Ham seems like a simple hunk of meat. All you have to do is buy a cured, pre-sliced ham and warm it up in the oven. Unfortunately, while this is the easiest (and most common) way to get some ham in your belly, it’s not the healthiest option. Your everyday pre-cooked ham is loaded with sugar and nitrates.
I’ve been meaning to tackle an uncured ham for a while, so imagine my delight when US Wellness Meats asked me to write up a recipe for their petite ham. This smoked ham is both sugar and nitrate free, using compassionate certified pork. Its size is also perfect for our family of three – 2.5 lbs of porcine goodness. There was plenty for us to eat, and a good amount of leftovers to boot. For those of you using a cured and/or a spiral-cut ham, don’t worry – this recipe works just fine for them as well.
Honey and Citrus Glazed Ham
1 US Wellness Meats Petite Ham (2.5 lbs)
1 cup white wine
1 cup water
1 orange, cut into slices
2 tbsp raw honey
2 tbsp orange juice
1 tbsp ground mustard
1/2 tsp black pepper
1 pinch ground cloves
The US Wellness Meats petite ham is already seasoned with cinnamon and cloves, but nothing beats a fresh glaze. This glaze has all of your traditional ham tastes – mustard, citrus, and honey – and mixes beautifully with the savory pork flavor.
1. Remove the ham from the fridge, and let it sit out at room temperature for 30 minutes.
2. Preheat your oven to 325 degrees. Place the ham on a roasting rack, in a roasting pan. This is the rack we use. Pour the wine and water into the pan, and line the pan with the orange slices. Cover the pan tightly with tin foil and roast for 15 minutes per pound, until the ham reaches an internal temperature of 130F.
3. While the ham is roasting, prepare the glaze. Combine the honey, orange juice, dry mustard, cloves, and pepper; warm over low heat until slightly thickened, about 15 minutes.
4. Once the ham has reached 130F, remove from the oven and increase the oven temp to 400F. Remove and discard the tin foil, then brush on half of the glaze, rotating the ham. Bake for 10 minutes, then brush on the rest of the glaze. Roast until it reaches an internal temperature of 145F, about 10 more minutes. Add water to the pan if it evaporates.
5. Let the ham rest for 10 minutes, then carve.
** This recipe works with spiral-cut hams as well, although you’ll want to wrap the ham in tin foil and place it directly in the pan instead of on a rack, and it should only need to roast initially for about 12 minutes per pound. The rest of the instructions are the same.