This recipe has been in my family for decades; so you have to think that if something has been around for that long, it must be good! I make this at least twice a year, and people rave about the meal every time. The trick is buying the right ham…make sure it isn’t the spiraled kind! This will cause a dry ham that’s falling apart. My absolute favorite way to have eat George’s Ham is pretty untraditional: a King’s Hawaiian Roll, topped with homemade Mac n cheese and ham. It. Is. Indescribable.
Boiling Ham Ingredients:
- Smoked or sugar cured ham, NOT a country style ham
- 4 chopped carrots
- 4 onions cut into large pieces
- 2-3 pieces of chopped celery
- 2-3 bay leaves
- 1 ½ t whole cloves
- 4 cups of brown sugar
- 2 cups apple cider vinegar
- 4 t dry mustard.
- Trim most of the fat off ham and put into a large pot and cover with water.
- Add the rest of the “boiling ham ingredients” to the water.
- Bring water to a boil, then turn heat down. Let simmer for 2 ½ hours with the pot covered.
- Turn heat off and let ham sit in liquid overnight – I really don’t recommend skipping this step, because it makes all the difference! (you can leave the ham out of the fridge all night because the boiling will sterilize the pot).
- When you are ready to bake your ham the next day, preheat oven to 350 degrees.
- Take ham out of liquid, remove the rest of the fat, and place in a large pan.
- Add all the glaze ingredients into a small saucepan and heat until sugar is dissolved, whisking continuously.
- Coat ham generously with newly made glaze.
- Cook ham for 1- 1 ½ hours @ 350, basting every 15 minutes with glaze.
- Serve with mashed potatoes and green beans!