By Times Staff
Gloucester Daily Times
As timeless as Easter egg hunts and marshmallow chicks, the Easter ham is almost as traditional to many families across the nation as Thanksgiving turkey.
Rather than spending extra money on a store-bought glazed ham, Stephanie Smith of Rockport offers her simple, five-ingredient recipe for Honey Glazed Ham.
Three of those five ingredients, the butter, honey and corn syrup, create the sugary glaze encasing the salty ham. Simply combine these three ingredients in a double boiler for about 5 minutes. During these five minutes, the ingredients will melt and slowly begin to thicken.
For a makeshift double boiler, place a glass or metal mixing bowl over a medium sauce pan filled halfway with water.
Bring the water to a boil and add your ingredients to the mixing bowl. This double boiling technique allows you to control the distribution of heat to your ingredients.
The indirect heat administered through a double boiler prevents the scalding of delicate ingredients such as chocolate or in this case, honey and corn syrup.
Once the honey glaze is thickened, apply liberally to the ham hock, making sure not to forget to glaze inside of the scores made during the preparation of the meat. Adding glaze to these scores will permeate the sweetness throughout the smoky layers of the ham.
Smith’s recipe for boneless Honey Glazed Ham simplifies the cook’s life and is guaranteed to have the masses keep coming back for more.
Servings: approximately 20
Level of Difficulty: Easy
Time of Preparation: 10 minutes
Cooking Time: 1 hour
5-pound boneless ham
1/4 cup cloves
2/3 cup butter
1 cup honey
1/2 cup corn syrup
1. Score the ham vertically and horizontally. The scores should only penetrate the ham approximately 1/3 of the way through.
2. Insert cloves into scored sections.
3. Melt butter in a double boiler.
4. Add honey, and corn syrup.
5. Stir, allowing ingredients to mix well.
6. Apply glaze to ham with pastry brush.
7. Bake at 350 degrees for one hour. Every 10 minutes, reapply the glaze that has melted to the ham, again, using a pastry brush.
Recipe courtesy of Stephanie Smith, Changing Tides Gifts, 2013.