"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Christmas Ham, by Amber tablit, is from Tablit Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 butt end smoked ham, about 7 Ibs 1/2 cup Dijon mustard 1/2 cup orange marmalade 1 teaspoon ground pepper 3 cans crescent rolls Egg wash
Preheat oven to 350º. Place the ham in a roasting pan & lightly score it w/sharp knife all around. Stir the mustard, marmalade & black pepper together in a small bowl. Slather the mustard mixture all over the outside of the ham, rubbing it into the scored meat. Bake the ham for 20 mins. then remove it from oven. Using two 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 it's rectangular shape. Drape them over the ham pressing the dough edges together to cover the ham completely w/the dough. Tuck any loose edges underneath the bottom of the ham in the roasting pan. brush w/egg wash. lay the last can of dough out on a cutting board and cut out some holiday shapes with cookies cutters. Arrange shapes on dough that is draped on ham. Brush them w/egg wash. Return the ham to the oven & bake for 20 mins. until the ham is heated through & the crescent dough is cooked and browned.
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