Recipe

Main course

Glazed Ham

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Glazed Ham

Wether it's Christmas or Easter, this delicious honey glazed ham recipe by Tom Hudgens is the perfect main course for an holiday meal

Ingredients
For the ham
For the glaze
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 8
  • Recipe cuisine International
Preparation

Choose a large stock-pot with a heavy bottom for the initial cooking of the ham—slow, even heat is necessary.

Pour the milk in the pot, and add the onion, garlic, ginger, allspice, peppercorns, and thyme.

Give the ham a quick rinse, and ease it down into the pot.

Place the pot on a medium-low flame, checking and stirring often as the milk heats.

When the milk begins to simmer, lower the heat to maintain a simmer—the milk shouldn’t boil hard.

Continue to monitor the ham, turning it several times throughout the process, until an instant-reading thermometer registers 71°C in the thickest, meatiest part of the ham.

You may hold the ham in the hot liquid until you’re ready to glaze it.

To make the glaze, first remove the black seeds from the cardamom pods, and crush them fine in a mortar.

Put the cardamom seeds and all the other glaze ingredients in a small saucepan, and heat over a medium flame until bubbling.

About 45 minutes before serving time, glaze the ham: heat the oven to 190°C.

Drain the ham from the milk. (My friend Elge suggests saving the strained milk to make a sumptuous gravy for ham biscuits for Boxing Day brunch).

Pick off any bits of onion or other aromatic ingredients that may be adhering to the ham.

Put the ham, fat side up, on a rimmed baking sheet.

Dab the ham with paper towels to help the glaze adhere.

Using a barbecue brush, apply one third of the glaze, and put the ham in the hot oven.

Bake 20 minutes, allowing the first layer of glaze to darken and set, then remove the ham and apply half the remaining glaze.

Bake another 10 minutes, then apply the remainder of the glaze.

Return to the oven for another 10 minutes, carefully transfer the ham to a serving platter, and bring it, with fanfare, to the dining table!

This recipe is taken from The Commonsense Kitchen by Tom Hudgens

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