Herb-Infused Honey-Glazed Ham with Beet Relish
Elevate your holiday feast with this Herb-Infused Honey-Glazed Ham, a tender and savory centerpiece that boasts a delightful balance of sweetness and herbal notes. This easy-to-follow recipe combines a fully cooked smoked ham with a rich glaze made from honey, chicken stock, and white wine, enhanced by the aromatic presence of fresh thyme. Served alongside a vibrant beet relish, this dish not only tantalizes your taste buds but also adds a colorful touch to your table. Perfect for gatherings or special occasions, this ham is sure to impress your guests and create lasting culinary memories.
12
Servings
N/A
Calories
11
Ingredients
Ingredients
Fully cooked smoked ham
6 lb. (Score the surface before roasting)
Chicken stock
1/2 cup (None)
White wine
1/2 cup (None)
Honey
1/2 cup (None)
Fresh thyme
1 bunch (None)
Salt
to taste (None)
Freshly ground black pepper
to taste (None)
Cooked beets
3 medium (Peeled and diced)
White wine or cider vinegar
1 tablespoon (None)
Grated raw horseradish
3 tablespoons (None)
Salt
1/2 teaspoon (None)
Instructions
1
Preheat your oven to 325°F (165°C). Score the surface of the ham with shallow cuts in a diamond pattern to allow for even cooking and flavor infusion.
2
Place the scored ham in a roasting pan and pour the chicken stock and white wine around the base. Cover tightly with aluminum foil and bake for 3 to 4 hours, or until a meat thermometer inserted into the thickest part reads 140°F (60°C).
3
In the last 30 minutes of baking, prepare the glaze. In a saucepan over medium heat, combine the chicken stock, white wine, honey, and fresh thyme. Simmer gently for about 20 minutes, or until the mixture begins to thicken. Strain out the thyme, and season the glaze with salt and freshly ground black pepper to taste.
4
During the last hour of baking, begin basting the ham every 15-20 minutes with the thyme honey glaze. This will create a beautiful caramelized crust on the outside of the ham.
5
Once the ham is cooked through, remove it from the oven and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the ham, ensuring it remains juicy when sliced.
6
While the ham rests, prepare the beet relish. Using a hand blender or food processor, combine the cooked beets, vinegar (white wine or cider), grated horseradish, and salt. Blend until smooth and serve at room temperature as a vibrant accompaniment to the ham.
7
Slice the ham and serve it warm with the beet relish on the side for a beautifully presented and flavorful dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The main dish is an Herb-Infused Honey-Glazed Ham served with a side of vibrant Beet Relish.
How many servings does this recipe provide?
This recipe is designed to serve approximately 12 people.
What size ham is required for this recipe?
You will need a 6-pound fully cooked smoked ham.
What temperature should I preheat the oven to?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
Why should I score the surface of the ham?
Scoring the ham with shallow diamond-pattern cuts allows for even cooking and better flavor infusion.
What liquids are added to the roasting pan?
Pour 1/2 cup of chicken stock and 1/2 cup of white wine around the base of the ham.
Should the ham be covered while baking?
Yes, the ham should be covered tightly with aluminum foil during the initial baking period.
How long does the ham need to bake?
The ham should bake for 3 to 4 hours.
What is the target internal temperature for the ham?
The ham is done when a meat thermometer inserted into the thickest part reads 140 degrees Fahrenheit (60 degrees Celsius).
When should I start preparing the glaze?
You should begin preparing the glaze during the last 30 minutes of the ham's baking time.
What are the ingredients for the honey glaze?
The glaze consists of chicken stock, white wine, honey, fresh thyme, salt, and freshly ground black pepper.
How long does the glaze need to simmer?
The glaze should simmer for approximately 20 minutes until it begins to thicken.
Do I leave the thyme in the glaze when serving?
No, you should strain out the fresh thyme before using the glaze.
When should I start basting the ham?
Begin basting the ham during the last hour of baking.
How often should the ham be basted?
The ham should be basted every 15 to 20 minutes with the thyme honey glaze.
What is the purpose of basting the ham?
Basting creates a beautiful caramelized crust on the exterior of the ham.
How long should the ham rest after cooking?
The ham should rest for 10 to 15 minutes before slicing.
Why is it important to let the ham rest?
Resting allows the juices to redistribute, ensuring the meat remains juicy when sliced.
What ingredients are needed for the beet relish?
The relish requires 3 medium cooked beets, white wine or cider vinegar, grated raw horseradish, and salt.
How should the beets be prepared for the relish?
The beets should be cooked, peeled, and diced before being blended.
What types of vinegar can be used for the relish?
You can use either white wine vinegar or cider vinegar.
How much horseradish is used in the relish?
The recipe calls for 3 tablespoons of grated raw horseradish.
What equipment is used to make the beet relish?
You can use a hand blender or a food processor to blend the relish ingredients until smooth.
At what temperature should the beet relish be served?
The beet relish should be served at room temperature.
Is this recipe suitable for holidays?
Yes, it is described as an ideal centerpiece for holiday feasts and special occasions.
How much honey is required for the glaze?
The recipe uses 1/2 cup of honey.
What is the total number of ingredients?
There are 11 distinct ingredients listed in the recipe.
What provides the spicy kick in the beet relish?
The grated raw horseradish provides the spicy element to the relish.
How is the final dish presented?
The ham is sliced and served warm with the vibrant beet relish on the side.
Does the recipe use fresh or dried thyme?
The recipe specifically calls for 1 bunch of fresh thyme.