Honey-Glazed Fresh Ham Recipe
Daily Value: 40%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||1µg||0%|
|Fatty acids, total monounsaturated||18g||0%|
|Fatty acids, total polyunsaturated||7g||0%|
Exclusive from The Daily Meal
In my family, there's always a honey-baked ham on the table during the holidays, and while the moist, pink meat that's been cured and then glazed and baked is what most of us think of as "ham," fresh, uncured ham is another great option for holiday dining. Sold as either bone-in or boneless, a fresh ham is a rump cut that can be cooked much like a pork roast, but glazed like a traditional honey-baked ham.
- 7-pound boneless fresh ham (rump cut)*
- 2/3 cup apple cider vinegar
- 2 tablespoons whole-grain mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
- 3/4 cup brown sugar
- 1 cup honey
- 1/2 teaspoon ground cloves
Preheat oven to 350 degrees. Wash and pat dry the ham. Remove the rind, leaving a ¼-inch halo of fat. Mix together the vinegar, mustard, and oil. Spread the boneless ham on a work surface and, with a sharp knife, score the fat in a diamond-shaped pattern and then season with salt and pepper all sides. Pour the marinade over both the inside and outside of the ham. Using kitchen twine, roll and tie the ham, making sure that the fat is on the outside.
Place the ham in the oven and cook for 3 hours. Meanwhile, mix together the brown sugar, honey, and cloves until smooth. Take the ham out of the oven and spread the glaze evenly over the outside of the ham. Put back in the oven for another 30 minutes. Remove and let cool for 20 minutes before carving.
Recipe DetailsServings: 10
Total time: 4 hours
Special Designations: Dairy-free
Notes and Substitutions:
Tools: Kitchen twine