So my friend had asked me how I glaze/season my hams back around new years and I was going to post it up here but had totally forgot about it until just now. So I figured I'd go ahead and post it up here for ya'll. My mom use to do this EVERY year for Thanksgiving AND Christmas AND New Years. It quickly became both of my brothers favorite thing. It's SOOOO delicious and the technique is easy. I'll warn you that it's a bit time consuming but it's worth it I promise.
1 large bottle of Clover Honey (if you can find the honey that has the comb in it then I HIGHLY recommend that over ANY other type. But if you can't Clover Honey works just fine)
1 large spiral cut SMOKED ham (this is CRUCIAL!! It MUST be a smoked ham otherwise it won't work. No honey glazed flavoring.....SMOKED!!!)
1/2-1 cup of WHOLE cloves (I'm not EXACTLY sure how much I use but I do use quite a bit)
1. Take your ham out of the packaging and wash it. Place it in your roasting pan and make sure you preheat the oven to the time the packaging says (I think we usually do 350?!....ish maybe?).
2. Once your ham is washed and in the pan you can begin the tedious part. Take your whole cloves and stick them stem side into the skin of the ham (if it's got a sliced open side and not 2 "end" sides then do NOT stick them into the meat part....just the skin). You don't have to make a patter because they will be removed after it's cooked. Just randomly stick them all over. If you like a bold flavor use more. If you like a milder flavor use less.
3. Once the skin is covered in cloves slowly drizzle the bottle of honey all over the entire ham. Covering every inch of it. Cover the pan loosely with Aluminum foil (I always do this even if I have a lid....the aluminum foil loosely allows steam to escape but not dry out the ham)
4. Be sure to bast the ham once every hour until the last hour of cook time. Then be sure to bast the ham twice...3 times if you want. This step is crucial in keeping your ham moist and flavorful. It recoats the meat with the honey and allows it to soak up more of the flavor. (cook the ham according to the package directions as it's different for every ham)
Now I want to explain why I say to follow the package directions. Because I didn't specify whether you have to use a bone in or boneless (which it REALLY doesn't matter which you use....i prefer bone in for more flavor but it's not necessary). Whether it has a bone or is boneless will effect the cook time and temperature. So be sure to cook it according to the directions on the wrapper. :)
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