Thyme Honey Baked Ham Food

THYME AND HONEY GLAZED HAM

Steps:

• Preheat oven to 325°F Score surface of ham to allow for expansion, and bake for 3-4 hours, or until a meat thermometer placed in the thickest part of the ham registers 140°F.
• After 2 hours of baking, begin glazing ham and baste frequently until it is done, Let stand for 10-15 minutes before carving to allow juices to settle.
• GLAZE;.
• While ham is roasting place chicken stock, wine, honey and thyme in a saucepan and simmer for 20 minutes or until mixture begins to thicken. Strain out thyme and season with salt and pepper.
• RELISH:.
• Using a hand blender or food processor, blend together beets, vinegar, horseradish and salt. Serve at room temperature as a relish with the ham.

THYME HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees.
• Score fat on top of the ham in a crosshatch pattern.
• Put ham on a rack in a large roasting pan.
• Cover ham with parchment paper, then cover the roasting pan with foil tightly.
• Bake for 10-12 minutes per pound, or per your ham's instructions.
• Melt the butter with fresh thyme then set aside to allow flavors to mingle.
• Meanwhile, boil the cider vinegar in a small saucepan until reduced to 1 tablespoon.
• Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter.
• Let honey glaze stand until ham has baked.
• Discard foil and parchment paper from ham.
• If there is no liquid in the roasting pan, add 1 cup water (liquid will prevent glaze from burning in the pan and will become a delicious pan sauce).
• Brush ham with half of the honey glaze, then bake, uncovered, for 30 minutes.
• Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.
• Remove from the oven and place the ham on a cutting board. Let the meat rest for at least 10 minutes prior to carving.
• Pour the liquid from the roasting pan into a bowl. Serve on the side to spoon over slices of ham, if desired. Enjoy.

THYME HONEY BAKED HAM

Steps:

• In a small saucepan, combine honey, apple cider vinegar, fresh thyme, Kosher salt and butter. Bring to a simmer over medium-low heat.
• Cook your ham according to package directions. Since you can use any cut you'd like, it is hard for me to instruct you on temperatures and times.
• When ham is about 30 minutes away from being done, start to baste with thyme honey glaze, basting every 10 minute until finished. Be mindful to get in all the cuts, nooks and crannies for the most flavor!
• If you've tried this recipe, come back and let us know how it was!

HONEY BAKED HAM (THE REAL THING!)

Steps:

• First you must slice your ham, if it is not already sliced.
• Use a very sharp knife to cut the ham into very thin slices around the bone.
• Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed.
• You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.
• You may wish to turn the ham onto its flat end and cut around it starting at the bottom.
• You can then spin the ham as you slice around and work your way up.
• Mix the ingredients together in a small bowl.
• (I like to make double this recipe for a nice large ham).
• Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter.
• Pour the sugar mixture onto the wax paper and spread it around evenly.
• Pick up the ham and roll it over the sugar mixture so that it is well coated.
• Do not coat the flat end of the ham, just the outer surface which you have sliced through.
• Again, I like to stuff some of the sugar mixture INSIDE the slices.
• Turn the ham onto its flat end on a plate.
• Use a blow torch with a medium-size flame to caramelize the sugar.
• Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn.
• Spin the plate so that you can torch the entire surface of the ham.
• Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture).
• Serve the ham cold (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing!
• Don't be frightened to use the torch!
• You can to it outside, if you wish.
• Just set it on something fire proof and have fun blazing away!