Thursday, October 27, 2005

Honey Thyme Glazed Haminal

Due to the difficulties in processing and canning traditional ham, scientists have bio engineered a smaller, tastier, and boneless animal that's conveniently can-shaped: Haminal!

Note to the Ham Processors - think of all the time and money you'll save. Just dispatch it humanely, remove the fur and pop it in the can!

Of course then you'll need a recipe.

Honey Thyme Glazed Haminal 3 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1 1/2 teaspoons dried ginger
1 (12-to 14-pounds) boneless or semi boneless fully cooked ham
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce

Let ham sit at room temperature for one hour. Preheat oven to 350°F with rack in lower third. Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 and 3/4 hours.

Melt butter with thyme and let stand until ready to use. While ham continues to bake, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, ginger, Worcestershire sauce, and thyme butter that you had on standby. When the hour and 3/4 is done, remove ham from oven, leaving heat at 350. Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan).

Brush ham with half of honey glaze, then bake, uncovered, 30 minutes. Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more (140 F. internal temperature).

Served with mashed garlic red potatoes, stuffing, and green beans.

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