Bee-Sting Glazed Ham

I enjoy a standard glazed ham as much as the next person, but a friend shared this wonderful Bee-Sting Glaze recipe with me and I don’t think I’ll ever go back. As the name implies, this glaze offers a little “sting” thanks to honey and a touch of cayenne pepper. But fear not, the heat is gentle. Even guests who are opposed to spicy foods will enjoy this tasty ham recipe.

Items used to make this recipe:

(affiliate links)

• microplane grater https://amzn.to/3UT4Scy

• honey https://amzn.to/3AVCUWJ

• disposable roasting pan https://amzn.to/3UUPjkN

Bee-Sting Glazed Ham

makes about 20 servings

Printable Recipe

Ingredients

• 6 to 8 pound fully cooked, bone-in smoked half ham

• 1 cup honey

• 2/3 cup brown sugar (light or dark)

• 1/2 cup water

• 1 teaspoon ground ginger

• 1 teaspoon cayenne pepper

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground black pepper

• zest of one lemon

Directions

1. Preheat oven to 375F and place rack in lower center position.

2. Place ham, cut side down, in a large roasting pan; score the fat side of the ham in a diamond pattern as shown in the photo above.

3. Pour 1/2 cup water around the ham and and cover the roasting pan well with foil; bake for 1 hour.

4. In a medium saucepan over medium, heat the honey, brown sugar, ginger, cayenne, cloves, and black pepper together, whisking frequently, until the sugar is completely dissolved; remove from heat and allow to cool before stirring in the lemon zest.

5. Remove foil from ham and continue baking; brush generously with glaze every 10 minutes, for a total of 50-60 minutes (total cooking time should be about 2 hours).

6. If there is any leftover glaze, stir it into the strained pan drippings and serve with the ham.

Note

• For easy cleanup, use a disposable roasting pan. Be sure to place it on a half sheet pan so you can move it in and out of the oven easily without it collapsing.

Easy Black Bean Soup

Need a busy weeknight dinner idea? This easy, but super delicious black bean soup can be on your table in less than 20 minutes!

Items used to make this recipe:

(affiliate links)

• stockpot https://amzn.to/3Z6ROTk

• immersion blender https://amzn.to/48VjduE

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Black Bean Soup

makes 4-6 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1/2 cup diced onion

• 1 clove garlic, minced

• 2 (15-ounce) cans black beans, rinsed and drained

• 1 1/2 cups chicken stock (I used my homemade) *see note below

• 1 cup salsa (here’s a great salsa recipe)

• 1 teaspoon ground cumin

• 2 teaspoons freshly squeezed lime juice

• garnish: sour cream, scallions, cilantro, tortilla strips, etc.

Directions

1. In a large, heavy-bottomed saucepan or stockpot over med-hi heat, saute onions in olive oil until translucent, stirring frequently.

2. Add minced garlic and saute until fragrant, 30-60 seconds.

3. Add black beans, chicken stock, salsa, and cumin; stir well to combine.

4. Use an immersion blender to blend the soup to desired consistency.

5. Lower heat to medium and stir frequently until hot and bubbly, 10-15 minutes.

6. Remove from heat; stir in lime juice and serve.

Notes

• To make this soup vegetarian-friendly, use vegetable broth instead of chicken stock.

• The lime juice really takes this recipe over the top so don’t skip it. I like to keep an emergency stash of lime juice in the freezer for times when I don’t have fresh limes on hand.

• If you don’t have an immersion blender, feel free to blend the soup in a traditional blender or food processor (working in small batches, especially if the soup is hot).

adapted from allrecipes.com