Baked Ham with Spicy Honey-Butter Glaze
Makes 8 Servings

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When the correct spices are used in a honey glaze, your baked ham will be delicious hot, wonderful at room temperature and great cold!

1 (7-pound) cured ham
½ cup honey
4 tablespoons unsalted butter, cut into pats
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Vegetable Magic®
1 teaspoon ground allspice
1 teaspoon ground mace
¾ teaspoon ground nutmeg
2 cups pork or chicken stock or water

Place ham in a baking pan. Cut about 20 evenly-spaced small slits in skin, angling knife through meat toward bone. Do not cut all the way through. Use your finger to create a hole in the meat, but leave the opening as small as possible.

In a food processor, make a glaze by combining honey, butter, Vegetable Magic, allspice, mace and nutmeg. Process until smooth.

Fill the bulb of a baster with honey mixture. Insert tip of baster in holes in ham. Squeeze glaze into holes. Smear a thin coating of glaze over top and sides of ham. Reserve remainder. Pour stock into bottom of pan.

Bake, uncovered, in 300 degree oven for about 45 minutes. Spoon some reserved glaze over ham just to thinly coat. Repeat glazing procedure about every 45 minutes until done. Bake a total of 3 to 3-1/2 hours or until ham is a dark crusty brown and internal temperature is 165 degrees.

1 (7-pound) cured ham ½ cup honey 4 tablespoons unsalted butter, cut into pats 1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Vegetable Magic® 1 teaspoon ground allspice 1 teaspoon ground mace ¾ teaspoon ground nutmeg 2 cups pork or chicken stock or water

1 (7-pound) cured ham
½ cup honey
4 tablespoons unsalted butter, cut into pats
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Vegetable Magic®
1 teaspoon ground allspice
1 teaspoon ground mace
¾ teaspoon ground nutmeg
2 cups pork or chicken stock or water