Honey Glazed Ham

   Jump to Recipe

 

I love to make this ham around Thanksgiving this recipe is simple and so easy to make.  My mom always made this ham on all the holidays.  I made a few changes of my own by adding cloves which my mom don’t like at all.  If you do not like cloves omit them.

Print

Honey Glazed Ham

Best ham ever hands down. This will be your holiday signature ham

Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 25 people
Author Deborah Chapman

Ingredients

  • 1 12-14 pound Ham Shank low sodium by Cooks
  • 1 can sliced Pineapples In its natural juice
  • 1/3 cup brown sugar
  • 1/3 cup organic raw honey
  • 6-8 cherries (maraschino) without the stems
  • 22 toothpicks, soak them in water for about 5-10 minutes
  • 10-14 cloves with the stem attached
  • 2-3 tsp maraschino juice optional
  • 1 can of the juice from the pineapples
  • 2-3 sheets aluminum foil

Instructions

  1. This is how the ham should look once you place the pineapples, cherries, and the toothpicks are inserted to hold the fruits in place using three toothpicks, two to hold the pineapples and one for the cherry in the center.

Recipe Notes

  1.  Pre-heat oven to 350 degrees. 
  2.  Remove the plastic seal that covers the shank bone on the front of   the ham and discard.  Rinse the ham and pat dry with a paper towel. 
  3.  Place five or six pineapples and place them on top of the ham it should  be three on the top and three or two on the back-end of the ham.  Be sure to place the toothpicks as far as it can go but enough to be able to remove once the ham is done and cooled.  Place the cloves around the ham and under the ham, place a few on the front, back and sides of  ham, spreading them around the ham (see the above illustration).         
  4.  Sprinkle about 3 tbsp of the sugar on the ham, drizzle about 3 tbsp of the honey.  Place the rest of the pineapples in the pan with the ham if  you don"t eat them,  I unusually eat one or two.
  5. Cover the ham with foil and roast for about 45 minutes then drizzle         about 3 tbsp of the honey and  sprinkle about 3 tbsp of brown sugar     over the ham and base the ham with the juices at this time add the rest of the pineapple juice from the pineapples cover and place the ham back into the oven. 
  6. After about 1 hour and 30 minutes of cook time uncover the ham  drizzle the rest of the honey and sprinkle the rest of the sugar over the ham  and bast again with the juices,  place the ham back into the oven uncovered basting every 10 minutes for 30 minutes.  Your  ham should be nice and golden brown.

*Once the ham have cooked cover the ham until the ham is cooled and the juices have distributed throughout the ham,  cutting the ham before the cooling process will cause your juices to escape and causing you to have a dry ham and we do not what that to happen so wait about 30 to 40 minutes. 

 

 

SaveSave

SaveSaveSaveSave

SaveSaveSaveSaveSaveSaveSaveSave

SaveSaveSaveSave

SaveSaveSaveSaveSaveSave

SaveSaveSaveSave

SaveSaveSaveSave

SaveSaveSaveSaveSaveSaveSaveSave

Advertisements

Balsamic Vinegar Reduction

Print

Balsamic Vinegar Reduction

This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile.

Course condiment
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings
Author Deborah Chapman

Ingredients

  • 1 Cup white balsamic vinegar
  • 3-4 tbsp Raw honey I used three

Instructions

  1. This is how it should look once it coats the spoon

Recipe Notes

Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, drizzle over a salad, add it to any dish it is endless. 

Once cooled store in a mason jar and refrigerate.  If your balsamic reduction becomes too thick once you refrigerate it you can add a little warm water and it will loosen it up and it will not change the taste or the level of thickness just add about 1/2 tsp of hot water.

*To make sure your reduction is the consistency of molasses dip the spoon into the liquid and make sure the back of a spoon is covered and not runny the level of thickness of your balsamic reduction should be like molasses.

 

 

SaveSave

Quinoa with Cranberries

Print

Quinoa with Cranberries

Taste so delicious and it is a versatile dish.
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 1 cup quiona
  • 1 cup water
  • 1/4 tsp kosher salt
  • 1 tsp coconut oil or olive oil
  • 1-2 tsp cranberries (dry) or whatever dry fruits you prefer
  • 1 banana (sm) or 1/2 large banana
  • 1-2 tsp slivered almonds toasted or whatever nuts you prefer
  • 1-2 tsp coconut chips unsweetened
  • 1/8 tsp cinnamon
  • 1-2 tsp honey or maple syrup or whatever sweeetner you like

Recipe Notes

Rinse quinoa for about 3 minutes under cold water stirring constantly with a spatula, this step is very important or the quinoa will be very bitter. Once rinsed let quinoa drain for a minute or two in a colander. In a small pot on medium heat add the coconut oil and then add the drained quiona and toast in the pot for about 2 minutes, then slowly add the water, salt and let boil for (1) one minute, cover the pot and simmer for 15 minutes. Once quinoa is cooked let it stand for 5 minutes covered then fluff with a fork, add the remainder of the ingredients and enjoy. You can add any liquid to your dish it can be hot or cold soy milk, almond milk, coconut milk or cows milk I prefer mine dry and just warmed.