Recipe: Chef Michael Olson’s Overnight Holiday Ham
Its that time of year again. Christmas in November has returned for another year at the Fairmont Jasper Park Lodge where Alberta Pork is proud to sponsor Anna & Michael Olson’s culinary session for the third year in a row.
Anna & Michael are all about prep and planning for their holiday entertaining, and this recipe for an overnight holiday ham gives the meat time to cook low and slow so that you’ll have less work to do on the big day. Plus, you wake up to the smell of freshly baked ham.
Entertaining guests can take up a lot of your time, so Chef Michael suggests putting out this ham next to a jar of mustard, fresh buns, and a knife. Your guests will figure it out and self-serve sandwiches will save you time.
Chef Michael Olson’s Overnight Holiday Ham With Rooftop Honey & Mustard Glaze
What you’ll need…
1 large bone-in smoked ham, about 10 lbs (4 kg)
1/2 cup 125 mL honey (rooftop honey, if at the Fairmont Jasper Park Lodge)
3/4 cup 175 mL coarse grainy mustard
1. Preheat oven to 300 °F (150 °C).
2. Place the ham on a rack in a roasting pan and score the skin on top. Pour about 2 cups (500 mL)of water in the bottom of the pan. Place in oven and bake, uncovered, for 6 to 8 hours.
3. Stir the honey and mustard together and spoon half of glaze over ham and baste, cooking for 1 ½ hours more and basting occasionally. Carve the ham and serve it with the remaining glaze.