Looking for something a little different to serve for Christmas dinner?

You may be as “over” turkey as I am after feasting at Thanksgiving. So why not give ham a try?  This recipe encases the ham in a crust that is easy to do and has an attractive and  formal look once it is baked.  Sweet potatoes and mixed greens would go well with the ham and any other of your traditional dishes.  I think this recipe would translate well to Easter, as well.  Of course, you’d want to decorate it with an Easter motif.

1 butt end smoked ham, about 7 pounds
1/2 cup Dijon mustard
1/2 cup orange marmalade
1 teaspoon ground black pepper
3 cans crescent rolls
Egg wash

Preheat oven to 350 degrees F.
Place the ham in a roasting pan and lightly score it with a sharp knife all around. Stir the mustard, marmalade and black pepper together in a small mixing bowl with a spoon. Slather the mustard mixture all over the outside of the ham, rubbing it into the scored meat. Bake the ham for 20 minutes then remove it from the oven. Let cool slightly.
Using 2 cans of crescent rolls, unroll the crescent dough but don’t separate them into pieces. Press the perforated pieces together to keep the dough in its rectangular shape. Drape them over the ham pressing the dough edges together to cover the ham completely with the dough.  Tuck any loose ends underneath the ham
Lay the last piece of can of dough out on a cutting board and cut out some holiday shapes with cookie cutters. Holly leaves are nice. Arrange the dough leaves in a pretty bunch on the dough draped ham. Brush these shapes with egg wash.
Return the ham to the oven and bake for another 20 minutes until the ham is heated through and the crescent dough is cooked and browned.

 

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