Baked Ham With Spicy Meyer Lemon Glaze
Turkey rules the holiday table in many North American households. But, a nice moist, tender, and fragrant ham not only makes an excellent alternate choice, it’s an easy addition when you’re expecting a crowd. This one is gets a luscious glaze made with Meyer lemons, honey, and aromatic spices.
- 6-7 pound ham cooked, with bone-in
- 1/2 cup honey
- 5 medium Meyer lemons
- 3/4 teaspoon ground ginger
- 3/4 teaspoon allspice
- Pre-heat oven to 350°F.
- If there is skin on your ham, remove it with a sharp knife.
- Score the exposed fat and meat with crosshatches.
- Place it in a large roasting pan with the fat side up. Place an over-sized tent of foil around it lengthwise, leaving plenty of space – not tight to the meat.
- Bake for about 1 1/2 hours. If you have a meat thermometer, it should read 120°F in the middle.
- Measure the honey into a small saucepan and heat at the lowest temperature, just until it begins to thin in texture.
- Zest the Meyer lemons finely into a bowl. Squeeze in the juice, allowing a little of the flesh to drip into the bowl as well.
- Stir in the slightly warmed honey, along with the ginger, and allspice, until thoroughly blended.
- Remove the ham from the oven temporarily, and take off the foil tent to uncover the meat.
- Spoon the glaze over the ham until entirely covered and dripping into the pan.
- Return the ham to the oven and baste with pan juices and any leftover glaze ever 10 minute or so for another 20 to 30 minutes. A meat thermometer should reach between 135°F and 140°F.
- When it’s done, the glaze will be somewhat sticky. Let the meat rest for about 5 minutes, then brush with glaze one more time.
- Transfer the ham to a carving plate, reserving any glaze to drizzle over the sliced meat platter.
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