- 1 Bone In Ham from Spragg’s Meat Shop
- 1/4 cup Amber Alpine Wildflower Honey from Beeland
- 1/4 cup Wild Blueberry Dark Balsamic Vinegar from Soffritto’s
Remember when we said it was simple? You can’t get a whole lot simpler than three ingredients. Yes, we know those ingredients don’t include brown sugar and mustard. There are a few pretty traditional (and still yummy) ham glazes kickin’ around, but we wanted to give you something a little more off-the-beaten-path than the Cola or Pineapple Ginger recipes. Plus, the only fruit that’s really “in-season” right now are apples and that’s just a little too close to the old-fashioned ham and apple sauce dinner we used to get at Grandma’s. Why not try something a little different?
Preheat oven to 325F. Using a very sharp knife, score fat in a diamond pattern.
Meanwhile, stir amber honey with blueberry balsamic.
Place ham in a shallow roasting pan just big enough to hold it. Roast in centre of preheated 325F oven, uncovered, allowing 18 to 20 minutes per pound for a bone-in ham.
Roast ham for 45 minutes before beginning to baste generously with the mixture. To form a rich glaze, continue brushing with mixture every 15 minutes. Save any remaining glaze. Remove ham to a platter and tent with foil for at least 15 minutes.
If you want to make a bit of a sauce for your ham: add 1 cup of vegetable broth and any remaining glaze to the pot you roasted the ham in. Stir pan bottom vigorously to scrape up all of the flavor-packed browned bits. Bring to a boil over medium-high heat burner on the stove (you can transfer from roasting pan to smaller pot at the point to make it less cumbersome). Then reduce heat to medium and boil gently, uncovered and stirring often, until slightly reduced, from 5 to 10 more minutes. Pour over sliced ham. Meat will keep well, covered and refrigerated, for a week or more.
Now, we know that ham is often served with traditional sides, like scalloped potatoes. And if you’re an accomplished or ambitious cook, homemade scalloped potatoes are the bomb. But as we can guess, you’re all very busy and since we’re selling this as an Easy Easter Feast, we suggest checking out the vast and tasty selection of ready-made agrio boxes at the Cherry Pit.
They offer everything from roasted or quick saute vegetables to easy dress and shake salads, all made in-house by their very talented vegetable butcher. Easter dinner could not be easier.
Want to learn more about Greg & Bonnie Spragg? Check out our farm feature!