1 Review

I discovered I didn't have enough honey so I used a total of on1c brown sugar. The spices were a bit by-guess-by-gosh, especially since I used a mortar&pestle for my mustard seed. Slathered on an 8lb+ shank ham and roasted at 325* for about 3.5hrs. Turned out really tasty and I'm looking forward to using the hambone for a soup in the near future!

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O-mama April 01, 2013
Emeril Lagasse's Easter Feast Spiced Honey and Lemon Baked Ham