A Ham Like No Other – Locally raised is the best!
- 3 tablespoons unsalted butter
- 2 tablespoons chopped thyme
- 1 bone-in ham, 9-11 pounds (for this amount of glaze)
- 1/4 cup cider vinegar
- 1/2 cup mild honey
- 1 teaspoon Worcestershire sauce
[Note: I made a smaller amount of glaze, using about 1/3 of the listed amounts since I had a small ham.]
Take ham out of the fridge an hour or so before baking to get it closer to room temperature and score before basting.
Preheat oven. [I baked my ham at 325. I’ve seen anywhere from high 200s to 350 recommended. Also, because my ham was smoked but not fully cooked, I needed to bring it to 160 degrees.]
Next, put the cider vinegar in another pan and, over high heat, reduce down to 1/4 the original amount, and remove from heat. I recommend using a stainless steel pan for the vinegar reduction rather than Pyrex or Corning-ware so you have more immediate control over the temperature.
Whisk the reduced vinegar into the butter and thyme. Add the honey, brown sugar, and Worcestershire sauce.
You can see that I lined the pan under the rack. Talk about easy cleanup! You will also note that I didn’t put any liquid in the pan. Many recipes recommend it. Mine came out just dandy without it. So again, however you like to do it. 🙂
This ham was so good that we dug in before I took the official “plated” shot, so I took this after we ate our first meal of this delicious ham. As you can see, we had Brussels sprouts and mashed potatoes to accompany. Just for fun, here is how I do mashed potatoes.
I steam the chunks of potatoes, rather than boil, and I leave the skin on if they are organically and/or locally grown by a trusted farmer. While they are cooking I heat water in the bottom of a double boiler and in the top pan, put butter, olive oil, and finely chopped shallot and let the butter melt and the shallot infuse into the butter/oil mix as it all heats up.
Once the potatoes are well-cooked, I move the top pan with the oil and shallots to the counter and add about a half a cup of dairy, whether yogurt, milk, or half and half [amount based on four mid to small potatoes] and add the potatoes, some salt and pepper, and smash away, right in the top pan of the double boiler, adding a bit of water if needed for a creamier texture. [Sometimes I use a ricer, but that method is not effective when the skins are on the taters!]
The advantage to this technique is that you can make the potatoes early on in the meal prep since you can keep them warm using the same double boiler pan. And, for those who like the sour cream and and onion or other flavored instant potato mixes, you can easily make much tastier and healthier versions (less sodium and better quality fats!) for yourself with this method.
And that’s it for now. Use locally grown and raised foods if you can – they taste WAY better and are healthier choices for you, your family, and our environment.