Photography by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua
Happy Holidays Friends,
If you’ve only ever had cloyingly sweet baked ham, this great make-ahead version will be a welcome surprise. Its four-ingredient glaze is loaded with heat from sriracha and acid from vinegar, which help to anchor the sugar in the ketchup and maple syrup. According to Jacques Pépin, poaching a ham before roasting removes any excess salt and keeps it tender and juicy. (Pro tip: Keep the liquid and use it instead of broth in another dish, like split pea soup.) If your ham has a layer of skin, carefully score it with a sharp paring knife or clean craft knife to render the fat underneath and prevent the skin from curling.
Spicy Maple-Glazed Ham Recipe...
Bon Appétit.
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Live well,
Yvonne
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