Forget the tired old ways of cooking your holiday ham. This recipe for preparing your favorite holiday ham is sure to liven up your feast. Ours is a Heritage pork 'Picnic Roast' humanely raised by our good friends down the road at White Oak Pastures. Just make sure to save some for leftovers!
Wrap the ham in foil and roast at 375º F for 2 hours, or until a food thermometer inserted into the ham reads an internal temperature of 140°F.
When the ham is almost finished roasting, prepare the glaze. First melt the honey, then add the coffee, cinnamon, ground cloves, and simmer for about 10 minutes to reduce the liquid.
When the ham is cooked, take it out of the oven and remove the foil. With a sharp knife, score the layer of fat in a large crossed pattern. Brush the glaze on. Return to oven for 30 to 45 minutes, glazing it frequently.
Soak the fruit in liqueur (or maraschino juice) for 5 minutes. Meanwhile, add fresh cream to the pan to thicken the sauce. Sprinkle the fruit over the ham or put it in the pan. Serve hot or cold.
Ingredients
Directions
Wrap the ham in foil and roast at 375º F for 2 hours, or until a food thermometer inserted into the ham reads an internal temperature of 140°F.
When the ham is almost finished roasting, prepare the glaze. First melt the honey, then add the coffee, cinnamon, ground cloves, and simmer for about 10 minutes to reduce the liquid.
When the ham is cooked, take it out of the oven and remove the foil. With a sharp knife, score the layer of fat in a large crossed pattern. Brush the glaze on. Return to oven for 30 to 45 minutes, glazing it frequently.
Soak the fruit in liqueur (or maraschino juice) for 5 minutes. Meanwhile, add fresh cream to the pan to thicken the sauce. Sprinkle the fruit over the ham or put it in the pan. Serve hot or cold.
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