THYME HONEY GLAZED HAM
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.
Provided by Maggie Ruggiero
Categories Roast Easter Father's Day Dinner Ham Honey Thyme Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 12 to 16 servings
Number Of Ingredients 6
Steps:
- Melt butter with thyme and let stand until ready to use.
- Preheat oven to 350°F with rack in lower third.
- Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
- Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
- Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
- Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.
GRILLED HOLIDAY HONEY HAM
Provided by Patrick and Gina Neely : Food Network
Time 14h15m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.
- Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
- Preheat your charcoal grill to 300 degrees F for indirect heat.
- Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.
- Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve.
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- One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. Cut the rind of the ham in a 1 inch diamond pattern, cutting about 1/4 inch deep. Set the ham in the aluminum foil pan.
- Set the grill up for indirect medium-low heat, 300°F, with the heat on the sides of the grill and no heat in the middle. For my Weber Summit, I preheat the grill with all burners on high for 15 minutes, then turn off all but the outside burners (burner #1 and #6), leaving the middle of the grill with no lit burners.
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- Put the pan with the ham in the center of the grill, so the lit burners are not directly below it. Close the lid and cook the ham until it reaches 135°F in its thickest part, about 3 hours for a 10 pound ham. (It should take about 18 minutes per pound of ham, but thickness matters more than weight. If you have a probe thermometer, now is the time to use it; if you don’t, check the temperature every hour.) During the last half hour of cooking, brush the ham with the reheated glaze every ten minutes.
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