Aunt Alta's Festive Molasses-Glazed Holiday Ham
Experience the treasured tastes of a holiday past with this festive molasses-glazed ham, a beloved recipe handed down from my Aunt Alta's cherished collection. My earliest remembrance of Aunt Alta was in her cozy Illinois home, where she delighted us with a lavish holiday ham—even during our summer visits. Having grown up without pork dishes, this was a delightful revelation for me, instilling a love for ham I now celebrate every Christmas. The ham is elegantly adorned with pineapple rings and maraschino cherries, secured with fragrant whole cloves. This recipe, tenderly archived from the back of an old molasses bottle, is designed to enhance a pre-cooked ham, serving not just as a meal but as a centerpiece to your festive table, accompanied by a luscious hot fruit sauce on the side.
24-32 servings
Servings
N/A
Calories
6
Ingredients
Ingredients
Pre-cooked ham, bone-in
8-12 lb (whole or half)
Whole cloves
20 (as needed)
Mustard powder
1 teaspoon
Molasses (Brer Rabbit)
1/2 cup
Pineapple rings
(optional)
Maraschino cherries
(optional)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Carefully remove the rind from the ham. With a sharp knife, score the fat into diamond-shaped patterns across the surface.
3
Stud the ham by inserting the whole cloves into the scored intersections. If desired, place pineapple rings and maraschino cherries on the surface and secure them with either toothpicks or additional cloves.
4
Position the ham in a roasting pan, ensuring the flat, cut side is facing down.
5
Bake per the ham's size: 2 1/2 to 3 hours for a whole ham or 1 3/4 to 2 hours for a half ham. Adjust cooking time based on specific instructions provided with your ham.
6
Combine the mustard powder with the molasses until thoroughly mixed. Brush the mixture generously over the ham 30 minutes before the end of the baking time.
7
Return the ham to the oven and continue cooking at 325°F. Refrain from basting the ham with pan drippings to maintain a shiny glaze.
8
Once fully cooked, remove the ham and allow it to rest for 10 minutes before carving.
9
Remember to discard the cloves as they serve only for flavor infusion during cooking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Aunt Alta's Festive Molasses-Glazed Holiday Ham.
What type of ham is used for this recipe?
The recipe calls for a pre-cooked, bone-in ham weighing between 8 and 12 pounds.
What is the recommended oven temperature?
The oven should be preheated and set to 325%F (165%C).
How should the ham's fat be prepared?
After removing the rind, you should score the fat into diamond-shaped patterns across the surface.
Where do I place the whole cloves?
Insert the whole cloves into the intersections of the diamond shapes scored into the fat.
Should I eat the cloves once the ham is cooked?
No, the cloves are for flavor infusion only and should be discarded before serving.
What ingredients make up the glaze?
The glaze consists of one teaspoon of mustard powder mixed with 1/2 cup of molasses.
What brand of molasses is mentioned in the recipe?
The recipe specifically mentions Brer Rabbit molasses.
When do I apply the molasses glaze?
Brush the glaze generously over the ham 30 minutes before the end of the baking time.
How long should I bake a whole ham?
A whole ham should bake for 2 1/2 to 3 hours.
How long should I bake a half ham?
A half ham requires 1 3/4 to 2 hours of baking time.
What is the best way to position the ham in the roasting pan?
The ham should be placed in the pan with the flat, cut side facing down.
How can I decorate the surface of the ham?
You can use pineapple rings and maraschino cherries, securing them with toothpicks or extra cloves.
Why shouldn't I baste the ham with pan drippings?
Avoiding pan drippings helps maintain a shiny, attractive molasses glaze.
How many servings does this recipe provide?
This recipe makes approximately 24 to 32 servings.
How long should the ham rest after leaving the oven?
Allow the ham to rest for 10 minutes before you begin carving.
What side dish is recommended in the description?
The description suggests serving the ham with a luscious hot fruit sauce.
Where does this recipe originate?
This is a family recipe passed down from Aunt Alta in Illinois, originally found on the back of a molasses bottle.
Can I use a boneless ham for this recipe?
The recipe specifically calls for a bone-in ham for the best results.
Are the pineapple and cherries required?
No, the pineapple rings and maraschino cherries are listed as optional ingredients.
Is the ham raw or pre-cooked when you buy it?
This recipe is designed for a pre-cooked ham.
How many cloves are needed?
The ingredient list suggests using 20 whole cloves, or as needed for the scored intersections.
What type of mustard is used?
You should use mustard powder rather than prepared wet mustard.
Should the rind be left on during baking?
No, the rind should be carefully removed before scoring the fat.
What is the texture of the glaze?
The glaze is a mixture of molasses and mustard powder that becomes shiny and festive once baked.
Can I adjust the cooking time?
Yes, you should adjust the cooking time based on the specific instructions provided with the size of your ham.
How much mustard powder is needed?
One teaspoon of mustard powder is required for the glaze.
What kind of knife is best for scoring?
The instructions recommend using a sharp knife to score the fat accurately.
Is this dish suitable for Christmas?
Yes, it is described as a festive centerpiece celebrated every Christmas.
How much molasses should I use?
You will need 1/2 cup of molasses for the glaze.