‘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 love our deliveries from Wild Pastures and they’ve always got the best holiday hams this time of year. We appreciate the way that Wild Pastures sources exclusively from farms that care for their animals and the land.
So, of course we ensure our December monthly delivery included a big old smoked ham to share with friends this year.
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 Dry Farm Wines)
- 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