I bought this Southern Living Big Book Of Christmas for a Christmas present, then second guessed if the recipient would really use it. I love the book and was afraid that she would pack it up till next season, and not get it out till 2 weeks before next Christmas. Then she would be too busy to really look into it and find all the wonderful recipes that I did.
I couldn’t let that happen now could I?
So I kept the gift.
Merry Christmas to me!!!
I use to buy those spiral cut hams. But I was never happy with them. They were usually dry, never cut all the way through, and there was never enough of that glaze that came in the little packet with it..
Then I found this recipe in “that book” for a Honey and Brown Sugar Crusted Ham. That recipe got stuck in my head and I just had to make it. I’ll never look back.
This ham was perfect and so easy. It was moist and the glaze was plentiful with my favorite spices mixed in.
With cinnamon, nutmeg, and cloves, It smelled like the holidays while it baked. I cant wait to make another!
So tell me, do you ever keep a present for yourself, that you bought for someone else at Christmas time???
This post is linked to the AllThrough The Year Cheer
Honey and Brown Sugar Crusted Ham
From Southern Living’s Big Book of Christmas
- 1 (9- to 10-lb.) ready-to-cook, bone-in ham shank
- 3/4 cup honey
- 1 cup firmly packed dark brown sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Slice away hard outer skin from ham with a sharp knife, leaving a thin layer of fat. Place ham, fat side up, on a rack in a shallow roasting pan. Score top of ham in a diamond pattern; insert a meat thermometer into ham, making sure it does not touch fat or bone.
- Bake ham on lowest oven rack at 325° for 1 1/2 hours.
- Remove ham from oven, leaving oven on. Brush ham with honey.
- Combine sugar and spices; pat over honey, coating ham well.
- Return ham to oven, and continue to bake at 325° for 35 to 45 minutes or until thermometer registers 148°. (Cover ham with aluminum foil during the last 20 minutes, if necessary, to prevent excessive browning.)
- Let ham stand 15 minutes before carving.