When my uncle sent me this recipe with no measurements, his argument was that he was "an artist, not a chef." True, but seeing as I wanted to make sure his delicious ham was replicated perfectly every time, I sought out the help of chef and owner Steve Waxman, of Trax Restaurant & Café. With the foundations of my uncle's recipe and the help of Waxman, this holiday ham is, I have to say, the perfect one — deliciously coated in a sweet, citrusy glaze, and precisely baked so that it retains a most and tender flesh.
Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe.
- One 14-16-pound bone-in smoked ham
- 1/2 Cup whole cloves, or enough to cover the ham
- 1 Tablespoon cinnamon
- 1 Tablespoon allspice
- 1/2 Cup Dijon mustard
- 1 Cup brown sugar
- 1/4 Cup honey
- Juice from 1 orange
- Juice from 1/2 lemon
- 1/4 Cup ginger ale soda
Calories Per Serving949
Folate equivalent (total)19µg5%
6 Christmas Ham Recipes We Go HAM Over
Like a little black dress, ham is a classic for holiday dinner—but that doesn't mean you have to prepare it like your mom did. Step away from the canned glaze and embrace flavor combos like honey and rye or Riesling and mustard instead.
Thane Prince recipe ham. Photograph: Felicity Cloake
If you're really organised, of course, you can start with fresh pork and brine it yourself – Hugh Fearnley-Whittingstall has some useful advice on this subject. You'll need to do this a good few days in advance. More usual these days is to start with ready-cured pork, otherwise known as gammon (strictly speaking, a ham is a whole leg, while a gammon is a piece cut from a cured leg) and cook it at home.
Older recipes tend to tell you to soak gammon for a day or so to remove excess saltiness, but this is rarely necessary now. Do check the packaging, or ask your butcher however, just in case. You can use smoked gammon for ham, but I find it's easy for the flavour of the smoke to obscure that of the meat, so I've stuck with green, dry-cured gammon.
Roast stuffed with mushrooms and bacon
What is more delicious than a stuffed roast? The filling can vary from north to south, depending on tastes, local traditions and homemade recipes handed down from grandmothers. Here we propose a filling of mushrooms and speck.
Take 5 oz of dried porcini mushrooms and soak them for 30 minutes. Drain the mushrooms and toss them in the pan with a clove of garlic and olive oil. Leave some mushrooms aside for decorating the dish. Put the other mushrooms in a bowl with salt, pepper, 4 oz of speck and 4 oz of ricotta. Chop the mixture and spread the filling inside the meat. Roll up the meat and tie it with string. Brown the roast meat in a pan for a few minutes, then transfer the meat to the oven at 340°F for 40 minutes. You can add a tablespoon of flour to the cooking juices to make the sauce thicker. Cut the roast when it’s warm. If necessary, heat up before serving and add the whole mushrooms.
Buy a Bone-In Ham
Boneless hams may be easier to cut, but you're missing out on tons of flavor that the bones contain. Also, most boneless hams lose flavor when they are being compressed into their signature football-like shape, and the holes left by the bones are usually filled in with ground ham. By purchasing a bone-in ham, you're having a more natural and flavorful meal that the whole family will enjoy.
Perfect Roast Beef
Roast beef might sound fancy and complicated to make, but it's actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind. Below, we break down what's most important to know when preparing this classic dish.
There's no single cut of beef that is necessary to make roast beef. Some common cuts include:
We usually use a top round roast, but a bottom round roast should work too. If you're unsure, ask your butcher! Since the meat is slow roasted for a long amount of time, even tougher, more lean cuts of meat will be tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.
This is where you can really get creative. We kept things simple in this recipe: just thyme, rosemary, salt, and pepper. Feel free to swap in any of your favorite herbs (sage, parsley, oregano etc.) or use dried if you prefer. Spices like cumin or coriander seeds would be delicious as well, do what feels right to you! Just don't be shy on the flavorings, this is a big cut of meat and the more flavor, the better. We suggest 1 teaspoon salt per pound. Alliums like onions, garlic, and scallions would be delicious additions as well. I prefer to mix all my flavorings with olive oil to make a paste&mdashit allows for more even distribution and insures your beef gets seasoned all the way around. (Don't forget the bottom!)
You might be wondering why you have to change the temperature of the oven 15 minutes into cooking. I swear, there's a good reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top round roast, searing can be next to impossible. (AKA it's WAY too big and heavy to move around in a skillet.) Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After you've got a head start on that crust, you can lower the temperature and the meat will start cooking from the inside out.
We like to bring pretty much any meat we're cooking to room temperature&mdashespecially big pieces of meat like turkey breasts, whole chickens, and roasts like this one! Think of it this way: if you put a roast in your oven straight from the fridge, the roast will cook faster on the outside (which is exposed to the heat of your oven) than the center, which will remain cooler, and cook more slowly. A room-temperature roast will cook more evenly throughout, so we recommend letting yours sit out for 1 to 2 hours to come up to temperature.
