In the Kitchen with the Colletts: Honey Maple Glazed Ham
In the Kitchen with the Colletts is a brand new guest blog series written by Brittany Collett. A single mother of three doing her best to make ends meet, Brittney has mastered being resourceful and preparing meals on a budget. Now she is using her skills as a chef and photographer to share her delicious recipes with the Foodbank community. You can learn more about Brittany and her story here. Take it away, Brittany!
In the spirit of Christmas, I have prepared a dish that is a holiday favorite in my family. The smells from the kitchen will make mouths water at the beautiful aroma of your very own holiday feast.
Today I’ll teach you how to make Honey Maple Glazed Ham, and give you a few sides as suggestions.
This dish is delicious served with:
- Green bean casserole
- Soft rolls with a mixture of honey and butter on the rolls before entering the oven
- Homemade mashed potatoes
- Homemade gravy (stay tuned for a recipe in the new year!)
- Yams with butter, brown sugar and maple syrup
- Brussels sprouts sauteed in butter & garlic
Honey, Maple Glazed Ham
- Bone in 4-5 lb ham
- Rosemary twigs
- 3TBS Honey
- 3TBS Maple syrup
- Butter -melted
- Ring sliced pineapple
- 3-4 Sweet potatoes
- Brown sugar
- 1 Jar candied cherries
- Preheat the oven to 350 degrees.
- In a dish mix melted butter with honey and maple syrup and a pinch of brown sugar. Stir and set aside.
- Place the ham flat side down on a rack in a roasting pan that is at least 2 inches deep.
- Pour 1/4 inch water into the bottom of the pan.
- Add your seasonings to the water. Place one twig of rosemary, cut in chunks. Put stem and all in the broth around the ham. Add chopped garlic. Salt and pepper lightly.
- Cut and peel 3-4 sweet potatoes into 1/2 inch cubes and place into the water.
- Add 2 small pinches of brown sugar to the water and make sure all vegetables have been mixed into the water in the dish, so they absorb the flavors.
- Now take your cloves, pineapple rings, cherries and the butter-honey-syrup mixture in the bowl
- Pour the mixture of butter, maple & honey over the ham, make sure it covers the entire ham in a nice sticky layer.
- Place the pineapple rings on the ham about 1 inch apart, use the cloves to stick the fruit to the meat. One per slice.
- Place a toothpick in the cherry and stick it in the middle of the pineapple ring.
( Be sure to take the toothpicks out before serving!)
- Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
I look forward to teaching you how to make many more low budget, healthy and wholesome meals.
Carve and enjoy! ~B.Collett
Stay tuned for more of Brittany’s recipes in her series here: www.vtfoodbank.org/category/in-the-kitchen-with-the-colletts
Brittany makes many of her recipes with food that she gets from the Rutland Parent Child Center in partnership with the Vermont Foodbank, thanks to generous donors around the state. Want to support the work that keeps healthy, delicious recipes on the table for families all over Vermont? Give today.