18 FOOD NETWORK MAGAZINE
holiday
favoritesSPICY HONEY-GLAZED HAM
ACTIVE: 30 min l TOTAL: 4 hr l SERVES: 8 to 10
1 8-pound fully cooked bone-in
half ham (shank or butt)
1 cup low-sodium chicken broth
1 cup honey
¾ cup packed light brown sugar
½ cup dijon mustard
½ cup whole-grain mustard
3 tablespoons apple cider vinegar
3 tablespoons hot sauce
1 tablespoon chopped fresh thyme
½ teaspoon red pepper flakes
- Bring the ham to room temperature
1 hour before baking. - Position a rack in the lowest part
of the oven (remove the other racks);
preheat to 350 ̊. Trim off any skin
from the ham, leaving a ¼-inch layer
of fat. Score the fat with a sharp knife
in a 1-inch crosshatch pattern without
cutting through to the meat. Place the
ham flat-side down in a roasting pan
and add the chicken broth to the
pan. Cover with foil and bake 1½ hours. - Meanwhile, make the glaze:
Whisk the honey, brown sugar, both
mustards, vinegar, hot sauce, thyme
and red pepper flakes in a medium
bowl. Remove ¾ cup of the glaze to a
separate bowl and set aside for serving.
Remove the ham from the oven,
discard the foil and brush with about
one-quarter of the remaining glaze.
Continue baking, brushing with the
glaze and the pan juices every
30 minutes, until the ham is a deep
reddish brown and a thermometer
inserted into the center registers 140 ̊,
1 to 1½ more hours. (Add ½ cup water
to the pan if the juices dry out.) - Transfer the ham to a cutting board
and let rest 20 minutes before slicing.
Serve with the reserved glaze.
CON POULOS.
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