It tastes just like the holidays.
Simply Recipes / Jamie Oliver
Christmas ham wasnt a part of my upbringing.
Hanukkah Ham may have a ring to it, but for obvious reasons, its not a thing.
Simply Recipes / Jamie Oliver
It wasnt until I was a young adult that I began consuming ham with aplomb.
My meaty awakening came just a little bit before I interned with a butcher for a newspaper story.
Learning to take apart whole pigs gave me a new appreciation for what goes into making the traditional food.
Simply Recipes / Alice Levitt
Then, I married a lapsed Mormon who prefers ham to turkey for any of the winter celebrations.
Dont We All Need a Better Ham Glaze?
Yet, theres one thing I hate about most ham: the glaze.
I found the answer in a two-ingredient finish from Jamie Oliver.
HisRoasted Marmalade Hamoutlines the entire preparation from a raw higher-welfare gammon.
There, I purchased the smallest bone-in ham they had in the store for $42.
Would I prefer that simple lacquer to what came with the unglazed ham?
I painted the layers of meat liberally to get as much orange peel onto the beast as possible.
Then, I stripped the leaves of rosemary from the stem onto the ham.
I fired up the glaze at 450F until nicely browned, about 15 minutes.
The result didnt crackle like candy.
It was Christmas, distilled.
The lightly sweet sandwich kept me and my husband feeling festive all week long.
