Farm market’s ham dish has taste of West Virginia

INWOOD – If you’re Up The Creek as you prepare your home-cooked dinner this Easter, that’ll be just fine with the food experts at Inwood Farm Market.

A popular mustard produced by Up The Creek, a family-owned business based in Montgomery in southern West Virginia, is a key ingredient in the recipe for a spicy-sweet glaze offered by the store, which is operated by the West Virginia Department of Agriculture.

The year-round market, located off W.Va. 51 at 178 Pilgrim St. in Inwood, entices shoppers with locally grown produce and organic eggs, cream, buttermilk and other fresh dairy products from farms in the region as well as honey, salad dressings, spaghetti sauce, mustards, salsas, jellies, dessert items, hot dog chili, beef sticks, Italian-style peppers, DeFluri’s Fine Chocolates made in Martinsburg, apple butter, Tropical Breeze Sun Tea brewed and bottled in Inwood, and a myriad of other goods with West Virginia roots.

For West Virginia wine lovers looking for a drink to complement the ham dish, market manager Faye Roberts suggests Riesling’s from Morgantown’s Forks of Cheat and Vu ja de from Potomac Highlands in Keyser.

Glazed Ham with Pineapple Mustard Sauce

Vegetable oil for greasing pan

1 (8- to 10-pound) partially cooked smoked shank-end ham

3 cups unsweetened pineapple juice (24 fluid ounces)

1 Tablespoon sugar

3/4 cup Up The Creek-brand original mustard (7-ounce jar)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 Tablespoon finely chopped fresh thyme leaves

Put oven rack in middle position and preheat oven to 325°F.

Oil a large roasting pan. If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.

While ham bakes, combine sugar and remaining 2 1/4 cups pineapple juice in a 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, about 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.

Discard foil from pan and brush ham with thyme-mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat registers 145 to 150°F, about 90 minutes. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices and let stand, uncovered, 15 to 30 minutes before slicing.

Serve ham with reserved mustard mixture on the side.

For additional details on the Inwood Farmers Market, call 304-229-5011 or find the market on Facebook or Twitter.

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