Gina: In our house, pigs rule (they even have their own room), and we wouldn’t have it any other way. We love pork. Adore it. Worship at the pork altar. There are, however, parts of the pig that we favor over others. And ham is at the top of our list. The key to great ham is the glaze. You’ve heard Pat go on and on about pulled pork and coleslaw. Well, we feel the same way about ham and glaze: can’t have one without the other. Our glaze is a special combination of Creole mustard, dark-brown sugar, and cane syrup. If you put this ham next to the turkey on the holiday table, that bird just might get ignored! This glaze couldn’t be easier to prepare, and it infuses the pork with an incredible flavor. Reason enough to make this ham is the leftovers it will provide what could be better than thinly sliced ham and mayo on soft white rolls, with a bag of salty potato chips and bottle of cold root beer on the side? That’s what I said nothin’!

　　

Ingredients

serves 10

　　1 1/2 cups apple cider

　　1 1/4 cups firmly packed dark-brown sugar

　　1/2 cup Creole mustard (see page 93)

　　1/4 cup cane syrup (see page 243)

　　One 10-pound bone-in ham

　　Whole cloves for studding

　　

Step 1

Simmer the apple cider in a small saucepan over medium heat until reduced by one-half; cool to room temperature. Combine the sugar, mustard, cane syrup, and reduced cider in a bowl, and stir to form a thick paste.

　　

Step 2

Position the rack in the bottom third of oven and preheat the oven to 325°F. Line a large roasting pan with heavy-duty foil, leaving an overhang on all sides. Trim off the skin and all but 1/4 inch of fat from ham. Place the ham fat-side up in the prepared pan. Roast the ham until a thermometer inserted in the thickest part registers 130 to 135°F, about 10 minutes per pound.

　　

Step 3

Remove the ham from the oven; increase the oven temperature to 425°F. Lightly score the fat on the ham in a diamond pattern, and stud the intersection of cuts with whole cloves. Brush glaze thickly over the top and sides of the ham. Return the ham to the oven, and roast until the glaze is deep brown and bubbling, about 25 minutes. Let the ham stand for at least 20 minutes before slicing.

　　Cooks' Note

　　Choose a bone in ham with the natural shape of a leg. We usually cook with bone in cuts of meat, whether we’re preparing ham, pork shoulder, or rib roasts. The bone not only delivers flavor, but it also holds in juices that tenderize the meat.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.