For Christmas I had people staying in my house so I cooked a lot. One of the meals I made was a Honey Thyme Glaze. I am a Mizkan Ambassador and compensated for recipes I create. My opinions are my own. Check the Holland House Facebook page for more ways to use cooking wine. & Check out the NAKANO Facebook page for more information on Vinegar and it’s uses.
For my Hormel Ham that I purchased with a $10 off coupon that I received from being a member of the Hormel Family.
Honey Thyme Glaze Recipe
- 3 Tbsp melted butter
- 2 Tbsp dry thyme
- 1/4 cup NAKANO Mango vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- Honey Thyme Glaze adapted from Gourmet
Directions for Ham and Glaze:
Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.
Mix all the ingredients for the glaze together
Preheat oven to 325°F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn’t necessary. I didn’t. Then pour half of the glaze over the ham.
Place ham in oven. Cook for about 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temp to begin with), or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer). (Note that the ham is already cooked when you buy it, all you are trying to do is heat it up for eating.) Baste the ham with the glaze a couple of times during the cooking. If you check on the ham and think that the glaze is at risk of getting too browned (like on the way to burnt), you can cover with a piece of foil.
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