Monday, January 3, 2011

Preparing the Christmas Ham

Our ham from Hager's Farm Market turned out to be a real success. As with the ham from Bostrom Farm two years ago, it was one of the best I've ever eaten.

This year my mom cooked the ham, preparing it with a sensational sour cherry-thyme glaze. The recipes for the ham, the glaze, and the also excellent clementine-peppercorn glaze I used two years ago all came from the New York Times. Here are the links:

Sour Cherry-Thyme Glaze

Clementine-Peppercorn Glaze

Glazed Holiday Ham

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