Railtown Catering chef and owner Dan Olson shares his recipe for honey glazed bone-in ham.
Ingredients
1 10lb Lightly-Smoked bone-in ham
1 cup honey 1/4 cup whole grain mustard
1/4 cup packed dark brown sugar
4 tbsp unsalted butter
Method
1. Pre-heat oven to 350°F.
2. Trim away any excess fat, leaving about a 1/4-inch layer all around. Set the ham aside to rest at room temperature for 30 minutes.
3. Line a baking sheet with tin foil. Place the ham cut side-down on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with another sheet of tin foil, and bake for 45 minutes.
4. Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and allow to cool until lukewarm (the glaze should have the consistency of room-temperature honey).
5. When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
Get daily news
6. Brush the ham with a quarter of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes.
7. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total.
8. Let the ham rest 20 to 30 minutes before slicing and serving.
Scalloped Potatoes with Gruyère Cheese
Ingredients
1 cup heavy cream
1 cup milk kosher salt and freshly ground pepper
4 lbs russet potatoes 1 tbsp butter, softened 2 sprigs fresh thyme, chopped 2 cloves garlic, minced 1 cup gruyère cheese, grated
Method
1. Preheat oven to 350°F.
2. Brush a baking pan or casserole dish with the softened butter. Sprinkle with minced garlic, chopped fresh thyme, salt and pepper.
3. Peel potatoes, and slice width wise into 1/4” disks. Shingle layer into baking pan or casserole dish, seasoning each layer with garlic, thyme, salt and pepper.
4. Cover with cream and milk and sprinkle grated gruyère over top.
5. Cover with tin foil. Bake until potatoes are completely tender when pierced by the tip of a sharp knife (about 1 hour and 45 minutes).
6. Remove tin foil and allow to gratiné until golden brown and bubbly.