Glazed ham with corn on the cob
Serves 4 with leftovers
|1||boneless Daisy or nugget ham (about 3 pounds)|
|1/2||cup orange marmalade|
|1/2||teaspoon dry mustard|
|8||ears fresh corn|
|Butter (for serving)|
|Salt, to taste|
1. Set the oven at 325 degrees. Have on hand a roasting pan fitted with a rack.
2. Place the ham on the rack. Bake for 30 minutes.
3. In a small bowl, mix the cooking juices that accumulate in the pan with marmalade, mustard, and cinnamon. Reserve half.
4. Brush the ham with some of the glaze. Bake for 5 minutes. Repeat twice more (15 minutes additional time) or until the ham registers 135 degrees when tested with a meat thermometer. Let the ham rest for 5 minutes before slicing.
5. In a large pot, bring several inches of water to a boil. Add the corn, cover the pan, and cook over high heat for 3 minutes. Remove the corn from the pan. Set aside 4 ears for the chowder.
6. Slice the ham, reserving 3 slices for the chowder.
7. Season corn with butter and salt. Serve with ham and extra glaze.