We have baked ham dinners a few times a year, usually on Christmas Day, Easter, and then a random day. We make pea soup and ham salad with the leftovers. Until a few years ago, we did not buy spiral-sliced hams because we had tried one about 10 years ago and did not like it.
This dinner has a lot of nostalgia built into it. We tried baking a spiral ham again a few years ago and loved it! I am not sure why the ham we cooked 10 years ago did not cook to our liking. I am really glad that we tried the spiral-sliced hams again because they cook so well and are pre-sliced! That pre-slicing is a big help when it’s time to serve the baked ham.
My mother hit on a good combination of seasonings for a baked ham at least 35 years ago. Now, I use that combination of seasonings when I cook a ham and it is delicious!
After unwrapping the ham, rub yellow mustard over it and then sprinkle with ground cloves. Rub the cloves into the mustard. You will need to wash and dry your hands a lot while seasoning the ham so work near the sink and have towels at hand.
We use the Aroma Countertop Roasting Oven. Place the seasoned ham on the oven rack insert and place inside the oven. Pour a mini can of ginger ale over the ham. Pour 16 ounces of orange juice over the seasoned ham.
Put the cover on the roasting oven and turn the temperature to 300 degrees. Cook for 3 hours.
We serve our ham with a variety of side dishes because each family member has a favorite: green bean casserole, peas, broccoli with cheese, mashed potatoes, rice, Mac and cheese, and King Hawaiian Savory Butter rolls. My mother used to make whipped potatoes from scratch, but the family is okay with Bob Evans mashed potatoes with this meal. For Christmas we will swap some of the side dishes to include cranberry sauce (both the jellied and the lumpy) and squash.
Once the ham is done cooking, remove it from the oven and place it on a carving platter. Put slices of ham in a serving dish that has a cover. Add some of the hot broth from the oven to the slices in the serving dish. That will add flavor and keep the ham hot longer.
Ta da! Ready to serve with all the side dishes.
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Here’s an earlier post with my recipe for pea soup made with the leftover ham and bone: https://livingwithdana.com/2019/01/bad-to-the-bone-pea-soup-with-ham-recipe/
