Search Results for: honey and citrus glazed ham

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.

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Around the holidays, there are three dishes I like to prepare on certain days: turkey (smoked or roasted) for Thanksgiving, ham (citrus and honey glazed) for Christmas, and a rib roast for New Years Day. My traditional rib roast recipe is featured in The Heritage Cookbook, but last weekend I wanted to try out a smoked version of this classic dish, which I’m sharing today.

I tested this recipe on my new pellet smoker (full review here), but it would work well on a charcoal or gas smoker setup, too, which I detail at the bottom of this post. Don’t have a smoker? No worries, this is the exact method I make for an oven roast, and I simply put it in the oven at 180F for Step #2. It comes out great that way, too.

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Hi everyone, being that it’s a holiday week, I thought it would be a nice idea to share some of my favorite holiday-friendly roasts and vegetable accompaniments.

Honey and Citrus Glazed Ham
Maple and Bourbon Glazed Pork Loin
Roasted Leg of Lamb
Roast Duck with Winter Vegetables
Roast NY Strip Loin
Simple Roast Turkey

Roasted Brussels Sprouts
Oven Roasted Jerusalem Artichokes
Winter Slaw
Skillet Roasted Winter Vegetables
Roasted Asparagus with Bearnaise Sauce
Roasted Cabbage Steaks

Hope you folks have a great holiday weekend – we’ll be keeping it quiet here in Virginia as I keep plugging away at the manuscript for my new cookbook. See you next week!

Ham recipes have always been special to me; they tend to remind me of family gatherings. But recently, they have been especially special. For starters, my other ham recipe marks the first collaboration I did with my friends at US Wellness Meats, when I was their April 2012 Featured Chef. Last year, that same ham recipe was featured in People Magazine. That’s quite a lot of attention from one little cured pig leg!

The other day, US Wellness Meats asked me to try out another ham recipe, this time using a slow cooker. I jumped at the chance. This recipe is simple and not unlike my other recipe, but with the added convenience of simply throwing everything in a pot to cook in a savory broth. Better yet, this recipe works well in two ways: perfectly cooked to 140F and sliced, or slow-cooked to shreddable deliciousness. Instructions for both methods are provided below.

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People say nice things about companies all the time, and I’m always leery of endorsements. After all, companies are just big, hulking, impersonal machines, right? While it’s probably easy or convenient to say that The Ancestral Table is solely the result of my own hard work over the years, the truth is that my cookbook wouldn’t have been possible without the support of many people, chief among them my friends at US Wellness Meats. I realize that sounds a little extreme, so hear me out.

Two years ago, I sent them an email asking if they were interested in partnering for some recipes. This was my first time putting myself (and this blog) out there like that, and I felt sheepish writing such an assuming email – after all, at the time I had only a few hundred Facebook “likes” and a regular readership of around 50 people. But the USWM team saw something they liked in my little site, and sent me a box of various meats to work with; they also added me as their April 2012 Featured Chef, and my website took off from there. I attribute the turning point of this blog – from something I was writing for mostly myself to what it is today – to their support in early 2012.

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Just wanted to share some cool news: my Honey and Citrus Glazed Ham recipe is featured in this year’s People Magazine Holiday Entertaining issue! Definitely one of the highlights of my cooking/blogging career so far.

If you get a chance to grab a copy, let me know what you think. I pared down the recipe slightly to appeal to a broader audience, but it still definitely carries my personal touch to it. It’s awesome to see a Paleo recipe in such a widely-circulated magazine! And I must admit, it’s pretty surreal to be able to go into any supermarket right now and grab a picture of yours truly.

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Edit: the giveaway is now closed! Congratulations to Maia Low who is the big winner!

You may have seen my recent recipes featuring some delicious meats from US Wellness Meats (including my liver and caramelized onions and honey and citrus glazed ham recipes). You may also have been salivating from the awesome looking meat and dreamed of making some of your own. Luckily for you, I am teaming up with US Wellness Meats to make your dreams a reality: we’re giving away a $100 gift certificate to their site!

And while a free $100 worth of meat sounds great, I have an even better proposal. How about you treat this $100 as a “grass-fed buffer” – in other words, calculate what you pay for the mediocre (and possibly toxic) meat that you can find at your local supermarket, and then use the $100 certificate to offset the cost of buying this delicious, healthy grass-fed beef. For example, let’s say you regularly pay $4/lb for ground beef at your supermarket. US Wellness Meats’ awesome 75/25 ground beef currently costs $6.45/lb. This means that if you win the giveaway, you could buy THIRTY EIGHT POUNDS of grass-fed ground beef for the same price as the same amount of conventional ground beef, and have money to spare even after paying their reasonable $7.50 handling fee (shipping on their site is free)! Just an idea – you can spend the $100 how you’d like, but that’s what I would do!

Here’s how to enter the giveaway (first one is required, second is optional):

1. Subscribe to the US Wellness Meats newsletter and leave a comment on this post letting me know you did it.
2. “Like” The Domestic Man facebook page and leave a comment on this post letting me know you did it.

If you do both options, I’ll give you two entries into the giveaway! You can tell me that you did both options in one comment instead of two. The giveaway ends midnight Saturday, February 11th, and I will select a winner using a random number generator sometime thereafter. Good luck!

Fine print: Giveaway for US residents only – US Wellness Meats is not able to ship internationally because of customs issues.

I wanted to come up with a special Easter dish this year, but I quickly realized that I couldn’t use your standard Easter meal ideas; I’ve already posted recipes for ham and lamb roasts this year. Instead, I settled on a traditional Polish Easter Soup called Żurek (also often referred to as Biały Barszcz – “White Borscht”). This soup uses a combination of pork (kielbasa sausage, ham, or in our case, bacon), boiled eggs, and veggies in a slightly sour and creamy (hence the “white”) broth.

There are quite a few challenges with creating a grain-free version of this soup. First of all, the soup is traditionally made by soaking and fermenting/souring rye bread as a soup starter. Instead, we’re going to create a “sour” taste by using another popular method – horseradish and sour cream. Żurek is also traditionally served in a rye bread bowl or with large chunks of rye bread as an accompaniment. We’re just going to omit that whole rye bread part; it didn’t make this soup any less delicious!

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