Wild Boar Ham Cooking Instructions
Our wild boar ham is fully cooked and ready to eat. Many enjoy the simplicity of slicing and serving it cold. Others prefer to serve a heated ham.
Since the ham is already fully cooked the goal is to reheat it without drying it out. Lightly steaming the ham is a good technique for this.
Heat oven to 325°F. Place ham in a large roasting pan then pour 1 cup of unsweetened apple juice, apple cider, or water over ham. Cover ham and roasting pan with heavy-duty foil making sure to tightly seal the pan edges. Heat ham in oven until internal temperature of ham is 140°F. About 10 minutes per pound. Remove ham from oven. If glazing, follow instructions below. Otherwise, allow ham to rest and cool for about 20 minutes before slicing.
1/2 cup whole grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey
Increase oven temperature to 400°F. Remove foil from pan and discard liquids from roasting pan. Using a sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 15-20 minutes. Remove ham from oven. Allow ham to rest and cool for about 20 minutes before slicing.