Horseradish + Honey Glazed Ham
Happy Easter everyone!!
This will be my first Easter spent in Scotland – as last year I was on holiday in Ireland with my beloved cousin Erin – and it’s turning out to be an absolutely lovely day! Sun shining, birds chirping, trees and flowers in bloom, and one de-li-ci-ous ham in the oven!!
Many Scots celebrate Easter with a meal of roasted lamb – but for many reasons (including the fact I draw a culinary line in the sand at eating lamb!) – I’ve decided to go for a traditional American Easter favorite instead. This delicious recipe comes courtesy of my brother Kerey, who introduced it to the family this past Christmas. I’ve never been a fan of horseradish, but the way the flavors in this dish come together is phenomenal, and I would recommend it to even the biggest horseradish skeptics.
If a 5-pound ham sounds excessive for a small family, keep it mind there are hundreds of ways to use leftover cooked ham in other recipes – I will be featuring one of those recipes in my next post!
HORSERADISH + HONEY GLAZED HAM
1 5-pound boneless whole cooked ham
1/4 cup honey, warmed
1/8 tsp ground cloves
3/4 cup packed brown sugar
1/3 cup creamy horseradish
3 tbsp freshly squeezed lemon juice
1. Preheat oven to 325 degrees Fahrenheit.
2. Using a sharp knife, score 1/2-inch-deep slices in the top of the ham in 1/4-inch intervals. Place ham on the rack of a shallow roasting pan.
3. In a small bowl, combine warmed honey and ground cloves. Stir well and drizzle over ham. Bake, uncovered, for 1 1/2 hours, or until a meat thermometer inserted in the thickest part of the meat reads 140 degrees Fahrenheit. Baste often with drippings every 15 to 20 minutes throughout cooking.
4. Meanwhile, combine the brown sugar, horseradish and lemon juice in a small bowl. Increase oven temperature to 400 degrees. Baste ham with brown sugar-horseradish mixture, allowing sauce to soak into score marks.
5. Bake, uncovered, for an additional 15 to 20 minutes. Let rest for 5 minutes before slicing and serving.