Has any one of you tried to make honey glazes ham at home? If you haven’t tried it yet, this is the perfect moment to do so. I have accompanied this dish with baked veggies, like potatoes, onion, carrots and fennel.
As weekend approaches (well, it’s still Tuesday, but I like to keep my mind on the weekend ☺) you have to absolutely try this dish. It requires a low & slow baking that’s why is ideal for the weekend meals.
Plus is a bonus recipe since leftovers can be reused in a lot of recipes, like salads, cold appetizer dishes, Enchiladas etc etc…
So here comes the recipe:
[lt_recipe name=”Honey and orange glazed Ham” servings=”8 persons” prep_time=”10M” cook_time=”4H 40M” total_time=”4H 50M” difficulty=”Medium” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2018/02/kofshe-gici.jpg” ingredients=”For the ham:;• 1 pork ham 1.5kg;• 20-25 whole cloves;• 2 tbsp. paprika;• 1 tsp. onion powder;• 1 tsp. garlic powder;• 1 tsp. dried oregano;• 1 tsp. ground cumin;• 1 tsp. coarse sea salt;• 2 tbsp. runny honey;• 1 orange, sliced;Veggie casserole:;• 1 sliced fennel;• 2 onions, sliced;• 6 medium potatoes, sliced;• 2 sliced carrots;” ]Let’s start by prepping the meat. Score the fat of the pork as shown in the photo using a very sharp knife; Insert a whole clove into the intersection of each diamond. Mix all the dry spices (paprika, salt, onion & garlic powders, oregano and cumin) and rub the meat all over using your hands. Cover the ham with cling film and let it marinate for about 2 hours or overnight in the fridge. The more is marinates, the tastier it gets; After two hours (or the next day) preheat the oven to 160◦ and transfer the ham in a baking tray. Drizzle with the runny honey and top it with some orange slices. Cover with aluminum foil and bake on low for about 4 hours; While the ham bakes, get dressed and do whatever you like to do, after all, the meat will be done by itself; After 3.5 hours, remove the aluminum foil, increase the oven temperature to 200◦ and let it caramelize for about half an hour, basting the meat with the released juices from time to time; In the mean time start prepping the veggies which will which will bake in the same tray where we’ve baked the ham. We will be using all the meat juices to bake our veggies; After the meat is done, place it over a serving plate and cover with foil. It will help the meat juices redistribute while the meat is resting; Line the veggies in the baking tray starting with fennel, onion slices, then potatoes and last the carrots. Season with salt and bake them for about 40 minutes until tender and sweet; When the veggies are done, slice the meat ( try to slice only how much you’ll serve) Cover the leftover meat and store to make other dishes as I’ve stated above ;[/lt_recipe]
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