Whatever is old is often made new again, so if you subscribe to the mentality that a holiday ham is mundane and outdated, be ahead of the curve and revisit the tradition — we promise you won’t regret it.
For one, pork in any form is just plain delicious and a fresh ham, which includes both white and dark meat, has some seriously robust meaty flavor. This section of the pig — the leg — has a lot of connective tissue that requires long cooking — about 20 minutes per pound to be exact — but as the fat and tissue melt with the heat you are left with tender and delicious meat.
Unlocking the true potential of a holiday ham lies in the glaze: a sweet, slightly acidic mixture that reduces and thickens to generously coat the pork and penetrate deep within its scores. (Are you excited for leftovers yet?) Also, if you use a bone-in ham you’ll not only have better-flavored pork, you can also reuse the bone to reinforce soups and stock.
Ditch that “ham is boring” mindset immediately and
go hog wild revisit a classic holiday dish this season.
This is a great go-to recipe. It’s deliciously coated in a sweet, citrusy glaze, and precisely baked so that it retains moist and tender flesh. Who wants seconds?
Free up oven space with this amazing sweet and savory, always tender ham.
Wheat germ may sound like a, well, interesting ingredient, even causing some you balk and move on quickly. However, the protein-rich wheat germ crunch lends an earthy quality to this simple baked ham which is accentuated by a zippy apple cider-Dijon mustard sauce.
This recipe is excerpted from Mrs. Beeton’s Book of Household Management, an English cookbook published in 1861! It’s endured over a century of critics which means it must be good.
Coca-Cola (yes, the soda) is simmered with light brown sugar and thyme before it is brushed over a roasting ham; the sweetness balances out the meaty saltiness of the ham.
We had you with “Blackberry-Bourbon Glaze,” didn’t we? Pecan wood lends a slightly sweet, smoky flavor to spiral ham, while the glaze brings in a seriously good kick of sweet and spicy.
Esquire Magazine/Eat Like a Man.
This Italian-style recipe concocts a flavorful herbed salt rub made with fresh rosemary, sage, fennel seeds, and garlic. It is cooked until golden and sizzling then is sliced and eaten with a drizzle of olive oil and extra herbed salt.
This crazy-simple four-ingredient glaze is too easy and flavorful to pass up. Grab a spiral-cut ham from your butcher and brush the sweet bourbon goodness over the pork while it roasts.
Make the glaze for this recipe with pantry ingredients you already have; almost any jam you have on hand will make a great substitute if you don’t have raspberry.
Stud a scored fresh ham with whole cloves and make an easy glaze comprising of orange juice, brown sugar, and honey then brush it over the roasting pork.
We didn’t think it was possible, but holiday ham just got easier: Layer your vegetables and a boneless ham in your trusty slow-cooker for an easy Christmas dinner prepared while your hands are busy wrapping presents.