As far as post-cooking temperatures, we prefer a medium to medium-rare roast, with a little pink in the center. In our opinion, the meat stays more tender and flavorful this way. If you prefer not to see any pink, you can roast longer! One thing that's not optional, though, is a meat thermometer. It takes the guess work out of cooking big pieces of meat, and we swear it'll come in handy more than just this once. Pro tip: make sure you're inserting your thermometer far enough to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F. The temperature of the meat will continue to rise a bit as it rests as well.
I know it's tempting to dig right in when your roast comes out of the oven. Resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle. If you cut it right away, all those flavorful juices will end up on the cutting board and your meat will be dry and sad. 😢When it's time, make sure to use your sharpest carving knife or chef's knife to get nice thin slices.
Leftover cold roast beef is one of life's greatest pleasures. It's so versatile! Use it in French dip sliders, in a breakfast hash, or just cold, straight from the fridge. We won't judge!
Have you made this recipe? Rate it and leave a comment below!
Editor's note: This recipe was last updated on December 21, 2020 to provide more information about the dish.
Maple Glazed Holiday Vegan Ham Recipe
Save a piggy! Make this clove studded, maple glazed, vegan seitan ham roast this Holiday!
If you are looking for a centerpiece for your vegan holiday table this is it folks. Place this Vegan Ham roast on your favorite platter decorated with charred pineapple and orange slices and studded with cloves. It looks stunning. It smells amazing and it tastes Divine. Take a moment to watch it glow in the candlelight and then dive right in! Each slice of this Vegan Ham Roast is salty, sweet, smoky, toothsome and tangy.
I was inspired to make a vegan ham roast after I got so many delighted comments from my readers on this Smokey Vegan Maple Bacon recipe.
“Newborn piglets learn to run to their mothers’ voices and to recognize their own names. Mother pigs sing to their young while nursing.”
Have you ever cuddled a piglet?
Imagine a squirming velvet bundle with pale pink skin, translucent sea shell ears and limpid trusting eyes that lock on yours like a human infant’s. This little piglet gazes into your eyes and as you croon non-sense lullabies her body relaxes, her eyes blink slowly closed and her snuffling snout puffs warm air onto your cheeks. And she sleeps trustingly in your arms. When wakes she’ll wriggle free to play with her siblings or nurse her Mama’s thick rich milk.
Why visit a Farm Sanctuary?
For me it broke my heart and healed it in one sun splashed afternoon. My dear friend Alison took us to visit the Woodstock Animal Sanctuary a couple of years ago. Her dear, delightful, incomparably beautiful sister Nancy hosted us at her traditional Bed and Breakfast that is near to the sanctuary and fed us some of the best Vegan food around.
Meeting the animals and hearing the stories of their rescues opened all of our hearts. I felt particularly close to this dear hen who trustingly ate green grapes from my hand and let me stroke her silky feathers:
and my hubby bonded with this charmer of a pig:
“Pigs snuggle close to one another and prefer to sleep nose to nose. They dream, much as humans do. In their natural surroundings, pigs spend hours playing, sunbathing, and exploring. …pigs, like humans, enjoy listening to music, playing with soccer balls, and getting massages.” – Peta
When you sit at the table on Easter and your relatives and friends poke and prod you about why you are Vegan tell them the story of Sweet “Unsinkable” Molly Brown, who now lives at the Iowa Farm Sanctuary.
At just 21 days old, Molly was loaded onto a massive semi trailer with hundreds of other piglets and taken to a facility to be fattened up for slaughter. While the other piglets were pushed off the truck at the facility, Molly hid and went unnoticed. . While flooding the truck whith water to clean it, Molly floated out and was discovered, nearly drowned, and saved by an employee.
You can check on Molly’s progress on the Iowa Farm Sanctuary FB page, watch videos of the jokester Molly had become and donate to their worthy cause this Easter in the name of the voiceless piggies that aren’t rescued in time.
Seitan Satay with Spicy Peanut dipping sauce is an easy beginner seitan recipe.
A reader last week commented that I could use my Smokey Seitan Bacon as a ham recipe. I agree! And here it is.
Check out my Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
Traeger's Best Holiday Ham Recipes
Rather than waxing poetic about pork, feast your eyes on these 8 delicious Traegered holiday ham recipes.
This year, make your Christmas dinner merry and delicious. There’s no reason to wait in line at the ham shop when you can glaze and smoke one over sweet hardwood pellets right in your backyard. This traditional Christmas ham recipe is spiked with cloves and smothered in Cherry Wood Smoked Honey.It will be your family’s new favorite pork dish.
If you like to keep cooking simple on Christmas day, roast this 3-ingredient spiral ham. The sweet apricot glaze caramelizes and seals the juices inside as it cooks, nearly turning this simple holiday ham recipe into meat candy. Even kids on the naughty list will devour this delicious wood-fired ham.
Every year Great Aunt Joan doles out the spicy fruitcake. This year, chase your obligatory slice with a heaping helping of this sweet citrus baked ham. The moist and delicious wood-fired ham has robust maple, orange, and smoky notes that will overrule any remaining candied fruit tastes.
This glazed holiday ham tastes festive and flavorful. Infusing it with cider makes it turn out light and toasty. So Traeger-bake homemade rolls then fill them with slices of ham and a swatch of mustard for the most delicious ham sandwiches. After an action packed morning of unwrapping presents, the kids will be eager to get their hands on lunch.
