Coat ham with honey, put mustard powder on then brown sugar. Put lid on pan and cook ham at 250 for several hours. About 20 minutes or so before serving bump heat up to 450 and take lid off ham. When you start to smell the brown sugar caramelizing add Dr. pepper. This will make a ham that has not absorbed a lot of liquid AND the skin will be very crunchy delicious.
I think it is the shank which we like better. I’m also looking to try something I just saw which was to mix the dry mustard, some sugar, and a specialty mustard together coat the ham with that. Put it in the fridge for several hours and then bake. Maybe add the honey and brown sugar before the baking. Or mix the mustard, honey, brown sugar combo together before putting it in the fridge. I saw it done with a standing rib roast. When it was pulled out of the fridge all the mustard was gone the meat had absorbed it! But when it was cooked it came out and caused the surface of the meat to caramelize and crisp. One of my biggest complaints is that it runs off the ham before you even get it in the oven. So this might actually solve that complaint. I also have a tendency to overcook ham which makes it less than what it can be. Instead of being firm and pink it’s sort of stringy and dark.
This happened by accident. Dad was on his way home and I didn’t get the ham in till about 2 – 2:30 ish. Maybe even later than that. I panicked and cranked the heat up to 450 to try and finish it off fast. It then kind of started to get that whole burnt thing going on so I dumped a can of Dr. Pepper in the pan trying to save it. Lots of steam and potential for serious burns. Best ham I ever made. I’ve been trying to duplicate it since then. This is what has gotten me as close to that pork zanado as I may ever get.
