With Easter coming up, I thought sharing our honey glazed ham recipe would be appropriate, although it's certainly not exclusive to Easter. Christmas, family gatherings, holiday parties, and potlucks are all fair game for this recipe. It is a wonderfully tasty and simple recipe, so much so that it has made a ham-lover out of my sister, who had previously despised the stuff. However, I obviously used a Pasture Song Farm ham, so the question remains, is it so good because of the recipe, or because of the pork? You'll just have to use one of our hams to be sure!
Honey Glazed Ham
Honey Glazed Ham
| Cook time: 15-20 min. per pound of ham* Prep time: 15 minutes Ingredients:
*This recipe is based off of hams that are smoked, but technically "uncured" (because they're made without nitrates) |  |
Directions:
Preheat the oven to 325 degrees F. Score the ham by slicing 1/3" into the surface of the ham in parallel arcs one way, and then the other, making rather a grid. Place in the roasting pan and rub 2 tablespoons or so of honey over the ham, getting into the cracks you've made. Drain the can of pineapple, making sure to reserve the juice for later. Pin the pineapple slices over the ham surface. Cover the ham with aluminum foil and place in the oven. It should take about 15-20 minutes per pound of ham. There is no need to baste the ham! That is what the scoring is for, and besides the drippings are quite salty and would perhaps make the ham too salty.
About an hour before it's done, take it out to put on the glaze. To make the glaze, place the pineapple juice in a small saucepan, along with cloves, ginger, a spoonful of mustard, and 2 T honey. Bring to a boil and simmer for five minutes or so, stirring occasionally, to reduce it slightly and infuse with the spices. Remove the aluminum foil from the ham and spoon the glaze over the ham, saving about 1/2 c of the glaze for the end. Keep the aluminum foil off and return it to the oven for the last hour. You want the ham to have an internal temperature in the range of 155-165 degrees F.
When up to temperature, remove from oven, drizzle over the remaining glaze and let it sit for about 20 minutes before carving. As an Easter dinner, serve with buttered peas, a spring greens salad, and biscuits. You can use the remaining meaty ham bone to make a superb green pea/ham soup, and the leftover ham makes delicious sandwiches. Now that's a gift that keeps on giving! Enjoy!
Preheat the oven to 325 degrees F. Score the ham by slicing 1/3" into the surface of the ham in parallel arcs one way, and then the other, making rather a grid. Place in the roasting pan and rub 2 tablespoons or so of honey over the ham, getting into the cracks you've made. Drain the can of pineapple, making sure to reserve the juice for later. Pin the pineapple slices over the ham surface. Cover the ham with aluminum foil and place in the oven. It should take about 15-20 minutes per pound of ham. There is no need to baste the ham! That is what the scoring is for, and besides the drippings are quite salty and would perhaps make the ham too salty.
About an hour before it's done, take it out to put on the glaze. To make the glaze, place the pineapple juice in a small saucepan, along with cloves, ginger, a spoonful of mustard, and 2 T honey. Bring to a boil and simmer for five minutes or so, stirring occasionally, to reduce it slightly and infuse with the spices. Remove the aluminum foil from the ham and spoon the glaze over the ham, saving about 1/2 c of the glaze for the end. Keep the aluminum foil off and return it to the oven for the last hour. You want the ham to have an internal temperature in the range of 155-165 degrees F.
When up to temperature, remove from oven, drizzle over the remaining glaze and let it sit for about 20 minutes before carving. As an Easter dinner, serve with buttered peas, a spring greens salad, and biscuits. You can use the remaining meaty ham bone to make a superb green pea/ham soup, and the leftover ham makes delicious sandwiches. Now that's a gift that keeps on giving! Enjoy!
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