Baked Ham with Spicy Honey-Butter Glaze
Makes 8 servings
1 (7-pound) cured ham
½ cup honey
4 tablespoons unsalted butter, cut into pats
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
1 teaspoon ground allspice
1 teaspoon ground mace
¾ teaspoon ground nutmeg
2 cups pork or chicken stock or water
how to prepare
Preheat oven to 300 degrees.
Place ham in a baking pan. Cut about 20 evenly-spaced small slits in skin, angling knife through meat toward bone. Do not cut all the way through. Use your finger to create a hole in the meat, but leave the opening as small as possible.
In a food processor, make a glaze by combining honey, butter, Vegetable Magic®, allspice, mace and nutmeg. Process until smooth.
Fill the bulb of a baster with honey mixture. Insert tip of baster in holes in ham. Squeeze glaze into holes. Smear a thin coating of glaze over top and sides of ham. Reserve remainder. Pour stock into bottom of pan.
Bake, uncovered, in 300 degree oven for about 45 minutes. Spoon some reserved glaze over ham just to thinly coat. Repeat glazing procedure about every 45 minutes until done. Bake a total of 3 to 3½ hours or until ham is a dark crusty brown and internal temperature is 165 degrees.
Copyright © 1989 by Paul Prudhomme