Whole Baked Ham in Thyme Honey Glaze with Horseradish Beets

from Inn on the Twenty
Michael &Anna Olson
From Cave Spring Wineries beautiful inn in Jordan Station in the Niagara Peninsula, these recipes represent some of the best current Ontario cooking. The Olsons use produce and meats grown in the area by people they know -- and introduce in the book, making it a pleasure to use and read. Colour food shots with b & w shots of restaurant life by Michael Mahovlich. $29.95.

Spectacular hot from the oven or chilled and served whole the next day, holiday ham is a great treat. The herb-infused honey glaze has a great aroma and complements the ham wonderfully. Serves 12.

1 12-lb. (5.4 kg) bone-in ham 1

Glaze

1/2 cup chicken stock (see recipe in book) 120 mL
1/2 cup white wine 120 mL
1/2 cup honey 120 mL
1 bunch fresh thyme 1
salt and pepper

Horseradish Beets

3 beets, cooked, peeled and diced 3
1 tbsp. white wine vinegar 15 mL
3 tbsp. grated horseradish 45 mL
salt

Preheat oven to 325 degrees Farenheit (165 degrees Centigrade). Score surface of ham to allow for expansion, and bake for three to four hours.

Meanwhile, place all glaze ingredients in a saucepot and simmer for 20 minutes, until mixture thickens somewhat. Strain out thyme. After 2 hours of baking, begin glazing ham, and baste frequently until it is done. Using a hand blender or food processor, blend together beets, vinegar, horseradish, and salt. Serve at room temperature as a relish with the ham.

Every Christmas we have a big party on the 23rd, to wish our friends well and count our blessings. This ham is a trademark, placed on our hutch, and is more user-friendly than a plate of decorated canapes.

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