Dinner: Honey-and-Rye-Glazed Ham

Recipe by Julia Kramer and Alison Roman What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Honey-and-Rye-Glazed Ham

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 1/2 cups rye whiskey (bourbon or other whiskey will do, too)
3/4 cup honey
1/4 cup mildflavored (light) molasses
1 teaspoon crushed red pepper flakes
1/2 teaspoons coarsely ground black pepper
One 12 –14-pound cured smoked bone-in ham (skin removed if needed)

Instructions

Preheat oven to 350 °F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.
Set one 12 –14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135 °F, 1 1/2 –2 hours.
Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

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