JC Pasko's Holiday Ham

By marilyncardoza

Ingredients

• 1 (6-7 lb) cooked bone-in butt portion ham, rinsed and patted dry
• 1 loose cup dark brown sugar, plus 2 teaspoons
• 3/4 cup fresh orange juice
• 3/4 cup creole mustard, or other spicy whole grained mustard
• 1/2 cup molasses
• 3 tablespoons prepared horseradish, drained
• 1/2 teaspoon cayenne
• 3/4 teaspoon allspice
• 3 lbs small sweet potatoes, peeled and quartered
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Preparation

Step 1

With a sharp knife, score parallel lines in a grid pattern, with cuts 1-inch apart and 1/4-inch deep, across the rounded skin side of the ham.

In a large bowl, wisk 1 cup of the sugar, orange juice, mustard, molasses, horseradish, cayenne, and 1/2 teaspoon of the allspice. Place the ham in a 2-gallon plastic bag and pour the marinade into the bag. Gently squeeze the bag to evenly distribute the marinade around the ham. Place in a large bowl and refrigerate for 24 hours.

Preheat oven to 350 degrees F.

In a large mixing bowl, toss the potatoes with the vegetable oil, salt, cinnamon, remaining 1/4 teaspoon allspice, and the remaining 2 teaspoons dark brown sugar. Layer the potatoes on the bottom of a Dutch oven or a large roasting pan. Remove the ham from the marinade and place scored-side up on the potatoes. Bake for 45 minutes.

Pour the ham marinade onto a 2-quart saucepan and bring to a simmer over medium heat. Reduce the heat to a bare simmer and cook uncovered until thick enough to coat the back of a spoon about 20 minutes. Remove from the heat.

Remove the ham from the oven and evenly baste on all sides with the reduced marinade. Bake for 15 minutes.
Remove the ham from the oven, baste again, and turn the sweet potatoes that can be reached. Return the ham to the oven and continue baking for an additional 1-1/2 hours, basting every 15 minutes for a total cooking time of 2-1/2 hours.
Remove from the oven and let rest for 15 minutes before carving. Serve hot with the sweet potatoes.