So here it is! If your family is like mine, we don't make a turkey for Christmas because, well, we just had one a month ago! So instead, we make ham. This recipe is my own concoction (well, the glaze is) and it is super easy to do. Try using a bone-in ham as I feel this gives it extra flavor. Avoid using those spiral-cut hams. Every time I've had one of those, they always seem to taste tough and leathery to me. Make sure to rest your ham (as with any cooked meat) for at least 20 minutes before serving to lock in all those wonderful juices. I'll hope you'll give it a try! Merry Frickin Christmas!!!
1 bone-in ham, shank or picnic shoulder
1 cup packed brown sugar
1/3 cup honey
1 tsp. dijon mustard
1 tsp. stone ground mustard
1/4 tsp. ground cloves
1 1/2 cups juice, any kind (mix and match if you like)
1/4 cup marmalade or preserves, use your favorite
kosher and cracked black
1 cup packed brown sugar
1/3 cup honey
1 tsp. dijon mustard
1 tsp. stone ground mustard
1/4 tsp. ground cloves
1 1/2 cups juice, any kind (mix and match if you like)
1/4 cup marmalade or preserves, use your favorite
kosher and cracked black
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