What's great in wine, beer, fine dining,
places to stay, & places to visit
in Washington State

Honey Balsamic-Glazed Ham

Monday, 15 April 2019 18:05
Honey Balsamic-Glazed Ham with Garlic Kale and Smashed Potatoes Honey Balsamic-Glazed Ham with Garlic Kale and Smashed Potatoes Photo: National Pork Board

TASTE News Service, April 15, 2019 - With Easter approaching, we’ve been thinking about ham and wanted to reach back to find something reminiscent of those great meals served at our grandmother's table.

What better resource to find some ideas than the National Pork Board, we thought?

We spoke to Carma Rogers, who gave us permission to use the following recipe and photo of a dish originated by Jose Mendin of Pubbelly Noodle Bar in Miami, Florida. It’s not a recipe taken directly from our own family archives, but it sounds like a pretty good approximation of the solid, meat-and-potatoes meal Grandma did so well.

We’d suggest you consider pouring a Riesling with your ham. It will provide good acidity and just a touch of sweetness. Chateau Ste Michelle bottles several styles of this grape variety, but there are many other worthy Riesling producers in Washington. Check with your wine merchant for a recommendation.

 

3              pound boneless ham     

1/2         cup water           

 

Honey Balsamic Glaze

1              8-oz can crushed pineapple packed in juice, (2/3 cup pineapple, 1/3 cup juice)                                    

1/2         cup honey

1/2         cup balsamic vinegar                     

2              tablespoons unsalted butter                      

2              tablespoons soy sauce                  

1/2         teaspoon fresh thyme, finely chopped or 1/4 teaspoon dried thyme        

1/2         teaspoon black pepper        

         

Smashed Potatoes

3              pounds small red potatoes, scrubbed but unpeeled                        

3              tablespoons unsalted butter                                      

1 1/2      teaspoons kosher salt                   

1/4         teaspoon black pepper                                 

2              tablespoons fresh parsley or 1 1/2 teaspoons dried parsley 

                         

Garlic Kale          

2              tablespoons extra virgin olive oil                               

2              cloves garlic, sliced                         

2              pound bag kale leaves or baby spinach, chopped                              

1/2         teaspoon kosher salt     

1/4         teaspoon black pepper  

               

Make the Honey Balsamic Glaze:

In a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7 to 10 minutes. Transfer to small bowl and let cool to room temperature.

Preheat oven to 350 degrees F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts. Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140 degrees F., about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.

 

Make the Smashed Potatoes:

After about 30 minutes of baking the ham, place potatoes in large saucepan and add enough cold salted water to cover by 2 inches. Cover saucepan and bring to a boil over high heat. Uncover and reduce heat to medium. Cook until tender, about 20 minutes. Drain well and return potatoes to saucepan. Add butter, oil, salt, and pepper and crush with a large fork, then stir in the parsley. Partially cover with the lid to keep warm.

 

Make the Garlic Kale:

Rinse kale, shake off excess water, and put in a large bowl. In a large saucepan, heat the oil and garlic over medium heat until the garlic is softened, about 1 minute.In batches, stir in the kale and cook until the first batch is wilted before adding more. Cook, uncovered, stirring often, until just tender, about 5 minutes. Season with salt and pepper.

Slice the ham crosswise and serve with the smashed potatoes and kale.

Serves 8

Last modified on Monday, 15 April 2019 18:21

 

Latest in Read

Latest in Visit

Home | Contact | Phoenix Website Design by CitrusKiwi

Copyright © 2015 - 2019. Taste Washington Travel. All rights reserved.  |  TWT Staff | Privacy policy