Saturday, April 11, 2009

Glazed Ham

I love lamb for Easter, but it's hard to find in the market and tends to be considerably more pricey (unless I get it the day after Easter - I love how the markets quickly clearance it out!) so we usually have ham Easter day. This is a very tastey glaze. This recipe calls for a bone in ham, and even tells you to de-bone it. You can do that if you want. I buy a spiral cut ham, and baste the glaze on the ham while cooking, eliminating this step. The spiral cut allows the flavor to soak in while baking and basting.

  • 1 (8 lb.) bone-in shank ham
  • 4 c. water, or as needed
  • 1/2 c. honey **
  • 1/2 c. brown sugar
  • 2 TBS liquid smoke flavoring
  • 2 TBS Worcestershire sauce
  • 1 pinch ground cloves


  1. Preheat the oven to 275 degrees F. Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
  2. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
  3. Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
  4. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

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