Newspaper article St Louis Post-Dispatch (MO)

A Honey of a Ham in Time for Easter

Newspaper article St Louis Post-Dispatch (MO)

A Honey of a Ham in Time for Easter

Article excerpt

JUST IN TIME for Easter, here is a recipe for honey-glazed ham, requested by Patrick Decker of Fenton and Jackie McGill of St. Louis. We got recipes from Evelyn Bruce, St. Louis; Wanda Berkbigler, Perryville; and Virginia Horrell, High Ridge.

This first recipe is from New Orleans chef Paul Prudhomme and appeared in the Post-Dispatch in 1989. "With the correct spices in a honey glaze, a baked ham is delicious hot, wonderful at room temperature and great cold," he says.

The second recipe is from the "Farm Journal Country Cookbook" (Doubleday, 1972). Horrell reports that it is especially good. BAKED HAM WITH SPICED HONEY-BUTTER GLAZE

1 (7-pound) cured ham

1/2 cup honey

4 tablespoons unsalted butter, cut into pieces

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground allspice

1 teaspoon ground mace

3/4 teaspoon ground nutmeg

2 cups pork or chicken stock or water

Place ham in baking pan. Cut about 20 evenly spaced small slits in skin, angling knife through meat toward bone. Do not cut all the way through to bottom. Use your finger to create holes in meat, leaving openings as small as possible.

In food processor, combine honey, butter, onion powder, garlic powder, allspice, mace and nutmeg. Process until smooth. Using bulb baster, squeeze glaze into holes. Spread thin coating of glaze over top and sides of ham. Reserve remaining glaze.

Pour stock into bottom of pan with ham. Bake, uncovered, in a preheated 300-degree oven about 45 minutes. Spoon reserved glaze over ham just to thinly coat. Repeat glazing procedure about every 45 minutes until ham is done. Bake a total of 3 to 3 1/2 hours, or until ham is dark crusty brown and internal temperature is 160 degrees.

Yield: 8 servings. HONEY-GLAZED HAM

1 (10- to 12-pound) fully cooked bone-in ham

2 cups apple juice or cider

3/4 teaspoon whole allspice

Whole cloves

1/2 teaspoon chopped fresh ginger

3 (2-inch) cinnamon sticks

1 cup honey, divided


Pickled peaches, for garnish

Parsley, for garnish

Place ham, fat side up, on rack in shallow pan. Insert meat thermometer into center so it does not touch bone. …

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