|
Southern Entree Honey Glazed Ham Moist, salty ham, brushed with a sweet and tangy glaze.
Baking: preheat oven to 325. Place ham, fat side up, in large roasting pan and bake for 2 hours. Glaze: while the ham is baking, combine the honey, brown sugar and mustard in a sucepan. Stir while heating, and allow to thicken. Remove from heat and set aside. Final Baking: Remove the ham after 2 hours, peel off skin, if any, and score fat into a diamond shape. Insert a whole clove in the center of each diamond, and brush with the glaze.* Return the ham to the oven for 30 minutes, making sure glaze doesn’t burn. * Some cooks brush on only half of the glaze during the final baking, reserving the rest for serving. |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
|
