‘Tis the season! For delicious holiday recipes, for joy, for gathering with the people we love, for sharing that love through nourishing meals.
In full transparency, I’ve never been a holiday ham person. That is, until now. This ham is a game changer.
We get a quarterly box of pork from the wonderful farmers at Wild Edge farm, just down the road. They’ve become friends, and we’ve been so grateful for the nourishment, for the way they care for their animals and the land, and for the chance to bring Evie down there to allow her to meet the baby pigs and better understand where our food comes from and the circle of life (as cliché as that sounds, it’s so real).
So, when our last delivery had a big old smoked ham, I knew it would be a special one, but also had no idea where to start. I did, however, know that I wanted to make it delicious and to feed friends we love with it.
First step? Invite over some best friends for a Friendsgiving.
Next? Figure out how to best prepare this beauty. So, I texted our farmer, Karen, and she sent me some photos of an old recipe she’s used. And those provided the inspiration for this recipe, one I morphed based on what we had in our kitchen, including a delicious Bookbinder’s Apprentice dry red wine. And oh, did it turn out delicious.
We served this along some of our favorite holiday recipes, including sourdough cornbread, homemade cranberry sauce, a festive winter salad, mashed potatoes, gravy. Followed by sourdough pumpkin and apple pie. Find all our favorite holiday recipes HERE!
And, now, I hope you’ll recreate and enjoy this ham recipe this season. Happiest of holidays, friend. Thank you for being here. It means so much.
ENJOY!
the perfect holiday ham
WHAT YOU NEED:
- one smoked (but uncooked) ham roast (ours was 7 pounds)
- 1/2 cup dry red wine (we used and loved a dry red from Scout & Cellar)
- 1/3 cup coconut or brown sugar
- the zest from one orange
- 1 teaspoon sea salt
- shallow baking dish
WHAT YOU DO:
- preheat oven to 325F and place the ham in your baking dish.
- stir together glaze ingredients and pour over the top of the ham, trying to cover the whole thing.
- move ham to the preheated oven, uncovered, and let bake for 20 minutes per pound.
- for the last 45 minutes, pull the ham out every 15 minutes and baste, using a spoon, scoop the drippings from the pan and pour over the ham, repeating until the whole ham has been covered.
- once the internal temp is to 160, remove ham and let rest for 15 minutes, before slicing.
- now, slice, serve and ENJOY!
We enjoyed this for days afterwards on sourdough sandwiches, and it stayed just as delicious! I hope you enjoy these as much as we do! If you make this one, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
Love that recipie