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.

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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.

Ham Cannellini and Wheat Berry Soup

I prefer to buy bone-in and non spiral-sliced ham s so I can use the leftover ham bone to make flavorful stock which can then be used to make tasty soups and stews.  This particular recipe takes advantage of leftover ham, stock made from the bone, a few freezer staples, and some canned beans - you literally just toss everything in a stockpot and heat it up.  Super hearty, super flavorful, and super easy.  The wheat berries are chewy and fun to eat - if you can't find cooked wheat berries in the freezer section of your grocery store, feel free to cook your own (directions below) or substitute cooked pasta or rice.

Ham White Bean and Wheat Berry Soup

serves 10

Printable Recipe

Ingredients

To make the soup:

• 1 batch of ha

• ham stock (recipe below)

• 2 cups frozen corn kernels

• 16 ounce bag frozen peas and carrots

• 16 ounce bag frozen wheat berries (see note below)

• 4 cups diced ham

• 30 ounces canned cannellini beans, rinsed and drained

• salt and pepper to taste

• chopped fresh parsley for garnish

Directions

1. Place the stock, veggies, wheat berries, and ham in a large stock pot and heat through.  

2. Gently stir in the beans; taste and adjust seasoning if necessary.  

3. Serve with lots of fresh chopped parsley.

Note

• To cook wheat berries - simply boil them in salted water or chicken stock for 45-60 minutes until they're soft but chewy.

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Ham Stock

Ingredients

• one ham bone

• 10-12 cups cold water

• 1 medium onion cut into quarters (don't worry about peeling it)

• 4 cloves of smashed garlic (again, no need to peel)

• 2 bay leaves

• 1 tablespoon dried parsley (or a bunch of fresh stems)

Directions

1. Place everything together in a large stock pot and bring to a boil.  

2. Reduce heat to low and simmer for 60-90 minutes.  

3. Strain all the solids from the stock; discard.  

4. Cool and freeze stock for use later or proceed with following recipe.