Ham-azing Honey Glazed Ham (aka the "Please Don't Dry Out on Me" Ham)

-


                                      


Alright, folks, gather 'round, because we're about to embark on a culinary quest of epic proportions. We're talking about glazing a ham. Not just any ham, mind you, but a spiral-cut, bone-in behemoth of deliciousness. This isn't your average Sunday dinner ham, this is a holiday ham – the kind that makes your relatives weep with joy (or maybe just envy). So, if you're ready to unleash your inner ham wizard, grab your ingredients and prepare for some serious glaze action. Just a warning: this recipe is so good, it might just make you the official ham provider for all future family gatherings. You've been warned. Let the glazing games begin!



Prep Time: 5-10 minutes (because even culinary geniuses need a minute to gather their honey)

Cook Time: 2-3 hours (or the length of a really good movie trilogy, minus the bathroom breaks)

Makes: Enough glaze to make your ham do a happy dance (about 2 cups)

Ingredients:

  • 1 (8- to 10-pound) bone-in, spiral-cut ham (the kind that hasn't been swimming in extra water – we're going for flavor, not a pool party)
  • 2 cups packed light brown sugar (because life's too short for boring sugar)
  • 1 cup honey (the stuff bees work hard for, so you better appreciate it)
  • 1/2 cup Dijon mustard (because a little zing makes everything better)
  • 2 tablespoons unsalted butter (because butter makes the world go 'round)
  • 2 tablespoons apple cider vinegar (a touch of tang to keep things interesting)

Instructions:

  1. Preheat your oven to 275°F. Yes, that's right, 275. We're going low and slow, people. Line your roasting pan with enough foil to build a small boat (or, you know, wrap a ham).

  2. Unwrap your ham like it's a precious gift (which it kind of is) and place it cut-side down in the foil-lined pan. Wrap that sucker up tight in the foil. We're creating a sauna for your ham, so it stays nice and juicy.

  3. Bake until a thermometer stuck into the center (not bone, please!) reads at least 120°F. This will take 2 to 2 1/2 hours, but start checking around the 1 1/2-hour mark. Remember, patience is a virtue, especially when dealing with ham.

  4. While the ham is getting cozy in the oven, let's make the magic glaze. Combine the brown sugar, honey, mustard, butter, and vinegar in a saucepan. Bring to a simmer, stirring like you're conducting an orchestra of deliciousness. Reduce the heat and simmer until it's thickened and darkened, about 20 minutes. It should look like liquid gold.

  5. With about 30 minutes left on the ham's oven vacation, take it out and unveil it to the world! Baste it generously with the glaze, making sure to get it in all the nooks and crannies. Return it to the oven, uncovered this time, and bake until it reaches 120°F to 140°F.

  6. Let the ham rest for 5-10 minutes before carving. This gives the juices time to redistribute, so you don't end up with a dry ham (the horror!). Use a long, thin knife to cut around the bone and then slice along the natural lines. Behold, your masterpiece!

Comments

Post a Comment

Popular posts from this blog

Kitchen Shenanigans

-
Image
                                               Alright, buckle up your taste buds, because Kitchen Shenanigans is about to get a humor injection. We're not just about budget-friendly food,I'm all about budget-friendly food with a side of giggles. Because who says saving money can't be hilarious? "At Kitchen Shenanigans I'm passionate about sharing tried-and-true recipes that are both budget-friendly and delicious. I value your time and money, so every recipe is rigorously tested and perfected. (By 'rigorously tested,' I mean I made we, ate it, and didn't die. Mostly.) Join me as I create affordable, family-friendly meals, from copycat classics (because who doesn't love a good knock-off?) and exciting international dishes (because sometimes 'exciting' just means 'I had no idea what this was, but it tasted good') to cherished family recipes passed down through gen...
Read more

Sweet n Sour Meatballs

-
Image
 Sweet and sour meatballs: the culinary equivalent of a high-five followed by a gentle karate chop to the tastebuds. They're so versatile, you can serve them as an appetizer (if you're feeling fancy) or a main course (if you're feeling ravenous). These little flavor bombs are typically constructed from ground meat, bread crumbs, and a sweet and sour sauce so good, it'll make you want to do the Macarena. And the sauce? Oh, the sauce! It's a symphony of pineapple juice, ketchup, soy sauce, and vinegar, all harmonizing in a way that would make even Gordon Ramsay crack a smile (maybe). Here's a recipe, because sharing is caring (and because I'm contractually obligated to provide one): Ingredients: For the Meatballs (aka Flavor Orbs): 1 pound ground beef (the star of the show) 1/2 cup bread crumbs (because meatballs can't hold themselves together with sheer willpower) 1 egg (the glue that binds these meaty dreams) 1/4 cup chopped onion (because onion...
Read more

CopyKat KFC Chicken

-
Image
Alright, folks, gather 'round the fryer, because we're about to get clucking hilarious with this copycat KFC recipe. We all know the Colonel probably rolled over in his grave when they introduced that Double Down sandwich (chicken as the bun?!), but we're keeping it classy (and crispy). Why make it at home? Because you can use better ingredients, it's cheaper, and you can finally control the spice level. (Ever gotten a KFC chicken leg that tasted like it wrestled a ghost pepper? Yeah, me neither. But I have had some suspiciously spicy ones). "The real-life Colonel Sanders might have hated what the restaurant became after he sold it, but we still think their chicken is "finger lickin' good." (Unless you're using a fork. Then it's 'fork lickin' good'.) So why should you even attempt to make it at home? For starters, it's less expensive, and you can use higher quality ingredients in your home kitchen. (Like, actual chicken, no...
Read more