Baked Ham with Horseradish Cream
16 to 20
(or 8 to 10 +leftovers)
About this Recipe
Recipe from Set for the Holidays
Appetite for Random House, 2018
- 6.6 to 8.8 lb (3 to 4 kg) bone-in smoked ham or picnic pork shoulder (see helpful hint below)
- 1/2 cup (125 mL) apple juice or apple cider
- 1/2 cup (125 mL) water
NOTES: All the work goes into a ham before you put it into your grocery cart. However, do buy a good one, and if you are cooking for someone with gluten intolerance, be sure to check that the ham is gluten-free (some cured meats are not), and check that the mustard you use is as well.
- 1 cup (250 mL) crème fraîche or full-fat sour cream
- 1/2 cup (125 mL) Prepared Horseradish or store-bought
- 1 tsp (5 mL) Dijon mustard
- Grainy mustard, for serving (optional)
Step by Step Instructions
Preheat the oven to 300°F (150°C).
For the ham, remove and discard any netting before placing the meat in a roasting pan. Score the top of the ham (parallel lines or criss cross, if you wish), right through the fat. Pour the apple juice (or cider) and water into the bottom of the pan and bake the ham, uncovered and basting occasionally with the juice, for about 4 hours, until it reads 170°F (77°C) on a meat thermometer. Set aside.
For the horseradish cream, stir together the crème fraîche (or sour cream), horseradish and mustard until well mixed. Spoon into a serving bowl.
The horseradish cream will keep in a jar or an airtight container in the fridge for up to 1 month.
Transfer the ham to a cutting board and carve slices across the grain. Serve with a dollop of the horseradish cream and/or grainy mustard (if using).