Ham baked to perfection

By now many homes are already filled with the aroma of Christmas as cakes come out and hams and turkeys head into the oven for Saturday’s special meal. But for those of you who are still Googling recipes, we have a step by step guide to a ham and turkey that’s not only appealing to the eye, but it’s going to be love at first bite. The well known Chef Alex shares his recipes; first on the menu is a delicious ham, baked to perfection.

Chef Alex

chef alex

“First we’re gonna go ahead and do a scoring on the ham. I’m gonna go like this one top.”

Marleni Cuellar

“So that’s where you make the squares on top.”

Chef Alex

“Yeah, the squares. Make sure that it’s—you know it doesn’t have to be perfect just to where when it cooks, this will split open and give a beautiful presentation so when you set it on the center of your table, the guests will say wow. What you normally do, you pry some holes in there and then stick some cloves. Just to save time, I’m going to go ahead and just baste it now. Now this is just regular mustard; I prefer to use Grey Poupon because it has a sharper, stronger taste unlike your burger mustard. This is different. This gives it a very—gives it a very sharp taste. So we just add in brown sugar, mix that.  Normally, we’d want to get your hands in there and get in there. So we’re just gonna baste it.  What happens here is that this rub will give it a nice dark reddish glaze once it’s done and you would cook it for maybe an hour and a half to two, maybe two and a half hours at a two hundred and fifty degree temperature Fahrenheit.  This is what we would come up with. Remember I said the cloves, it gives it a nice reddish glaze and it’s very presentable when it comes to serving this on your table.”