Happy Easter! If you haven’t yet decided how to prepare your ham for today’s large Easter gathering, consider coating it with a lemon-honey glaze, which offers a bracing acidity that is a great counterpoint to the rich pork. Best of all, it can likely be prepared with ingredients that are already in your pantry and fridge.
Ham with Lemon-Honey Glaze
- 1 whole bone-in ham, about 12 lb. (5.5 kg)
- Whole cloves for studding
For the glaze:
- 8 Tbs. (1 stick) (4 oz./120 g) unsalted butter
- 4 shallots, minced
- 1/2 cup (4 fl. oz./125 ml) white wine
- 1/2 cup (4 fl. oz./125 ml) honey
- Grated zest and juice of 2 lemons
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 2 cups (16 fl. oz./500 ml) chicken broth
- Kosher salt and freshly ground pepper
- 1/4 cup (3/4 oz./20 g) finely chopped fresh flat-leaf parsley
1. Remove the ham from the refrigerator and let stand at room temperature for 1 hour.
2. Preheat an oven to 325°F (165°C).
3. Remove the ham from the packaging and place in a large roasting pan. Using a sharp knife, score the fat in a diamond pattern. Stud the intersections of the diamonds with a clove. Transfer to the oven and roast the ham for 2 hours.
4. While the ham is roasting, make the glaze: In a sauté pan over medium heat, melt the butter. Add the shallots and sauté until softened, about 3 minutes. Add the wine and cook until slightly reduced, about 2 minutes. Stir in the honey and the lemon zest and juice. Whisk in the flour and cook until absorbed. Whisking constantly, slowly pour in the broth. Continue cooking, stirring occasionally, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley.
5. Remove the ham from the oven and brush with some of the glaze. Continue roasting, brushing the ham with the glaze every 30 minutes, until the internal temperature of the meat registers 140°F (60°C), about 1 1/2 to 2 hours more. If the surface of the ham becomes too dark while cooking, tent the ham loosely with aluminum foil.
6. Transfer the ham to a carving board and let rest for about 15 minutes. Cut the ham into slices and arrange on a warmed platter, passing the remaining glaze alongside. Serves 12.
Williams Sonoma Test Kitchen