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I don’t eat meat. I probably have not tasted ham in 25+ years. But – my badass boyfriend lives almost exclusively on animal protein (something I want to work on) and, occasionally, I make a meat item for him. During his most recent trip to LA, I hosted a small shindig.
I served Vegan Hoppin’ John & vegan collard greens & corn bread. Others contributed deviled eggs & an antipasto salad (among other things). At the very last minute, as I shopped for a few forgotten groceries, I spotted hams at the store. $20 for a ten pound ham seemed like such a cost effective way to feed a crowd that I stood there for a few minutes pondering my willingness to make it for Miles. Then I saw the 50% off sticker. $10 for a ten pound ham? That cinched it for me. I mean – at that price – it was a cheaper source of food for my dogs than their limited ingredient dog chow so – I could not possibly lose.
So I bought the gruesome thing & brought it home.
This isn’t really a recipe beyond the fact that I customized the glaze that came with the meat. I cooked it as instructed with the exception of covering it in foil for the first part of the heating. I neglected to do that. This resulted in quite a charred exterior but, once this was glazed, the charred bits became a crust that I saw Miles seeking out as he stole bits of ham as he walked by it. That sentence is clumsy but I have a terrible cold & my brain is foggy. Please forgive me. My point is – the burned bits were quite popular so do not be afraid to burn your ham a bit. Oh! And…
HAPPY NEW YEAR!!!!!
Honey, Maple, Mustard & Sriracha Glazed Baked Ham
Ham (I used a cooked, spiral-cut ham)
The glaze packet that comes with it
1/2 cup honey
3 TBS grain mustard
1 TBS maple syrup
1 TBS sriracha
Over medium heat – whisk the glaze packet with the other ingredients & cook until the sugar dissolves. Let cool.
Cover a baking sheet with a few layers of foil. It makes cleaning so much easier. Put the ham cut side DOWN on the foil-lined cooking sheet & either cover it with foil (or not – if you want a bit of char on the outside like mine) and cook it at 350 for 45-60 minutes.
Remove the ham from the oven & increase the temperature to 425. Remove the foil covering if you used one.
Use about 1/4 of the glaze to coat the ham. Cook it for 15 minutes & repeat the process – glazing every 15 minutes until the glaze is gone.
Let the ham cool for AT LEAST 30 minutes. Then, simply serve it – cut side facing out (not down) – and watch your carnivorous friends lose their shit.