Our roasted ham recipe is scored so that the sweet and spicy maple glaze will penetrate through every layer of the pork. Let this holiday baked ham roast over maple hardwood while you round up all the wrapping paper and bows. You’ll have to fend off the taste-testers as it rests—this Christmas maple ham is a real crowd pleaser.
If your holiday dinner guests are of the BBQ-loving sort, smoke this savory ham recipe and serve it buffet style. The spicy Bourbon mustard glaze is intermittently spritzed over the whole ham as it Traegers infusing a robust flavor. So gather your friends and family and reminisce about Christmases past while this holiday hog smokes low and slow.
This holiday hog is sauced with brandy and smothered in apricot preserves. The sweet and savory flavors meld together and create a delicious crust. If you’re brother-in–law hollers, “Ham me down another ham samich” from the other end of the Christmas dinner table, you’ll know he’s been sipping off the glaze.
Wood-fired ham encrusted in spicy Bourbon and apple juice will make that holiday party memorable. As this smoke-roasted ham cooks, you’ll have time to enhance your ugly Christmas sweater. When you walk into the festivities in your epic sweater with a delicious drunken ham, you’re sure to secure your title as the best pit master on the block.
As you’re decking the halls with flavorful wood-fired aromas, join the Traeger Christmas Cook-Off! Show us what you’re Traegering 12/24 through midnight 12/25 on Facebook, Instagram, or Twitter and hash tag #TraegerFeast. We’ll select 10 winners at random to receive a new Traeger t-shirt of their choice.
30 Best Leftover Ham Recipes to Make the Most of Your Easter Meal
If you&rsquore planning a holiday meal, chances are you&rsquore going to have leftovers&mdashespecially if that meal includes a big hunk of ham. Whether it&rsquos Christmas dinner, Thanksgiving dinner, or Easter brunch, ham is a popular choice as the centerpiece of the table, but it&rsquos not the only dish on the menu. You&rsquoll also have plenty of sides, appetizers, and maybe even a roast or turkey too, so it&rsquos no surprise that there are bound to be leftovers. But whatever you do, don&rsquot let your leftover ham go to waste! A scrumptious, golden-brown, glazed ham is something you should savor for as long as possible, and there are plenty of delicious, easy leftover ham recipes to do just that.
There are so many ways to use leftover ham, some might even say it&rsquos better the next day. Leftovers are a chance to get creative and stretch the holiday out all week long. Even Ree Drummond&rsquos big family feasts wind up with leftovers. &ldquoOne of my favorite things about any holiday&mdashEaster included&mdashis the leftover food,&rdquo she says. Choose from classic ham recipes or a slow cooker ham for your holiday meal, then use the leftovers to make something new and exciting! These best leftover ham recipes range from soups and salads to pizzas and pastas&mdashthere's even a leftover ham taco! Whether you're looking for savory breakfast ideas, weekday lunches, or easy dinner recipes, there&rsquos a fun way to use up all your Easter leftovers.
Bourbon Cider Glazed Ham – The Perfect Holiday Ham
This Bourbon Cider Glazed Ham is the perfect holiday ham – glazed to perfection with a hint of smoky sweetness.
This recipe originally appeared on Cooking In Stilettos in April of 2012. The recipe has been updated with new photos and any recipe changes that I have incorporated over the years. This post may contain affiliate links to products I adore and use in my kitchen. Thank you for supporting Cooking In Stilettos.
I tend to be more of a traditionalist when it comes to the holidays. That means turkey for Thanksgiving, either ham or turkey for Christmas and definitely ham on Easter. However, after the nightmare of the Ham Burn of Christmas Long Ago, I’m sure you can understand why I tend to be a bit gun shy.
For Easter, I wanted to mix two of my favorite flavors – bourbon and cider – for a glaze that really would kick the ham into high gear. And, an added bonus is with a fully cooked ham, there would be no boiling, no drama and definitely none of those “what is in those” packets to glaze the ham.
When I began to cook the ham, I started with the ham cut side down in the roasting pan and, halfway through the process, flipped it up on its side. The cider in the roasting pan also added some serious flavor and the glaze, – well – I have to say that this glaze ROCKED! There is nothing like a little Makers Mark to bring some flavor to the party. I served the ham with a bit of the reserved glaze drizzled over the meat. As is the case with most holidays, it is ham for days around these parts, which now presents a new opportunity – what to do with the leftovers. Of course I love using this ham in my Bampa’s Ham Croquettes, in this Cuban Black Bean Soup or in a delicious Croque Madame Bread Pudding or sweet potato hash, perfect for the morning after.
For the holidays, this Bourbon Cider Glazed Ham will be your tried and true holiday ham recipe. Your family and friends will swoon with every bite!
Gather the ingredients
Basting with a bit of fresh apple cider
Everything Is Better With Bourbon
Tim to Glaze and Back to the Oven
Pure Ham Perfection
Aly M. Cleary
This Bourbon Cider Glazed Ham is the perfect holiday ham – glazed to perfection with just a few ingredients and a hint of smoky sweetness!