This treatment is a great way to dress up a precooked smoked ham for a holiday table.

　　

Ingredients

makes 16 servings

　　One 4- to 5-pound boneless ham, fully cooked

　　1/2 to 1 cup Dijon mustard

　　2 cups fine dried bread crumbs

　　1 cup packed brown sugar

　　2 teaspoons ground ginger

　　

Step 1

Position the oven racks so that the top rack is 4 to 5 inches below the center of the oven. Preheat the oven to convection bake at 300°F. Coat a shallow roasting pan with nonstick cooking spray and place the ham in the pan.

　　

Step 2

Place the pan on the top rack and bake for 1 hour. Take the ham out of the oven and smear it with a generous coating of mustard. Mix the bread crumbs, brown sugar, and ginger together and pat a generous coating evenly over the whole ham.

　　

Step 3

Return the ham to the oven and bake for about 30 minutes or until thoroughly heated.

　　

Ham with Ancho-Honey Mustard Glaze

Step 4

Bake the ham for 1 1/2 hours at 300°F, then coat with a mixture of 1 cup honey, 1/4 cup Dijon mustard, and 2 teaspoons ground ancho chile powder (see page 206), and continue baking for 5 to 10 more minutes, until the glaze is shiny.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.