All recipes for this day
Christmas Day Dinner or Christmas Lunch For 4
Smoked Salmon Salad
Glazed Ham with Mustard Sauce
Scalloped Potatoes
Brussels Sprouts with Chestnuts
Bûche de Noël recipe not included
Menu for this Week
Baked Ham with Mustard Sauce
Total time: 1 hour 45 minutes
A fully cooked ham should be baked to an internal temp of 140F (60C), about 20 minutes per lb.
A ham that must be cooked should reach an internal temp of 150F (65C), 35 minutes per lb. for small hams and 22 minutes for larger (over 5 lbs) hams. All times assume a 325F (165C) oven.
Ingredients:
- 1 small ham, about 4 lbs (2000gr)
- 1 cup brown sugar
- 1/2 tsp dry mustard
- 1 tbs red wine vinegar
Instructions:
- Put ham on rack in roasting pan and roast in 325F (165C) oven.
- About 30 minutes before it's done mix the sugar, mustard and vinegar.
- Remove the ham from the oven. Remove the skin if there is any, score the fat with a sharp knife (diamond pattern is pretty).
- Pat the brown sugar mixture over the top of the ham and return to oven. Finish baking.
- Remove ham and allow rest for 15 - 20 minutes before slicing.
Mustard Sauce
Time: 10 minutes
A timeless tradition in my large, extended family. The original recipe came from "The Anderson House", a small family run hotel in my home town. For some, it's the only reason to have ham! Can be made ahead.
Ingredients:
- 1/4 cup sugar
- 1/4 cup (2oz, 60ml) milk
- 1/4 cup (2oz, 60ml) cider or white vinegar
- 2 tbs dry mustard
- 1 egg
- pinch salt
- 2 tbs butter
Instructions:
- Crack the egg into the top of a double boiler and whisk until beaten.
- Add sugar, milk and mustard, whisk well.
- Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, stirring occasionally.
- Add vinegar and continue to cook until thick.
- Remove from heat, stir in butter and salt.
- Refrigerate. Good with almost everything and keeps a long time.
Note: if you don't have a double boiler, put a metal bowl on a saucepan partially filled with water. The bottom of the bowl should not touch the water.