Monday, April 2, 2012

The Best Easter Ham You Have Ever Had. Ever.

This is the first time I have ever stayed away from my typical spiraled Easter ham.  Listen and listen closely:  NEVER BUY SPIRALED HAM AGAIN. 

I read recently that spiraled ham is not the way to go because it dries out easily.  And you know what? It does.  I hadn't really thought about it.  Now that I've tried the ham whole - I ain't going back baby. 

Another part of spiraled ham I'm not a huge fan of?  The prepackaged glaze.  So, I decide to make my own.  Also, I should mention that the ham I got didn't come with glaze.  

1 Whole Hickory Smoked Ham
3 Tbs of Honey
1/3 Cup of Brown Sugar
1 Stick of Unsalted Butter
This is our ham.  Get excited peeps. 

Either leave the butter out on the counter until it's softened, or nuke it for 15 seconds like me.  Doesn't really matter.  You just want it soft so it can spread.

When I was in Michigan for my pal Lauren's wedding shower, I got to try some of her uncle's honey. This is seriously the best honey I have ever had in my life.  Luckily, he sent me home with some.  Or I stole it.  I haven't totally worked that detail out yet. 

Throw the sugar and the honey in the butter.  
If you use unsalted butter like me, add a couple pinches of sea or kosher salt.  I can't really tell you how good this is.  I "accidentally" dropped some in my mouth a couple of times and it was ridiculous.  I'm going to make some more so I can spread it on toast everything. 

Get your ham ready for take off.  I recommend using a roasting pan so you can let the juices collect at the bottom.  That way, you have some loveliness to dip the ham in.  

Spread the ham with the butter mixture.  Don't my nails look pretty?  I painted them just for youuuu. 

I forgot to photograph this, but I added about a cup of water to the bottom to help with the moisture and the eventual sauce. 

Wrap the pork football with some foil.  This will keep the moisture in. 
 Look.  At.  That.  I kid you not, I could drink that sauce on the bottom with a spoon made out of manure. 
My husband is the meat cutter/butcher of the family, so I'm sure there was a better way of cutting this but I didn't give a damn.  I had to eat it immediately.  No time for thinking.  I'm shocked I didn't saw my hand off. 

Beautiful, right?  This was SO incredibly moist and flavorful. 

After slicing the ham, I strained the au jus (not necessary, but I thought it would look better) and placed the slices of ham right back into the bottom of the roasting pan.  OH MAN. 
 The au jus was delicious.  It was buttery, with the perfect hint of sweetness.  I can't get enough.  Wait until I show you what to do with the left overs!  Ohhhhhhh man.  Stay hungry! 


  1. Wow, just wow, all the homey house has to offer this holiday is tofam....

  2. How long did you cook it for and at what temp?

  3. definatly on the list to try,better yet it can be dinner thursday night
    the next time we visit.

  4. How long was the ham in the oven and at what temperature??

    1. Hi Rosita! If you buy precooked ham, you just need to heat it through, so I usually just follow the package directions (10 min per lb at 325). If you're doing a fresh ham you should cook it at 325 for 30 minutes or so per pound. Let us know how it comes out!


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