In honor of Charlotte’s favorite book, which I probably read 100 times a day at least, I had a huge hankering for HAM this week. Usually Nick owns the big meat roasting category, but since he has been swamped at work, I decided to attempt my first ham solo, and it was a success! They are actually shockingly easy, and the best part is, you can prep it all ahead of time while the little one naps.
Best part was, we even had enough leftover ham to make a broccoli, ham, and asparagus soup the next night. This was an even simpler recipe, just requiring you to roast all the veggies first in the oven, with olive oil for 30 minutes. Then simply blend, add our usual soup spices, and a little milk or cream. Lastly, top the soup off with the leftover chopped up ham right before serving.
Honey Baked Ham: serves 4
- 1 boneless uncured smoked ham (fresh direct has the best ones here )
- 1 cup of cloves
- salt and pepper
- 1 table spoon each of cumin, nutmeg, and cinnamon
- for the marinade:
- 1/4 cup of ketchup
- 1/4 cup of honey
- 1/4 cup of brown sugar
- Pre heat oven to 350F
- Cut shallow, uniform diamond shapes on surface of ham (around 2 inches apart), careful not to go to deep.
- Insert cloves directly into the intersection of the cuts, scattering them all over the entire ham.
- In a mixing bowl stir together equal parts: ketchup, brown sugar, honey (about 1/4 cup each-depending on the size of your ham, you want the marinade to cover the entire outside).
- Spread marinade mix all over the ham with a brush or spoon.
- Generously sprinkle salt, pepper, cinnamon, cumin, and nutmeg all over out the ham.
- Wrap entire ham in foil and place in oven for 45 mins. Unwrap and roast for another 15 mins to glaze the ham (again depending on the size, about 30 minutes for each 1- 1.5 lb…our ham was about 2.8 lbs).
And Voila!!! We served the ham with a simple side of roasted asparagus and couscous.