A couple of months ago, I moved across town. While not as extreme as some of my more recent relocations, I find there are always similarities. One thing that tends to happen is a slight purging of those things I’ve acquired and then left to collect dust tucked away in a corner, placed on a upper shelf just out of reach, or hidden away in that awkward kitchen cabinet. The one exception to this minimalist moving “rule” is my collection of books, which ebb and flow as my interests do the same. Admittedly, as an avid board game enthusiast, that collection travels with me as well.
And then there is always that box, usually half unpacked, that I never quite know what to do with after each move. It is an odd collection of worn photos, old barely legible documents, mementos, keepsakes, knickknacks, old business cards, and the more recent addition of recipe cards that I have started collecting.
It started when I discovered an old box of recipe cards in a thrift store while I was living in Boulder, Colorado. It fascinated me that this treasure, probably long forgotten in the bottom of a box in an attic, was donated alongside old snowshoes and worn trousers. The price was less than a dollar, and most likely what the thrift store considered of value was the small metal box. The cards inside were secured to the bottom with well-rusted rings, and I think I must have scared the cashier with my overzealous enthusiasm. The metal box has since disintegrated, but I still have some of the cards and have begun creating a digital record before they erode away as well.
This unexpected find began an on and off again passion for lost family recipes. When I started thinking about recipes to share for the upcoming spring holidays and having just rediscovered these cards, I started — both physically and virtually — thumbing through them for inspiration and came across one for a Classic Glazed Ham that I had stumbled across at a garage sale.
I especially love this recipe because glazed ham often found its way onto our table for family gatherings and holidays. Drawing on these memories, I have made the recipe more my own over the years through trial and error. Enjoy!
Cheers and happy eating,
Chef Ryan Lockhart
Apple Cider Glazed Ham
• fully cooked bone-in ham (about 7-8 pounds)
• 2 cups apple cider
• 1 cup packed brown sugar
• 1/2 cup honey
• 2 peeled, cored and finely diced apples.
• 1/2 cup cider vinegar
• 1/2 cup whole grain Dijon mustard
• 1 tablespoon unsalted butter
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon crushed cloves
• 1/4 teaspoons nutmeg
• 1/4 teaspoon grated star anise
• 2 smashed garlic cloves
• Place the ham on a roasting rack in a shallow roasting pan. Let the ham rest for 1-2 hours to come up to room temperature. Preheat your oven to 325°. Score the surface of the ham in a diamond pattern about a 1/4 inch deep. Pour enough water to just cover the bottom of the roasting pan (about a 1/3 cup). Cover the ham with foil and roast for 45 minutes.
• While that is roasting start the glaze. In a large saucepan, begin melting the butter over medium heat and add the apple cider, honey, brown sugar, mustard, cinnamon, nutmeg, cloves, chipotle powder, and star anise. Stir until the mixture is completely incorporated and the brown sugar has completely dissolved.
• Reduce the heat to low and add the diced apples and garlic for stir slowly for an additional 3 minutes until the garlic and apples begin to becoming slightly translucent.
• After 45 minutes of roasting remove the ham from the oven and increase the temperature to 425°. Remove and discard the aluminum foil. Using a pastry or barbecue brush begin liberally applying a 1/4 of the glaze to the ham. Make sure to brush the glaze in between the diamond cuts on the surface of the ham. Once the ham is evenly covered return the ham to the oven and roast at 425° for 10 minutes uncovered.
• After 10 minutes carefully remove the ham and apply half of the remaining glaze. Return the ham to the oven and roast for 15 minutes. After 15 minutes repeat the process with the remaining glaze and roast an addition 15 minutes.
• Remove the ham from the oven and let it rest for 10-15 minutes before slicing.