I love to roast ham, its so much easier than chicken or turkey. You just chuck it in the oven and you can forget about it for a hour or two. It's also inexpensive and even a half portion can feed the whole family with leftovers. Anything that is left over can easily be turned into omelets, mac and cheese, casseroles or even ham dumplings.Yes! Ham dumplings! But that's another recipe for another day.

Ham is an extremely versatile kind of meat, it goes with almost everything. Some people like to keep it simple and leave it plain. While some like to glaze baked ham with honey, cinnamon, mustard or oranges. Some even bake it with beer. You just can't go wrong, so feel free to let  your culinary imagination go crazy and create your own signature glaze.


Serve: 6-8 (with leftovers)

Cook Time: 2 hours

Estimate Cost: $18

• 1/2 uncured smoked ham ( butt / shank ), bone-in

Glaze (deviate as desired!)

• 250g honey
• 200g brown sugar
• 25ml sweet vinegar
• 100ml Sherry wine

Directions

To make glaze

Mix sugar ,honey, vinegar and sherry in a saucepan and bring to boil.

To cook ham

1. Preheat oven to 325F.
2. Using a sharp knife, cut  through the rind and fat until you reach the meat, making the incisions 1/2"
3. Place ham upside down on a rack in a shallow roasting pan, cover loosely with tin foil, roast 20 minutes per pound
4. Remove ham half an hour before end of cooking time, apply honey glaze on the rind.
5. When roasted, the meat should be moist and tender and the rind (or crackling) very crisp.
6. Let the ham cool outside the oven for 10-15 minutes before serving.

Husband Says: "More please. Can't beat that bone'in butt shank! Nope, can't beat that! That sounds dirty. Say it out loud, 'bone-in butt shank.' I'd like to see somebody try and order that from a menu. Very tasty that bone'in butt shank."