Baked Ham With Spicy Meyer Lemon Glaze

Baked Ham With Spicy Meyer Lemon Glaze
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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.
Baked Ham With Spicy Meyer Lemon Glaze
Print Recipe
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.
Ingredients
  • 6-7 pound ham cooked, with bone-in
Glaze:
Servings:
Instructions
  1. Pre-heat oven to 350°F.
  2. If there is skin on your ham, remove it with a sharp knife.
  3. Score the exposed fat and meat with crosshatches.
  4. 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.
  5. Bake for about 1 1/2 hours. If you have a meat thermometer, it should read 120°F in the middle.
Glaze:
  1. Measure the honey into a small saucepan and heat at the lowest temperature, just until it begins to thin in texture.
  2. 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.
  3. Stir in the slightly warmed honey, along with the ginger, and allspice, until thoroughly blended.
  4. Remove the ham from the oven temporarily, and take off the foil tent to uncover the meat.
  5. Spoon the glaze over the ham until entirely covered and dripping into the pan.
  6. 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.
  7. 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.
  8. Transfer the ham to a carving plate, reserving any glaze to drizzle over the sliced meat platter.
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