Across our nation, families are gearing up to celebrate Easter, serving up the most likely main meat choice of, none other than, ham. I don’t know how this tradition came to be, but it seems to be a very common one throughout the US. Many a family will also most likely purchase a pre-glazed or even a rather expensive honey baked ham from any number of markets. I myself enjoy a good honey baked ham, but in an effort to make everything I consume as healthy as possible I decided to come up with my own recipe for honey baked ham. If I am gonna sweeten up my meat I prefer to do it non-toxically and with the most natural sweeteners possible. It’s super simple to do, and you really can’t go wrong with trying it at home yourself. I mean we are talking sweet pork here people, who doesn’t love that?!!
Getting your hands on pastured ham is ideal, as commercial pork is not fed a healthy diet at all. If you can’t get pastured, try to get a ham that has not been fed antibiotics or injected with hormones. I purchase my pork twice a year in bulk by buying a half hog from Red Haven, a local farm.
- Serves 8-10
- 1- 5 to 7 pound pasture raised organic ham, no nitrates added
- 1/2 cup local honey
- 1/2 cup cultured butter, ghee, or coconut oil
- 1/2 cup organic freshly squeezed orange juice
- Cloves, about 1/2 cup
- 1. Stud the entire ham with the cloves if desired. Place ham cut side down in a roasting pan.
- 2. In a small saucepan bring to simmer the butter, honey, and orange juice. Simmer until thickened and bubbly.
- 3. Brush the mixture over the entire ham and bake at 375 for one hour. (a thermometer inserted should read 140.)
- 4. Turn on the broiler and let the outside of the ham caramelize for several minutes. Remove from oven, let sit for about 10 minutes. Remove juices from pan and strain into a small pitcher or bowl to drizzle over the ham. Slice and serve.