Just like roasting a chicken, another dish I have also never attempted is baking a ham. Growing up, we ate ham at Easter every year. In Alex's family, they do ham at Thanksgiving in addition to turkey. But since I've never hosted a holiday meal, I've never had a reason to make a ham.
I realize that this is one of the easiest family meals that one can make, but I've still never done it. The other night, while perusing The Whole Hog Cookbook, I got a craving and decided to go for it. Thankfully at Wholefoods they sell mini hams, so while this recipe called for an eight pound chunk of meat, I only purchased two pounds. I reduced the proportions and the cooking time and the recipe worked just fine.
- 1 (8-pound) Spiral Sliced Ham, removed from package, liquid reserved
- 1/2 seedless raspberry jam
- 1 cup cranberry juice
- 1/2 cup strawberries, roughly chopped, plus more for garnish
- 1/2 cup raspberries, plus more for garnish
- 1/2 cup honey
- 1 chipotle chile in adobo sauce, chopped
- 1/2 cup dried cranberries
Preheat the oven to 325 degrees.
In a large roasting pan, place the ham on its side, spiral slices on top.
In a small mixing bowl, whisk together the jam, 1/2 cup of the cranberry juice, and the reserved liquid from the ham packaging. Pour half of this mixture evenly over the ham; reserve the rest for basting. Cover the roasting pan completely, but very loosely with aluminum foil (it’s important that the foil does not hold the ham slices in place) and bake for 10 minutes per pound (1 hour and 20 minutes for an 8-pound ham), basting the ham occasionally with the reserved jam mixture.
Increase the oven temperature to 375 degrees. Remove the foil from the ham and brush the glaze over the top and sides of the ham. Bake for 10 minutes. Remove the ham from the oven and let it rest for 10 minutes before serving.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 cup vegetable shortening
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter, melted
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Using two forks or your fingers, work in the lard until the mixture begins to resemble coarse meal. Make a well in the center of the mixture and pour in the buttermilk. Stir until just moistened. The dough should come together at this point, but if necessary add more buttermilk as needed. Turn the dough out onto a lightly floured surface and gently knead it 2 or 3 times. Pat the dough to 1/2 inch thick. (I don’t roll my biscuit dough; I like to be gentle with it as possible so the biscuits will not be tough.) Using a 2-inch round biscuit cutter, cut biscuits out of the dough as close together as possible. Transfer the cut biscuits, with sides touching, to the prepared baking sheet. Pat the dough scraps together and cut out the remaining biscuits.
Using the tines of a fork, pierce the top of each biscuit two or three times and brush with the butter. Bake for 12 minutes, or until they are golden brown. Serve immediately.