I baked a half a ham shank for New Year’s dinner, going with the southern tradition of collard greens, cornbread, and blackeyed peas as well. I’ve basically been happy with every ham I’ve baked and the only changes I make are with the different glazes. The maple syrup/brown sugar/mustard glaze is delicious but I felt like trying something new. I saw one with apricot jam and mustard that nearly got me, but then I saw this applesauce one in the Mennonite cookbook I have.
Applesauce Glazed Ham
- 1 cup applesauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tsp prepared mustard
- Bake the ham as per the directions. For the partially baked ham I had it was 20 minutes per pound. 30 minutes before it was done I pulled it out and put the glaze on it.
In the past, I’ve not done this but this time I had seen that in some recipes you cut off the hard ‘skin’ or rind and some of the fat before baking so I did that. I think the flavor of the glaze got more into the ham that way and it was still plenty moist and delicious.