Honey-and-Rye-Glazed Ham


I love serving a glazed ham at Christmas. Here’s an amazingly delicious recipe I hope you enjoy! 

Honey-and-Rye-Glazed Ham

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

Ingredients & Preparation

1½ cups rye whiskey or bourbon or other whiskey
¾ cup honey
¼ cup mild-flavored (light) molasses
1 teaspoon crushed red pepper flakes
½ teaspoon coarsely ground black pepper
1 12–14-lb. cured smoked bone-in ham, skin removed if needed

Calories (kcal) 910
Fat (g) 62
Saturated Fat (g) 21
Cholesterol (mg) 240
Carbohydrates (g) 15
Dietary Fiber (g) 0
Total Sugars (g) 13
Protein (g) 57
Sodium (mg) 240

Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.

Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours.

Transfer ham to a cutting board and let rest 10 minutes before slicing.

Serve with pan juices.


Beer-Candied Bacon (YUM)

Here’s an interesting yet incredibly yummy recipe! Enjoy! 🙂

Beer-Candied Bacon
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving.
Source: adapted from Oskar Blues Brewery
I made this beer-candied bacon to go in conjunction with a Bacon Stout Chocolate Cheesecake. If you’re into the idea of beer and bacon, make sure to check it out here!
URL to article: http://tideandthyme.com/beer-candied-bacon/