Prep 15 mins
Cook 1 hr
We were on a vacation with the administrative chef of Quebec's famous Chateau Frontenac and upon returning to the chalet, he made this recipe to which I assisted and helped cutting the vegetables. It tasted very good and to my surprise it had kept its original colour (rosy and tender). I have been making it ever since (that was 15 years ago).
- 1 (2 1/2 lb) ham, toupie style (half moon)
- cold water, to cover the ham
- 2 carrots, peeled and cut in 2 inch length
- 2 stalks celery, peeled and cut in 2 inch length
- 1 medium onion, cut in half
- 4 -5 whole peppercorns
- 10 whole cloves
- 2 ounces liquid honey
- Put the ham in a casserole and cover it with cold water.
- Add the ingredients of the first part and bring to simmer for 30 minutes.
- With a fork get the ham out of the cooking liquid and put it on a Pyrex plate or other oven proof dish.
- Insert evenly the cloves in the ham top surface and cover it with honey.
- Place in a preheated oven (350°F) for 30 minutes.
- Once the ham cooked, let it cool a while and with a spoon complete the glazing with the honey left at bottom of the plate.
- Serve it warm or cold. (THE COOKING LIQUID THAT YOU KEPT, USE IT AS A SOUP BASE. ex: bean soup, minestrone, orsley. etc).
Believe it or not i make this ham receipt almost every week. My daughter Alicia loves it.
This is a wonderful Glazed Ham recipe. I didn't know what kind of ham the chef was describing so I used a Butt ham which was precooked. It was twice the size that she used but I used the same amount of vegetables except I doubled the amount of honey since the surface was bigger. I was extremely pleased with the results. The first cooking left the meat flavored mildly by the vegetables and very moist. The baking with the hot glaze around the outside not only kept the moistness inside...but also made a fabulous flavor on the outside. This will now be my favorite way to heat and glaze a precooked ham! Thanks Mozarth622. Made and reviewed for PAC Spring 2009.