Honey Ham

Just in time for Easter, this easy Honey Ham recipe is absolutely delicious with ingredients like brown sugar and ginger in the glaze that coats it. Purchase ham labeled "fully-cooked" and preferably smoke-cured. Even though Easter is celebrated today as a Christian holiday, its origins are rich in folklore with multi-religious beginnings. Ancient Anglo-Saxons would feast with the onset of springtime at a pagan festival honoring the goddess “Eastra” or “Ostra.” Idolized on earth as a rabbit, she was the deity of spring and renewal. Hence, the symbolism associated with Easter reflects rebirth or fertility such as the egg and the bunny. I'll be writing more about Easter traditions in these holiday recipe headnotes, such as the big old bunny who fills baskets with candy and how he came to be. My 5-year-old daughter insists that he is pink, whereas I have always pictured him as white.

• 1 (8 lb.) half ham shank, fully-cooked, bone-in, cured
• 1 tablespoon fresh ginger root, peeled, minced
• 1/2 cup honey
• 2 tablespoons cider vinegar
• 1/4 cup firmly packed light brown sugar
  

Preheat oven 350F (175C).

Trim the fat on ham to 1/4-inch thick layer over surface. Score surface into diamonds. Insert meat thermometer in thickest part of ham. Place ham on a wire rack in a roasting pan and bake for 45 minutes.

Combine ginger, honey, and vinegar in a small bowl. Brush glaze over surface of ham. Pack brown sugar over glaze. Bake for 30 minutes and baste ham with glaze. Bake 15 to 30 minutes more or until meat thermometer registers 140F.

Transfer ham to a nice wooden cutting board and let stand 15 minutes. Place carving board on buffet table and carve a few slices sized to fit on bread roll as a sandwich.

Makes 12 servings

Photo credit: Azgalarneau on Flickr