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Thyme and Honey Glazed Ham with Beet Horseradish Relish
Prep Time:
25 minutes
Cooking Time:
3 to 4 hours
6 lb (2.5 kg) fully cooked Canadian Ham, bone-in
1/2 cup (125 ml) chicken stock
1/2 cup (125 ml)
1/2 cup (125 m) honey
1 bunch fresh thyme
salt and freshly ground black pepper
3 medium beets, cooked, peeled and diced
1 Tbsp
(15 ml) white wine or cider vinegar
3 Tbsp (45 ml) grated horseradish, raw
1/2 tsp (2 ml) salt
Preheat oven to 325°F (165°C). Score surface of ham to allow for expansion, and bake for 3 to 4 hours, or until a meat thermometer placed in the thickest part of the ham registers 140°F (60°C). While ham is roasting, combine chicken stock, wine, honey and thyme in a saucepan; simmer for 20 minutes, or until mixture begins to thicken. Strain out thyme; season with salt and pepper. After 2 hours baking, begin glazing ham and baste frequently until it is done .Let stand 10 to 15 minutes before carving to allow juices to settle. Meanwhile, using a hand blender or food processor, blend together beets, vinegar, horseradish and salt. Serve at room temperature as a relish with the ham.