Garlic Studded Ham with Cherry Glaze in the Nesco is my take on the wonderful specialty ham studded with garlic with a peppery bite to it. If you have not had it, I encourage you to find it and have it. In the meantime, please make this and wow your family and friends. Once you have had this style of ham, you won’t go back. Roasting it in a Nesco electric roaster makes it even easier without drying out.
I have been making sour cherry and Philippe’s mustard glaze for ham for years. This year, however, I had some leftover maraschino cherry juice. The wonderful folks at King Arthur Flour have a method to make glace cherries out of regular maraschino cherries. It’s really simple, and only uses a portion of the juice that’s in the jar, so there’s leftover. I don’t like throwing away leftovers, especially something as tasty as that. So, I was knocking my head thinking of what to do with it – after all, there are only so many Shirley Temples a person can drink. Then, I thought, why not use it for glaze for my ham.
No Philippe’s Mustard for Garlic Style Ham with Cherry Glaze in the Nesco? No Problem.
If you have never had Philippe’s mustard, it’s very strong. It’s my favorite for ham and cheese sandwiches. It will remind you of spicy Chinese mustard, the kind that clears your sinuses so well. If you can’t find it, or you run out as I did, you can use a good Dijon mustard, a little dry mustard, and a bit of horseradish to give it a kick. It’s what really brings out this Moscow-style ham with maraschino cherry glaze.
I made this ham in my trusty Nesco roaster. It’s a good thing that I did that because one of my guests needed to leave a lot earlier than expected and I didn’t want them to go home empty-handed. Luckily, the Nesco electric roaster cooks foods in a third less time than a conventional oven – and keeps foods moist as well. I didn’t realize that when I made the Cola Ham a few years ago – lesson learned – this ham, as you can see, turned out perfect.
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Garlic Studded Ham with Cherry Glaze in the Nesco
Equipment
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Ingredients
- 1 bone-in half ham
- ¼ cup Cloves, whole
### For the Glaze ###
- 2 tbsp Maraschino cherry juice
- ½ cup Brown sugar
- 1 tsp *dry mustard
- 2 tbsp Dijon Mustard
- 1 tsp Horseradish
- black pepper, Freshly ground
### For the Pan ###
- ½ cup Maraschino cherry juice
- 1 bay leaf
- 1 clove garlic, sliced
- 2 cups water
Instructions
- Mise en place
- 2 tbsp Maraschino cherry juice, 1/2 cup Brown sugar, 1 tsp dry mustard, 2 tbsp Dijon Mustard, 1 tsp HorseradishCombine glaze ingredients and stir well.
- Preheat the roaster oven to 325.
- 1 bone-in half hamPlace rack in roaster. Place ham on the rack. Score ham on the back and on the front.
- 1/4 cup ClovesStud ham with cloves in an interesting pattern, back only. You will have cloves leftover. Set them aside.
- Paint ham with glaze. Paint the back and the front.
- black pepperGrind pepper generously over the back of the ham.
- 1 clove garlicSlice the garlic and put it into some of the slits you created when you scored the ham, front only. You will have garlic slices leftover. Set them aside.
- 1/2 cup Maraschino cherry juice, 2 cups water, 1 bay leafPour the remaining cherry juice, water, leftover cloves, leftover garlic slices, and bay leaf in the well of the Nesco.
- Place cover on roaster and bake covered for an hour or until meat reaches 135.
- Cover with the remaining glaze. Turn off the heat and let the ham rest.
Just wanted to say that I made that ham with the garlic and everyone loved it. I’m making it again for Christmas.
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Never thought of putting garlic in ham before but it was delicious. Thanks for the tip!
In these days of austerity plus relative panic about taking on debt, many people are concerned about putting food on the table. Thank you for posting delicious recipes that are easy on the purse. I made this ham for Easter and it was delicious. I had extra cherries leftover and put them on the dessert. Thanks again!
I made this ham for my Easter dinner. I already put garlic in pork roast so I knew that this would be good, too. We really liked the spiciness and sweetness of the ham. Good deal! I’ll be making ham this way from now on. Thank you!