Country Ham with Mustard & Molasses

Your Easter ham couldn’t be simpler, or more delicious, than this country ham with mustard and molasses.

This country ham with mustard and molasses is a recipe from Chef Alain Bossé, also known as The Kilted Chef and is featured in his cookbook, The Acadian Kitchen. With this country ham recipe Chef Alain shows how a spectacular main course can be very simple. So relax and enjoy this easy recipe for your next family feast.

We caught up with Chef Alain last week  to talk about molasses.

Did you grow up eating molasses?

Chef Alain: “Yes it was a staple in our home…There is no doubt this ham recipe from my new book was done on special occasions.”

Do you have a favourite molasses recipe?

Chef Alain: “My favorite is hot bread, butter and molasses, and recipes for good old fashioned oat and molasses bread. My Mom’s molasses candy or molasses poured on snow was always a treat (also in my book).”

Are there any strange ways that molasses was used around your home when you were growing up?

Chef Alain: “My dad use to mix the molasses with peanut butter to stretch the peanut butter. Now I still do it, just because I love it.”

What’s your favourite thing about molasses?

Chef Alain: “It is versatile, fun to eat and experiment with. I truly feel molasses is timelessly fun to eat.”

Country Ham with Mustard & Molasses

Print Recipe

★★★★★

5 from 1 reviews

Country ham with mustard and molasses: easy and delicious. Made with just a few ingredients, this recipe is a family favourite.

• Author: Crosby’s Molasses
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3:30
• Yield: Serves 6-8 1x
• Category: Savoury dishes

Ingredients

Scale 1x2x3x

• 5 to 7 lb smoked bone-in ham*
• 1 cup prepared mustard
• 2 cups Crosby’s Fancy Molasses
• 1 cup water
• 2 carrots, peeled and cut into chunks
• 1 onion, cut into chunks
• 1 tsp freshly ground pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 F
2. Place ham in a large roasting pan with bone facing up.
3. Use a paring knife to score the skin of the ham, pour mustard over the ham and massage it into the all crevices.
4. Pour molasses on top allowing it to run down the sides of the ham.
5. Add water to the bottom of the roasting pan, add in carrots and onions. Sprinkle with pepper.
6. Roast the ham for 2 hours.
7. Reduce the oven temperature to 250°F and cook for an additional hour.
8. Rotate the pan every hour or so; use a turkey baster to baste the ham with pan juices every 30 minutes.

 

*If you’re cooking a smaller ham adjust the mustard, molasses and water amounts accordingly. Carrot and onion amounts can stay the same. Pepper can be reduced.

Notes

Courtesy of Chef Alain Bossé, The Kilted Chef