This is the perfect A.D.D. recipe. It cooks in the oven for about three hours (so you can hyperfocus on something else for awhile), it requires almost no skills, it requires no more than three ingredients and there are always leftovers that can be used to make another meal.
- One ham such as the Butt Portion. Seven lbs. will feed about four people.
- 1 1/4 cups Brown Sugar
- 1/4 cup Dijon Mustard (or other mustard of your choice like Zatarain’s Creole Mustard)
- Remove the ham from its packaging including the little plastic piece that is inserted over the bone (it resembles the little plastic piece used in a pizza box).
- Place the ham in a baking pan. The pan should have a depth of at least one inch since the cooking process will create juices.
- Heat your oven to 325 degrees F.
- Cooking time is based on 20 minutes per pound. This ham was 7.5 pounds so total cooking time was 150 minutes, or 2 1/2 hours. To be on the safe side, add an additional 30 minutes. This will assure that the meat closest to the bone gets cooked.
- Mix all of the glaze ingredients (just brown sugar and mustard) when you are just about ready to put on the glaze. You should have something like this:
- At the 2 1/2 hour mark the glaze goes on.
- Before putting on the glaze, use a very sharp knife to lightly score the ham. You don’t have to apply much pressure, the ham will split open a bit by itself.
- Now you are ready to put on the glaze. I spoon it on beginning from the top of the ham. Your glazed ham will look like this:
- Put the ham back in the oven for at least 30 minutes.
- When you take out the ham let it rest for about 10 minutes. You can then transfer it to a platter.
- If you like, you can pour all of the drippings into a pot to make gravy. I scrape off any caramelized sugar that is in the bottom of the pan and put that in the gravy too. Stir it continually with a whisk while it boils. Do this for about five minutes. To thicken the gravy you can whisk in a few tablespoons of flour.