scrub the exterior gently to remove any residual salt or mold (a natural occurrence in a cured ham).
Preheat your oven to 325°F (160°C).
In a roasting pan, place the ham fat-side up on a rack. Add 2 cups of water to the bottom of the pan and cover tightly with aluminum foil to trap moisture.
Bake the ham for 15-20 minutes per pound, or until the internal temperature reaches 145°F (63°C). This should take about 3.5-4 hours for a 12-14 pound ham.
While the ham is baking, combine the brown sugar and Dijon mustard in a small bowl to create a glaze.
After the ham has reached the desired internal temperature, remove it from the oven and discard the foil. Increase the oven temperature to 400°F (200°C).
Using a sharp knife, score the fat layer on the surface of the ham in a crosshatch pattern, about 1/4 inch deep. Stud the ham with the whole cloves, inserting them into the intersections of the scored pattern.
Spread the brown sugar and mustard glaze evenly over the surface of the ham.
Return the ham to the oven and bake uncovered for an additional 20-30 minutes, or until the glaze is caramelized and bubbly.
Let the ham rest for 20-30 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
16670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1158.2 g | 1485% | |
| Saturated Fat | 381.8 g | 1909% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4445 mg | 1482% | |
| Sodium | 96748 mg | 4206% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 141.8 g | ||
| Protein | 1398.6 g | 2797% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 80.6 mg | 448% | |
| Potassium | 19644 mg | 418% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
