This honey ham comes out so moist and juicy, everyone will want this recipe. The leftovers make delicious ham sandwiches the next day.
1 medium pork shoulder
1 teaspoon cinnamon
1 tablespoon whole cloves
1/4 cup brown sugar
1 tsp Dijon mustard
2 cups honey
2 tablespoons orange juice
2/3 cup butter
Preheat oven to 325 degrees. Place ham, fat side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part and bake, uncovered for 2 hours.
With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.
Combine cinnamon, honey, sugar, mustard, butter and orange juice in a 1 quart saucepan. Over medium heat bring to a boil while stirring.
Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let honey ham stand 15 to 20 minutes before carving. Makes 18 to 20 servings.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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