Eosinophilic Esophagitis Friendly Honey Glazed Ham
Total time3 hr 50 min
Prep time20 min
Cook time3 hr
4.6(10)
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Learn more →Ingredients
10 servings
For the ham
- 1 bone-in fully cooked ham (7–8 lb), skin-on
For the glaze
- ½ cup honey
- 3 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
For roasting
- 1 cup water
Instructions
- 1
Remove the ham from the refrigerator 30 minutes before roasting to take the chill off. Preheat the oven to 325°F (165°C).
- 2
Place the roasting rack inside the roasting pan and pour the water into the bottom of the pan. Set the ham cut-side down on the rack. Using a sharp knife, score the skin in a crosshatch pattern, cutting about 1/4 inch deep and spacing the cuts roughly 1 inch apart.
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