Ham is always on the menu at every Holiday. This Easter there will be a Leg of Lamb as well. Every year I change up the preparation and glaze for the Baked Ham. This year I am making a semi-boneless (pre-cooked) from my Butcher Shop. We tend to love the Baked Ham sliced thin with a pan gravy on the side. Pre Heat oven to 325 F and add 1 cup vegetable stock (low sodium) to the bottom of your baking dish. In a small sauce pan add 1/4 (scant) cup of Pure Orange Juice (no pulp), 3 tablespoons Pure Honey, stir together, 1 tablespoon brown sugar, one teaspoon black pepper stir well into mixture and cook 4-5 minutes. Remove from heat source. Using a brush coat the Ham well. Cover loosely with aluminum Foil and place into the hot oven on the middle rack. After 30 minutes I baste the Baked Ham again with the glaze and return to the oven un-covered and bake for 30 more minutes. (Ham is naturally salty and has water content; if the juices are not covering the bottom of baking dish add more stock).
Remove Baked Ham from the oven to a serving platter and cover with aluminum foil to keep warm (before slicing). Put baking pan on the stove top on medium high heat and make a slurry ( one teaspoon corn starch, 2 tablespoons hot water in a jar and shake well ), add slurry gradually into the pan dripping using a small whisk stir until thickened. Transfer to a gravy bowl.
Slice Ham and Enjoy!!!!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.