Stove-top Ham

When there are so many things that need to get in the oven for your holiday dinner, why not do most of the main dish on the stove top?

That's what was done with this ham - which, of course, frees up the oven for equally important things, such as fruit cake. It also produces a more flavourful ham.

Simmering the ham in a flavourful broth allows the aromatics to steep deeper into the meat. Once it is cooked, it is briefly finished in the oven for the delicious crust you get with a roasted ham. The result is a beautiful, golden ham with a moist, flavourful interior. And extra oven space!

Stove-top ham with Dijon apple glaze

Start to finish: 2¹/² to 3 hours (20 minutes active)

Servings: 12

For the ham:

1tbs whole cloves

1tsp fennel seeds

1tsp cumin seeds

1tbs coriander seeds

1tbs canola or vegetable oil

2 medium yellow onions, quartered

2 cloves garlic, crushed

1 cup white wine

1 cup orange juice

1/4 cup lemon juice

2 tablespoons dried oregano

1/4 cup Worcestershire sauce

7- to 8-lb bone-in ham

For the glaze:

1/2 cup Dijon mustard

1/2 cup apple jelly

Using a mortar and pestle or a zip-close plastic bag and a meat mallet, combine and lightly crush the cloves, fennel, cumin and coriander.

In a large stock pot (big enough to hold the ham) over medium-high flame, heat the oil. Add the crushed seeds, onions and garlic. Cook for five minutes, or until the onions begin to brown. Add the wine, orange juice, lemon juice, oregano and Worcestershire sauce. Place the ham in the pot and fill with water.

Bring to a boil, then reduce to a simmer. Cover and simmer for two hours.

Heat the oven to 450F.

Line a baking sheet with foil and place a roasting rack over the foil. Remove the ham from the pot and place on the rack.

In a small bowl, whisk together the mustard and apple jelly, then brush the mixture all over the surface of the ham. Roast for 25 minutes, or until the surface of the ham is golden and the glaze is bubbly. Allow the ham to rest in a warm place for 20 minutes before slicing.