1Blend all dry ingredients (including cloves) in medium bowl with olive oil
2Using a sharp knife Cut 10-12 1/2" wide, 1/2" deep slits in the ham for flavors to penetrate.
3Rub Generously with prepared olive oil rub, pushing some into the slits
4Place in Oven-safe roasting bag and pour in Blue Moon Summer Honey Wheat beer.
For best results marinate 4-24hrs.
5To Cook Preheat oven to 325 degrees.
Remove ham from roasting bag and place into a 13in roasting pan and pour over remaining marinade. Add 2 Cups water to the pan and cover with lid or aluminum foil.
Cook 15-18 minutes per pound, basting ever 25-30 minutes.
6During the last 25 minutes of cooking remove cover and transfer remaining liquid into a medium saucepan. Add butter and cook on medium-low until glaze thickens. Cook ham uncovered for the remainder of the cooking time.
7The glaze can be poured all over the ham when finished or served on the side.
8Serve with baked mac and cheese, veggie of choice and cornbread.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Honey-Mustard Glazed Ham
Get the highest-quality bone-in smoked ham you can find, trim off just enough of the fat, and then gild that porcine lily with a sweet and savory honey-mustard glaze featuring brown sugar and butter too. An easy recipe that yields a juicy, beautifully shiny, and crisp-edged centerpiece for any festive table. Read more.
When it comes to feeding a crowd during the holidays, it doesn’t get much easier than serving a spiral-sliced ham.
White Bean and Ham Soup
A humble ham bone is the basis of this hearty, classic soup. Carrots, onions, celery, and thyme add nuance to the savory broth, and white beans add bulk and creamy texture (some beans are mashed to thicken the soup, while some are left whole). Diced ham stirred in at the end makes this a filling, flavorful meal. Read more.