Apple Strawberry Rhubarb Honey-Glazed Ham

Whenever a holiday weekend comes around, I think of the food that I’m going to prepare. A lot of the decision is based on what I had growing up. Now that I live with my partner, I also ask her what were some of her favourite things growing up during a given holiday.

This weekend, I made a family favourite for Good Friday: potato pancakes. And when I asked her about Easter, she said honey-glazed ham. If you’ve read this blog for any length of time, you know I won’t just go with honey. It’s gotta have something more in that glaze.

One of the organic farmers at the local farmer’s market makes jams with his summer fruits and after a winter of root vegetables (which I love, but it’s been six months!!), I love a bit of freshness. His strawberry rhubarb jam was the right burst of freshness to welcome the very gradual spring here. And add dimension to a glaze for baked ham! I added a bit of apple cider to the mix for further flavour bursts and a diversity of sugars to caramelize in the oven. It all blended into sweet, crackly meat candy at the end!

Enjoy!!

Apple Strawberry Rhubarb Honey-Glazed Ham

For the Apple Strawberry Rhubarb Honey Glaze:

1/2 cup apple cider

1/2 cup strawberry rhubarb jam (but any jam will work great)

1/4 cup honey

   In a small saucepan over medium heat, add the cider, jam and honey. Stir occasionally to bring the ingredients into a smooth glaze. Simmer for 10 minutes until slightly thickened. Set aside in a warm place.

For the Apple Strawberry Rhubarb-Glazed Ham:

1 kg/2 lb smoked ham (the farm I buy from cut their hams into all kinds of sizes, this is great for two people with a bit of leftovers)

2 apples, cored and thickly sliced

1 medium onion, peeled and thickly sliced

Reserved Apple Strawberry Rhubarb Honey Glaze

   Preheat oven to 135C/275F.

   Line a medium roasting pan with a long sheet of foil, enough to completely wrap the ham. Lay the apple and onion slices along the bottom of the foil. Place the ham on top, skin side facing up and wrap it tightly in the foil. Place the pan in the oven and bake for about 40-45 minutes or until heated through (the rule is to bake about 45 minutes per kilo/20 minutes per pound, so if you use a bigger ham, add time accordingly).

   Take out of the oven. Increase the temperature of the oven to 220C/425F. Open the foil to expose the ham to the heat directly. Brush the ham with half of the glaze, allowing it to be thickly coated over the skin. Return to the hotter oven for 10 minutes.

   Take out of the oven again. Switch the oven from bake to broil/grill. Brush the ham with the remaining glaze and place it under the broiler on the middle rack of the oven and broil for 4-5 minutes, or until deeply caramelized. Carve into thick slices and serve with mashed potatoes or a new tradition in my household, Rustic Root Vegetable Mash along with steamed vegetables and butter or a nice green salad.

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