Pork is the perfect meat
This is such a classic dish and the leftovers are wonderful. We always end up buying a ham or turkey after the holidays, because they tend to go on sale then.
Honey-Glazed Ham
- 1 6-10 pound bone-in ham
- roughly 20 whole cloves
- 1/3 cup honey
- 1/3 cup Dijon mustard
- 1 tbsp sweet brown mustard
- 1 tsp horseradish
Preheat to 325°F. Line large roasting pan with foil. Trim off skin and all but about a 1/4 inch fat. Place ham, fat side up, in prepared pan. We used a roasting pan with a rack to keep the ham from sticking to the foil. Roast until thermometer at bone registers 130°F to 135°F. This will take about 10 minutes per pound.
Remove ham from oven; increase temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Put a clove in each point of the diamonds, or most of them along the top. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham rest about least 20 minutes.
A great recipe that for some reason we don’t make often enough….
Good that you brought it to my attention, I see one in our future!
Beautiful – perfect for a party.
Great idea to pick up post Christmas hams !
That is a juicy looking ham. You always make everything look so good. Do you have a recipe for split pea soup? Take care, BAM
Sure do: http://rufusguide.wordpress.com/2011/10/24/split-pea-soup/.
Thank you very much. I am having a huge craving for that soup right now and seeing your ham…well you know the rest…Take care, BAM
I love ham, and they are indeed my favourite leftovers of Christmas dinner! Lovely recipe, I’m salivating! Have you ever tried adding fennel to the ham joint? Excellent little addition of flavour, highly recommended. Check out my food blog: http://www.jamesforrestfood.wordpress.com cheers and keep up the good work!
Happy eating!
I haven’t and I will check that out!
Very sexy looking ham. That must taste wonderful – very envious:)
That’s a very good time to buy – they cost a fortune in December
I could eat ham like this all year around. Delicious.
Mandy
The week after New Year’s is fill up the freezer time…there are tons of leftover goodie in the meat case!
Now that’s he perfect combo of flavours in my book; love Dijon and honey together.
Looks great, Greg. For me, the ham sandwiches and eventual split pea soup are reasons to cook the ham. Getting one on sale is all the better.
Yes yes yes yes yes please. That ham looks amazing. I’m imaging all of the ham sandwiches I’d eat with that.
Bought a ham this week but boiled it. Damn, will have to go and buy another now so I can make your versión!
I am catching up on posts and am very hungry now. Roast, martini, potatoes & kale, and a little ham on the side! Everything is incredible! Greg and Katherine, you are amazing!!
Yum, we had ham over Christmas, and it looked like yours!
I agree with ChgoJohn. You make the ham so you have sandwiches and pea soup after. This ham looks amazingly good.
We adore glazed ham! Yours looks amazing!
Yours did too!
I love pork cooked in this way, actually it was our lunch on new year. Your recipe sounds delicious.
Looks super delicious! I love ham because it (hopefully) tastes great the night you make it, but I always look forward to all the things I can make with the leftovers too!
I haven’t had this in SOOOO long. I’m seriously drooling right now. That glaze looks fantastic!
Glazed ham will always be a favourite