Happy Second Wednesday to all of you. And that means it’s time for Blogger’s Clue. Blogger’s Clue is a monthly party created by Liz over at That Skinny Chick Can Bake.
For each assignment, we’re given a clue, and a blog and we’re to take that clue, sneak around on that blog and find a recipe. This month the blog I was assigned to was Christine over at Taking on Magazines. Our clue was Easter and since I’m of the belief that you can’t have Easter dinner without a ham involved, I instantly glommed onto this Thyme Honey Glazed Ham. I mean really…take a look at the ingredients for this glaze; honey, thyme, Worchestershire and cider vinegar? Who can resist?
Before we get to this recipe, a little bit about Christine. Since we practically live on recipes from Food and Wine Magazine, I really enjoy the method of her madness. After trying something from a magazine, she lays it all out simply with three categories. The process, the verdict and what she’d do differently next time. I loved her answer for what she’d do differently next time for this ham recipe. Her answer was simply “nothing.”
And of course a couple of slices of ham, some stalks of asparagus and creamy scalloped potatoes and you’ve got my favorite Easter meal. Thanks to Christine for the heads up on this recipe. Christine states it perfectly, Foregoing heavy glazes, this lighter version allows the meat to shine in this glorious Thyme-Honey Glazed Ham, recipe from Gourmet Magazine.
- 3 tablespoons unsalted butter
- 2 tablespoons chopped thyme
- 1 pounds boneless or semiboneless fully cooked ham at room temperature 1 hour 12-to 14-
- ¼ cup cider vinegar
- ½ cup mild honey
- 1 teaspoon Worcestershire sauce
Melt butter with thyme and let stand until ready to use.
Preheat oven to 350°F with rack in lower third.
Peel off and discard any rind or skin from ham, leaving ¼ inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1¾ hours.
Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1¾ hours.
Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.
Honey and Thyme Glazed Ham… It’s what’s for Easter Dinner.
Looking for more Easter Dinner ideas, take a look at what the rest of the group found:
- Sue from A Palatable Pastime
- Lauren from Sew You Think You Can Cook
- Rebekah from Making Miracles
- Kathy from Bakeaway with Me
- Kathy from A Spoonful of Thyme
- Debra from Eliot’s Eats
- Wendy from A Day in the Life on the Farm
- Anna from annaDishes
- Lea Ann from Cooking on the Ranch
- Christy from Confessions of a Culinary Diva
- Lisa from Authentic Suburban Gourmet
- Stacy from Food Lust People Love
- Christiane from Taking on Magazines
- Kate from Kate’s Kitchen
- Liz from That Skinny Chick Can Bake
- Amy from Amy’s Cooking Adventures