Honey And Rosemary Ham Recipes

HONEY AND ROSEMARY HAM

Steps:

• Preheat oven to 325 degrees F.
• In a medium bowl, combine all ingredients for Honey Herb Glaze. Rub over the ham and then place the ham in a skillet. Fill the skillet with ½-inch of water and cover the ham with foil. Bake the ham for about 30-35 minutes. Remove the ham from the oven, and let rest (leave covered with the foil) while preparing the roasted vegetables.
• Raise the oven temp to 425 degrees F.
• Peel the carrots and arrange them on a baking sheet with lemon slices, a few whole cloves of garlic and a couple of whole shallots. NOTE: In total, between the carrots and potatoes, I used 4 shallots and 6 cloves of garlic.
• Rinse the potatoes and if desired slice all in half or leave some whole. Transfer the potatoes to a separate baking sheet or pan since they will need to cook a little longer than the carrots. To the potatoes add 3 whole cloves of garlic and a couple of whole shallots as well.
• In a large bowl, toss together rosemary, lemon zest, lemon juice, olive oil, salt and pepper. Spread mixture evenly over all the vegetables until well coated. Bake the carrots for about 20 minutes or until the vegetables are roasted and slightly charred. The potatoes will need to cook a little longer, until they are golden and tender.
• Serve the ham alongside the roasted vegetables.

HAM WITH GARLIC AND ROSEMARY

Steps:

• Get Cookin'
• 1. Preheat oven to 350°F.
• 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
• 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
• 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
• 5. Mix the sugar and mustard together and brush on the ham.
• 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
• 7. Remove from pan, place ham on a platter, and serve.