Apparently, a Dinner ham is this smallish, boneless ham that can be (fairly) quickly cooked and serves less than a feastful of folk, so when Rich spotted one for a pretty decent price at the market and wondered “could we have ham one night?” I said “sure”.
Now, how to cook it?
I do a NICE smoked shoulder that is simmered in cola, then baked with a mustard, brown sugar and cola rub – but this was no smoked shoulder…
Rich is also fond of ham with cherry sauce, but I was looking for something a bit simpler, and found a recipe for making your own honey glazed ham on BigOven.com, and thought I could mebbe make it work for a (much) smaller, boneless version of the 12 pound bone-in behemoth called for. As it happens, it does, but I should’ve mebbe used only a tablespoon of orange juice, and 
mebbe added some bourbon to the bottom of the baking pan, oh well, next time…
INGREDIENTS
Ham:
•2-1/2 lb ‘dinner’ ham
•Cloves (whole)
•1/2 cup orange juice (cut this back to 1 tbsp – or eliminate it entirely, I think you’ll be happier)
Glaze:
•1/4 cup honey
•1/4 brown sugar
1/2 tsp dry mustard
•1 tbsp orange juice
Heat oven to 325º.
Make the glaze by stirring the brown sugar together with the honey, dry mustard, and orange juice in a small pan over medium heat.
Bring to a boil, stirring constantly – don’t fret, this won’t take long – until the sugar is dissolved and you have a nice glaze.
Remove from the heat and set aside.
Line a small baking pan with heavy duty foil, with enough over hang to fold up and over the ham. Stud the ham with the cloves, then place in the center of the foil.
Pour the orange juice – seriously, cut that 1/2 cup way down, and think about adding a bit of water or bourbon – over the ham, then bring the foil up and over, folding to make a 
sealed packet, but with headroom for steam while cooking.
Bake for 30 minutes, then peel open the foil and brush the ham with about half of the glaze.
Spoon some of the pan juices over the glazed ham, then pop it back into the oven, uncovered, for another 30 minutes.
Brush with the rest of the glaze and a bit more of any pan juices, then back into the oven, still uncovered, for 20 minutes.
Remove from the oven and let rest for ten minutes before slicing and serving.
We had ours with that nicely re-purposed leftover rice, a chopped salad with blue cheese dressing, and a drizzle of honey mustard, and found ourselves with more than enough for dinner, and a fair amount of leftover ham for all sorts of good things…
Ham salad, for one. I think I MAY have finally come up with THE mixture recreating my most favored of lunch sammiches while in college, and…
Ham rolls for another. You will not believe how very, very tasty these little bits of dough and chopped ham are – with or without the drizzle of honey mustard.
Look for both, soon(ish) – or – like Buzzyfoods on facebook, and/or follow Buzzyfoods on Pinterest to get all the latest updates almost as soon as they happen!
And, enjoy your dinner ham.