This is my first ever ham. Somehow I’d always passed on the sales that every grocery store has on them this time of year, but when I learned that they needed to cook at a relatively low heat for many hours I knew there’d be one in my Sun Oven this year. Today the weather was so perfect for solar cooking that I couldn’t wait until Sunday for that to happen. Maybe will have a picnic on Easter – with ham sandwiches in tow.
Sun Oven Holiday Ham
3 tablespoons unsalted butter, melted
2 tablespoons fresh thyme, chopped
1 (10 to 12-pounds) ham
1/4 cup cider vinegar
1/2 cups honey
1 teaspoon Worcestershire sauce
Remove ham from refrigerator and bring to room temperature, about 1 hour. Set Sun Oven out to preheat.
Remove and discard any rind or skin from the ham leaving 1/4 inch of fat. Score the fat on the top of the ham in a crosshatch pattern without cutting into the meat. Put the ham in a large oven bag. Secure the bag with a clothespin or other oven-safe, easy-open fastener. Place the bagged ham on a rack in large roasting pan. Cook in the Sun Oven for 1 3/4 to 2 hours.
While the ham is roasting prepare the glaze. Combine the melted butter and thyme in a small bowl, set aside. Boil the vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in the honey, Worcestershire sauce, and butter mixture.
Remove ham from the Sun Oven. Carefully open the bag and brush ham with the honey glaze. Reseal the bag and return the ham to the Sun Oven and continue cooking until ham is heated through, about 1 hour.
Makes 10 to 14 servings.