At the dinner the other night for the Dinner Club, Jane served a baked ham that was "to die for". It was the best ham I have had in a long time. (I "supervised" her cutting the ham, and had to sample ever so often, to make sure it was ready.)
She said she watches the Food, Network all the time on television and she had seen this recipe on there. It is a recipe of Trisha Yearwood. I have seen several of her recipes. She cooks as well as she sings. Just saying.....
I think everyone else really liked it too, cause they had to "carve" more of it for "seconds". There wasn't much left of her 13 pound ham when we finished eating. (There were 17 of us there for dinner.)
18 to 20 pound smoked ham, water added (Jane's ham was 13 pounds -- it was the biggest one she could find.)
One 16 - ounce box of light brown sugar
1 cup (8- ounce jar) clover honey
Adjust the oven racks to accommodate a large (covered) roasting pan. Preheat the oven to 350 degrees F.
Fit the pan with a shallow rack. You can see in my picture that Jane lined the bottom of the pan with foil for easy clean-up before she placed the rack in it.
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid OR foil as Jane did and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.)
Halfway through the estimated cooking time, add the brown sugar and the honey in a saucepan and cook over medium heat until smooth and the sugar dissolves.
Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone.) It should register 160 degrees F.
Allow the ham to stand for 15 minutest before slicing to allow the juices to set.
She said she watches the Food, Network all the time on television and she had seen this recipe on there. It is a recipe of Trisha Yearwood. I have seen several of her recipes. She cooks as well as she sings. Just saying.....
I think everyone else really liked it too, cause they had to "carve" more of it for "seconds". There wasn't much left of her 13 pound ham when we finished eating. (There were 17 of us there for dinner.)
BAKED HAM WITH BROWN SUGAR HONEY GLAZE
(adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood)
18 to 20 pound smoked ham, water added (Jane's ham was 13 pounds -- it was the biggest one she could find.)
One 16 - ounce box of light brown sugar
1 cup (8- ounce jar) clover honey
Adjust the oven racks to accommodate a large (covered) roasting pan. Preheat the oven to 350 degrees F.
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid OR foil as Jane did and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.)
Halfway through the estimated cooking time, add the brown sugar and the honey in a saucepan and cook over medium heat until smooth and the sugar dissolves.
Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone.) It should register 160 degrees F.
Allow the ham to stand for 15 minutest before slicing to allow the juices to set.
The only way I have ever had ham from growing up till now has been with brown sugar and honey glaze..don't think I could eat it any other way.
ReplyDeleteWe used to use coke with brown sugar. Not sure if we used honey or not. This one was really good.
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