No doubt about it, turkey is the star of Thanksgiving. Whether it’s roasted, smoked, or fried, we dedicate hours and hours (and hours!) to making a picture-perfect bird. But we don’t always have to talk turkey. There’s another protein powerhouse that’s just as tasty. Raise your hand if you’re also looking forward to a spiral of sweet, juicy ham.
One of the challenges of holiday hams is that we’ve come to expect a dish sweet enough for the dessert table. And while a thick brown-sugar crust is addictive, this season, we’d like to keep things simple. Specifically, super simple with Kayb’s glazed ham.
Instead of whacking you over the head with sugar, Kayb balances the sweetness of dark brown sugar with grainy and ground mustards—plus a healthy splash of bourbon. Feel free to adjust to your tastes: less sugar, more spice, different alcohol (rum is delicious). It’s a seriously flexible formula!
The key to ham-tastic greatness is basting. To keep the meat moist, brush the drippings over the entire surface of ham. Make sure that you remove the dish from the oven and close the door while basting. You’ll lose heat and increase the cooking time if you try to base with the oven door open.
For cooking ham
- 1/2 cup whole-grain mustard
- 3 tablespoons honey
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 1/4 cup bourbon
- 1 5-8 pounds half ham, butt portion, can be sliced or not
- 1 1/2 cups ham drippings or stock
- 1/2 teaspoon dry mustard
- 1/4 cup brown sugar
- pinches nutmeg
- pinches ground cloves
Do you eat ham at your Thanksgiving meal? Or is it turkey all the time? Let us know your favorite!