A Birthday Ham

Larry just celebrated another birthday a few days ago. I kept asking him what he wanted and he kept telling me that he didn’t want or need anything. All he wanted was for me to cook a ham with scalloped potatoes on the side. OK. Easy enough. So that is what the birthday boy got for his birthday.

Juneau is trying to help Daddy carve the ham, hoping he will drop some for her to taste.

Daddy didn’t drop any so Juneau walked away pouting.

I made the ham with a spicy honey and curried glaze and topped it with sauteed apples and pears.

Spicy Glazed Ham with Apples and Pears

Preheat the oven to 325* F or 170* C.

1 5-6 lb bone-in ham

3 cups water

3/4 cup sugar

1/3 cup spicy honey or honey with 1 tsp cayenne pepper added

1 tsp red curry paste

3 TBSP butter

1 TBSP ginger

1/4 onion sliced very thin

1 TBSP cinnamon

2-3 TBSP honey-ginger balsamic vinegar, optional

1-2 TBSP cornstarch, optional

4 pears, sliced thin

4 apples, sliced thin

4-5 sprigs fresh thyme, optional

Place the ham on a baking rack meat side down and roast uncovered for about 1 1/2-2 1/4 hours.

While the ham is roasting, make the sauce by combining the water, sugar, honey, curry, butter, cinnamon and balsamic vinegar together in a saucepan. Bring to a boil, stirring constantly, then reduce the heat to a medium high and continue to boil for about 25-30 minutes, or until it starts to thicken. Allow it to cool. I like my glaze a little thicker than this one turned out, so I added about 1-2 TBSP of cornstarch as well before bringing it back to the second boil.

When the sauce is done, carefully pour or brush it over the ham. Return the ham back to the oven and continue to roast for an additional 20-30 minutes.

Once the sauce has been poured over the ham, make the apples, pears and onions. Saute them in a large skillet with the butter, ginger and honey-ginger balsamic vinegar if using. Cook for about 5-7 minutes or until they soften. You might need to cook them in batches. Add some fresh thyme right at the end.

When everything is done, serve the apples and pears either on the side or on top of the ham along with your favorite side dishes. I served it with a crisp barrel aged Chenin Blanc. This is a perfect holiday ham, or in this case, birthday ham. This is the same ham I used for my nibbly tray when we went wining with Julia and Bruce. Corn and CrabΒ Dip

Merry Christmas and Happy Holidays Everyone. Stay safe and stay well. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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