Tuesday, November 10, 2015

Honey-Roast Ham Recipe


Courtesy of DK Books - Greener
Photo By: Dorling Kindersley

Happy Thanksgiving Friends,

This savory, honey roast ham is perfect as an alternative to turkey on Thanksgiving Day or served hot or cold to family and friends anytime during the holiday season. Here's the recipe...

Use a cured ham with the skin on; boiling the ham will loosen the skin. The skin should be removed before roasting, exposing the fat layer, which should be scored. If you serve this ham hot for one meal, use the cold meat in salads, sandwiches and soups — it will keep well for a good seven days in the fridge.

Ingredients
  • 6-1/2 lb. cured ham with the skin
  • 2 sticks celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 onion, coarsely chopped
  • 8 black peppercorns, 2 bay leaves, 4 sprigs thyme, a few fresh parsley stems and 12-16 cloves wrapped in a sachet
  • a handful of extra cloves
  • 4 tbsp. honey
  • 1-1/2 tbsp. English mustard
Directions
1. Preheat the oven to 350° F. Place the ham, vegetables and sachet in a pan. Cover with cold water. Bring to a boil, and then simmer for 1-3/4 hours. Then lift the ham onto a board and cut away the skin.

2. A smooth layer of fat should be left on the ham. Score the fat with a sharp knife, first in one direction and then in the opposite direction, to make a diamond pattern.

3. Stud the fat with cloves by placing a clove at the center of each diamond shape. Transfer the ham to a metal roasting tray. Mix together the honey and mustard for the glaze.

4. Drizzle the glaze evenly over the fat. Roast in the oven for about 45 minutes, basting with the glaze a couple of times, until the glaze is dark golden. Serve while warm or leave to cool.

Bon App├ętit...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!





Live well,
Yvonne

No comments:

Post a Comment