Easter Ham
Honey-glazed ham is a traditional main course during the Easter holiday season. Including pure honey in Easter recipes from ham and pork to side dishes creates a balanced combination of salty and sweet.
Beyond adding flavor, honey has many other beneficial characteristics. Honey is hygroscopic, so a rich honey glaze helps lock in moisture during baking, resulting in sweet, moist meat. In addition, brushing on a honey glaze during the last 20 to 30 minutes of baking gives ham or a roast a beautiful golden brown color.
The following recipes from the National Honey Board will add sweet flavor to your Easter table: Honey Balsamic Fig Glaze combines balsamic-soaked figs with honey and spices to create a delightfully sweet, aromatic glaze and finishing sauce for an Easter roast or ham.
Honey Balsamic Fig Glaze
1/3 cup pure honey
2/3 cup very hot water
1/4 cup balsamic vinegar
1 cup dried figs, chopped
1/8 tsp. ground cloves
1/2 cup shallots, diced
3 Tbsp. olive oil
1 Tbsp. fresh rosemary or marjoram, chopped (or 1 tsp. dry)
Salt & pepper, to taste
In a bowl, combine honey, hot water, vinegar, figs and cloves. Let the mixture stand for 15 minutes. Meanwhile, in a saucepan, sauté the shallots in oil over moderately low heat, stirring occasionally, until they are softened. Add the honey-fig mixture. Bring to a simmer; add the herbs and cook, stirring occasionally, for 5 minutes. Season with salt and pepper. If desired, purée in a blender or food processor until smooth.
As a glaze or basting sauce: Brush or spoon the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting, basting every 10 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.