Shown is PJ’s Prime Rib with Julie’s Spiced Honey-Glazed Ham in the background.


JULIE’S SPICED HONEY-BAKED HAM


If you can’t get to PJ’s River Run for Easter dinner, there’s no need to purchase a honey-baked ham. With Julie’s recipe, you can make this showpiece entree at home.


Serves 15-20


1fully cooked, 7-pound shank ham half, bone in


1 cup pear juice ⁄2


⁄2


1 cup orange juice ⁄4


1 cup honey ⁄4


1 teaspoon ground cloves ⁄4


3 cup brown sugar ⁄4


1 teaspoon ground cinnamon ⁄4


1 teaspoon ground nutmeg ⁄8


1 teaspoon paprika 1⁄16 1⁄16


teaspoon ground allspice teaspoon ground ginger


Preheat oven to 325 F.


In a small bowl, combine honey with pear and orange juices. Place ham in alarge baking pan with flat-cut end down. Pour juice mixture over the ham.


Cover with foil and cook until ham is warmed through—internal temperature of 140 F on an instant-read thermometer— basting every 15 minutes. This should take about 90 minutes.


While ham is warming, combine sugar and the spices in a bowl.


When ham is cooked, sprinkle the outside with the dry sugar-spice mixture. Place the ham on waxed paper and use a butane torch to caramelize the sugar on all sides of the ham. If you don’t have a butane torch, place the ham under the broiler and carefully turn until all sides are caramelized.


Living Well i April/May 2014 33


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