Glazed Hickory Ham with Local Honey

Old Salt holiday ham is brined with local honey and smoked over hickory for a rich and sweet porky treat. It can serve as an extra protein to a grand holiday meal or even the centerpiece! Our hams are brined with local honey and also do well with a honey glaze before serving.

DIFFICULTY: Easy

PREP TIME: 5 minutes

COOK TIME: 45 minutes

FEEDS: 6 - 8 depending on how many other dishes are served with the meal

INGREDIENTS:

1 smoked ham around 2.5 pounds
1 C apple cider vinegar
1 C honey
1 large bay leaf
1 salt to taste

STEP 1: REHEAT THE HAM

Place the ham on a tray in a 325 F degree oven to reheat for about 30-45 minutes. While the ham is heating, make the glaze. Place a small to medium sized pot over medium high heat with the apple cider vinegar, honey, and bay leaf. Bring to a boil and reduce heat to a simmer. Add about 1 tsp salt to taste.

STEP 2: REDUCE THE GLAZE

The glaze will continue to cook over a slow simmer, darkening as it reduces. Reduce it until it easily coats a spoon, close to 70% reduced from where it started. Once it reaches that point, remove from the heat.

STEP 3: GLAZE THE HAM

Once the ham has warmed through, pour the reduced glaze over top of the ham and make sure every part of it gets coated nicely. Reserve a small amount of glaze for drizzling at the end. Place the glazed ham back in the oven for a few minutes before slicing.

STEP 4: SLICE AND SERVE

Once ready to serve, slice the ham into relatively thin slices and fan out over a plate. Drizzle any remaining glaze over the slices and enjoy!