During the holidays, we like the ease of a baked ham. All you have to do is put it in the oven and baste it a few times while you get the rest of the meal ready. But not all basting sauces are created equal -- send us the best one you have. And if you have any ham baking tricks, tell us those, too!
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Amanda rejects one mortar for another.
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Grinding peppercorns by hand: better than therapy.
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The glaze gets a hint of spice.
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This looks like an accident waiting to happen.
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Amanda wields her steel like a pro.
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While you're cross-hatching the fat, be careful not to cut into the meat below or you run the risk of drying it out.
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As with any tough job, glazing a ham often requires two cooks.
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Do you like our matching hairdos?
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Scoring the ham.
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Preparing whole-grain mustard, honey, nutmeg and cloves for the initial rub.
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We poured it right on the ham. It doesn't look very promising, does it? But wait...
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Then you spread it around.
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And pack it on with a layer of brown sugar; and then you lay cucumbers over its eyes and turn on the tinkly music.
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Merrill focused on the task, diligently making sure every last inch is covered with the brown sugar. (Little did she know that her pretty hands would be carrying a new engagement ring just hours after this photo was shot!)
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Together we made it rain bourbon on the ham, to moisten its rub.
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Basting -- the key to all great glazed hams!
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The ham drippings are combined with more brown sugar, cloves ..
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freshly grated nutmeg...
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and mustard.
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Then it's time to slice the ham, dip it in the sauce and eat!
