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I am preparing a ham on Christmas Day this year, but my family prefers salty & savory flavor, in place of the more common sweet seasonings. Can anyone PLEASE help ASAP??
I made this on Easter and it was delicious! I purchased a large shank half ham. I put it in my crockpot with just enough water to cover the bottom up to 1/4 inch on the sides. I mixed dry mustard powder with enough vermouth to make a paste. I added garlic, fresh cracked pepper,tarragon and chives to the paste and slathered it onto the ham. I heated it on low until the temperature registered 140 degrees in the thickest part. I took it out of the crockpot, put it on a platter and covered it with foil for 15 minutes. I defatted the juice in the bottom of the crockpot and served it as an au jus. Passed additional mustard with the same seasonings as the paste only a bit thinner along with other mustards like Dijon and horseradish mustards.
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