Betty, pictured above, is the proud owner of many bee hives. She started this journey just trying to find a hobby after retiring. This led her to venture into bee keeping, and finding something to do with her excess honey!
- 1 2# or up to 14# whole, cured smoked ham option - bone-in and also select a right-size ham that will serve the number of guests at the table. 4 people per pound of ham
- 2 cups sweet Riesling wine or a semi sweet white wine of your choice or apple cider
- 2 Tb. unsalted butter
- ¼ cup chopped green onion only the whites
- 3 sprigs fresh thyme and 2 tsp. fresh thyme leaves
- ½ cup Buzz Savories Spicy Beer mustard
- 1 Tb. Buzz Savories honey
- ½ tsp. freshly ground pepper and 1 pinch kosher salt
How To Prepare:
Heat oven to 300 Degrees. Place ham in a roasting pan in a rack. Remove the rind and score the fat crosswise without piercing the flesh of the ham.
Boil 7 cups of water with 1 cup wine in a saucepan for 5 minutes. Pour into bottom of roasting pan.
Bake ham, basting occasionally until an instant-read thermometer registers 110 Degrees F. Depending upon size of ham from 1 hour to 3 for a 14# ham.
Make The Glaze:
Melt butter in a sauce pan and cook the onions and thyme springs until onions are soft, about 10 minutes. Stir in remaining wine and bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes.
Increase oven heat to 350 Degrees F when ham temp. registers 110 Degrees F. Remove ham from oven and using a pastry brush spread glaze mixture over the ham. Return to oven and bake ham until internal temperature registers 135 Degrees F, and it looks golden. If it browns too quickly, tent with aluminum foil.
Transfer ham to a large platter and let rest for 20 minutes before carving
- You can also serve the Spicy Beer Mustard or Honey Mustard as a dipping sauce!