Category Archives: Honey

Baked Ham with Honey Dijon Glaze

Baked Ham with Honey Dijon Glaze, just may replace your traditional Holiday Ham

It’s mid-October and already time to begin thinking about our holiday plans. Just yesterday, Dad and I sat in my dining room (he came to hang up a shelf, Thanks Dad!) enjoying his first cup of Chai with me. This spicy, warm and creamy tea seemed to inspire a discussion about the upcoming holidays. As we leisurely visited and sipped our Chai, I found that little voice in my head saying “Sheri, you need to try out some new recipes to treat the family this year”.

After all of these years, Mom has perfected the Thanksgiving and Christmas meals. There is comfort and warmth when we enjoy these time-tested traditional family dishes. We work together in the kitchen as if performing a well-rehersed dance. I treasure these days, full of pride as my role in the kitchen has graduated from prepping the vegetables to a true partner, one to be consulted or trusted to actually make the mashed potatoes.

Okay, so back to the ham. My shopping place had a great price on bone-in smoked ham. I got a 6 1/2 lb piece for about $8.00. A steal, as I knew it would produce many meals for my family. I already planned to save the bone for Split Pea Soup and Ham for later. I quickly bought it and it sat in my fridge for 2 days, taunting me! See, I’ve never had to make the Ham, Mom always had that dish mastered, decorated with the pineapple, cherries and cloves and some years a honey-baked one that was presliced. Since this one was pre-cooked and simply only needed to be heated, I shouldn’t have been intimated, but a large piece of meat can do that!

I went to the trusty web for inspiration. What I found was a ton of sweet glazes using orange juice, pineapple juice, lots of brown sugar and often cloves. I do not prefer these super sweet sticky glazes, or sugary crusts. A bit discouraged, I was about to resolve to simply heating the smoked ham as was. Then, it dawned on me! A while ago, I made Honey Dijon Pork Chops that my kids and I raved over! I knew I would utilize many of the flavors I’d used with the pork chops as they were savory and had the perfect amount of sweetness; the ultimate combination. The result was, what is now, our favorite ham recipe. This perfectly juicy baked ham with its beautiful golden crust, is a blue-ribbon winner! Mom, we just may have a new Holiday Ham recipe.

So began the creation of what I consider to be possibly the very best ham I have ever eaten (sorry Mom!).

Recipe:
1 Bone in smoked ham already cooked
1 cup white wine or apple cider
1-2 cups chicken stock
Fresh herbs if available (I used a few sprigs of fresh thyme and sage still on stems)

Glaze ingredients:
1/2 cup Apple cider
1/3 Cup Dijon Mustard
1/3 Cup Honey

Pre-heat oven to 325 degrees.Unwrap ham, carefully trim off excess fat, taking care not to cut into meat. Make diagonal score marks into the tough outer layer of ham. In a roasting pan that is large enough to hold the ham and cover tightly, place on a rack (I have a rack about 1/2 high) in roasting pan. Pour in broth, wine (or cider) placing herbs around ham in liquid. Cover and bake.

Now it’s time for a bit of math. For every pound of ham, plan to bake 15 minutes. I had just over 6 pounds of ham, so I figured about 1 1/2 hour plus about 5 more.

After the ham was getting cozy in the oven, I leisurely began making the simple glaze. In a small sauce pan, whisk all ingredients together and heat over medium heat. Careful not to let it burn, stir occasionally and allow to gradually thicken. After about 20 minutes or so, it should have the consistency of tomato soup. If not, let cook down longer. Keep on low simmer stirring occasionally when desired results have been obtained.

During the last half hour of cooking time is when you will begin basting your ham with the glaze and a basting brush. Remove from oven, bast liberally, return to over with lid off. Repeat 2 more times every ten minutes.

Remove ham from oven, bast one more time and let sit on cutting board or serving plate for 10 minutes before carving. I’d had high hopes of using the juices in the bottom of the roasting pan for a sauce, but found it too salty from the ham. The wine and herbs perfume the ham perfectly and keep it so juicy it didn’t need a sauce anyways. Don’t forget to save the bone for Split Pea Soup and Ham for another day.

Honey Dijon Pork Chops

succulent and juicy Center cut pork chops with a sweet and savory Honey Dijon Sauce. Served with grilled corn on the cob and Dijon Butter with Thyme for Green beans. A meal to impress!

These are absolutely the BEST Pork Chops I’ve ever eaten! Tender and flavorful, but its the sauce made with honey, Dijon mustard, wine, fresh sage and thyme that makes this a dish impressive enough to compete with your favorite restaurant! I would happily pay for this dish at a fine dining establishment and walk away knowing I just got my money’s worth.

I was inspired at the grocery store when I found some beautiful center cut boneless pork chops. The next aisle had sauces and marinades. Lawrey’s Honey Dijon marinade caught my attention. I picked it up, then sat it down. Why couldn’t I make my own? I have honey, I have Dijon in the refrigerator. After a couple of days of playing with the recipe in my head, my mom brought over some fresh Sage and Thyme from Ma’s Garden. With my plan pulling together, all that was left, was to pick up a good bottle of white wine. Here is probably my most impressive dinner yet, I hope you enjoy!

Recipe yields 4 servings

Ingredients for Honey Dijon Pork Chops

4 center cut pork chops cut about 1 1/2 inch thick (bone in or out)
EVOO
Sea Salt and Fresh ground Black Pepper to taste
2 Cups white wine
1/3 cup Dijon Mustard
1/4 cup Honey
2 TBS fresh Sage or 1 TBS Dried Sage
1 TBS fresh Thyme or 1/2 TBS Dried Thyme

In a large good quality frying pan, heat 2 TBS EVOO on high. Drizzle more EVOO on both sides of the pork chops, salt and pepper both sides and place into hot pan. Sear the first side until it gets golden brown, about 2 minutes. Turn and repeat on the second side. Remove pork chops and lower heat to Med-high. Add 2 cups of white wine, honey and Dijon mustard. Whisk together in pan, getting the yummy brown bits off the bottom. When mixture comes to a boil, add fresh herbs, give a stir, and then add pork chops back into pan. Cover tightly and simmer for about 30 minutes or until chops are tender. When chops are done, remove to a plate. Bring the remaining sauce to a quick boil and whisk until it thickens to a sauce (not a thick gravy). Pour sauce over chops and Serve with Grilled Corn and Dijon Butter and a serving of Thyme for Green beans.

Directions for Dijon Corn

Grill 4 corn cobs (you may steam or boil if desired)
The last few minutes of cooking time baste with mixture of 2 TBS soft butter and 2 TBS Dijon Mustard. If you are steaming or boiling you corn, remove from heat and baste with brush the Dijon butter mixture.