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’!
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.
