Thanksgiving Recipes - Honey-Glazed Ham

by Slashfood Editor, Posted Nov 9th 2009 @ 5:45PM

Honey-baked ham is an old-fashioned holiday staple. If turkey is the star of the Thanksgiving spread, honey-baked ham is the best supporting actor.

Get the recipe to this classic along with many others after the jump.

Honey-Glazed Ham
Provided by Curtis Stone

For the glaze:
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup coarsely chopped peeled fresh ginger
1/4 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup whiskey
zest of 1 orange
1 stick cinnamon
5 whole cloves
1 star anise
1 clove garlic, crushed

For the ham and pineapple:
2 whole carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 whole orange, cut into 4 wedges
1 smoked cured ham, about 10 pounds, at room temperature
1 4 1/2 pound pineapple, peeled, quartered lengthwise, cored, cut into 1/2-inch-thick slices

Combine the honey, vinegar, ginger, mustard, brown sugar, whiskey, orange zest, cinnamon stick, whole cloves, star anise and garlic in a medium saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar. Remove from the heat and steep for 5 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids.

Meanwhile, preheat the oven to 350 degrees F. Place the carrots, celery, onion and orange wedges in the bottom of a roasting pan and set the ham on top of the cut vegetables.

Brush some of the glaze over the ham to coat entirely and generously.

Tent the ham with foil. Bake until a thermometer inserted into the thickest part of the ham registers 140 degrees F, brushing with the glaze every 20 minutes, about 2 to 2 1/2 hours. The glaze should be golden and caramelized and the ham should be fully heated through.

the roasting pan from the oven and allow the ham to rest for 10 minutes. Transfer the ham to a carving board. Strain any pan drippings into a small bowl and skim off any excess oil.

Preheat the broiler. Place the pineapple slices in a single layer on a large baking sheet. Brush some of the glaze over the pineapple. Broil until the pineapple is tender and golden brown, basting pineapple with juices, about 10 minutes.

Holding the ham in place with a carving fork, cut the ham into about 1/4-inch-thick slices and arrange on a platter.

Arrange the pineapple slices around the ham. Serve with the reserved pan drippings and any remaining glaze and enjoy.

Find more Curtis Stone recipes at KitchenDaily.

Filed Under: Holidays, Recipes
Tags: curtis stone, fall, honey glazed ham, pork, thanksgiving