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1 октября, 2025

Honey-Spiced Ham

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This hefty ham is a testament to our belief that more really is more, at least when it comes to frugal and filling one-pot meals. All in all, it yields 10 portions and makes for canny leftover planning (i.e., planned-overs). We’re at a loss to describe the heavenly sauce: Bolstered by honey, ginger, curry, chili […]

Servings: 10
Prep Time: 30 min
Cook Time: 3 hr 20 min
Total Time: 3 hr 50 min

Ingredients

  • 1 bone-in smoked shoulder ham, about 7 1/2 lb (3.5 kg)
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 4 thin slices fresh ginger
  • 2 tbsp (30 ml) olive oil
  • 1/2 cup (125 ml) honey
  • 1 tsp curry powder
  • 1/4 tsp red pepper flakes
  • 4 bay leaves
  • 1 stick cinnamon
  • 4 cups (1 litre) no-salt-added chicken broth (see note)

Instructions

  1. Remove the twine from the ham. With a knife, trim the rind and fat down to a layer 1/2 inch (1 cm) thick. Place the ham
  2. in a large ovenproof pot or Dutch oven.
  3. Cover with cold water. Bring to a boil and let simmer over medium heat for 1 hour. Remove the ham. Discard the cooking water.
  4. With the rack in the middle position, preheat the oven to 350°F (180°C).
  5. In the same pot over medium-high heat, soften the onions, garlic and ginger in the oil. Add the honey and spices. Cook for 1 minute. Return the ham to the pot, fat side down. Add the broth and bring to a boil.
  6. Cover and bake for 1 hour. Turn the ham and continue cooking uncovered for 1 hour. Remove from the oven.
  7. Remove the ham from the pot and keep warm. Over high heat, reduce the sauce for 20 minutes or until syrupy.
  8. Carve the ham and serve with the sauce, mashed potatoes and a green vegetable.

This hefty ham is a testament to our belief that more really is more, at least when it comes to frugal and filling one-pot meals. All in all, it yields 10 portions and makes for canny leftover planning (i.e., planned-overs). We’re at a loss to describe the heavenly sauce: Bolstered by honey, ginger, curry, chili flakes and cinnamon, it’ll get lapped up with spoons, and then with fingers, in no time. Enjoy your ham the day of, but by all means, refrigerate the extras to make our ham and egg toast the next day.

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