Christmas Ham

For some it is roast beef, others may do another turkey (didn't you people get enough a month ago?). If you're in my kitchen at Christmas, I prefer to do a ham! We already did the turkey last month, and beef you pretty much eat all the time during the summer. The thing I love about a ham, is that you can make as little or as much as you need without wasting the meat, it is lighter and less greasy than beef, and I don't know too many of us that cook ham that often (we reserve it for sandwiches!).

You do not have to go overboard or crazy when it comes to holiday meals. We all think we have to put on a huge spread with enough food to invite the entire neighborhood over in the Dickens fantasy of holiday miracles and joy. Here's the secret: WE DON'T. Yes, we have friends and family over, but cook for what you need, not what you don't. A ham meal is great because there are smaller hams that you can make for just you and a guest or two, or you can get a huge spiral that'll feed the entire family. Whatever you need the ham is great to make for Christmas.

This year we went for a smaller ham as it was just the tree of us, so we didn't have to get the huge spiral. With a homemade honey and brown sugar glaze and a couple of easy sides to do along with it, this meal was put together in 90 minutes and it was amazing. Let's Cook!

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The Tools

• Roasting Dish

• Carving Knife

• Cutting Board

• Sauce Pot

• Frying Pan

• Whisk

• Wooden Spoon

• Baster or Large Spoon to Baste

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The Ingredients

3lb. Ham

1 Bunch Asparagas

1 Container Cherry Tomatoes

2 Boxes Scalloped Potatoes

1 Cup Brown Sugar

1 Cup Honey

1/3 Cup Apple Cider Vinegar

1 Tbsp Minced Garlic

Olive Oil

1 Stick Salt

Pepper

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Let's Cook

1. Pre-heat oven to 325 degrees. You'll want to cook your ham about 20 minutes per pound. (Low and slow, baby!).

2. If your ham isn't spiraled, take your ham and slice about half an inch in across the top diagonally. Rotate ham 90 degrees and slice across initial cuts (making a cross cut pattern).

3. Place ham in roasting pan or dish and cover. Place in preheated oven and cook.

4. While ham is cooking, combine your brown sugar, honey, vinegar and 2 Tbsp. butter in a sauce pan. Bring to boil over high heat. Once bubbling, lower heat to medium-low heat and let cook for about 15 minutes. Stir occasionally.

5. For the last 20 minutes of cooking, remove ham from oven and coat ham with brown sugar and honey glaze mixture. Return ham to oven uncovered. You'll want to baste your ham with the glaze every five minutes until ham is cooked.

6. Remove ham from oven and let rest, covering dish/pan with lid or foil. Increase heat of oven to 450 and cook potatoes according to package.

7. While the potatoes are cooking (about 30 minutes), cut your asparagus into bite size pieces and add to bowl. Half your tomatoes and add to asparagus.

8. Take frying pan and coat bottom with olive oil. Bring to heat on high.

9. Add tomatoes and asparagus to pan, sprinkle with salt and pepper. Add garlic and mix.

10. Cook vegetables until asparagus is fork tender. Remove from heat.

11. Once potatoes are finished cooking, remove from oven and let cool. Take ham, uncover and baste again. Place ham back in oven on high broil for 3-4 minutes. Once top has browned, remove from heat and let cool. Slice ham to your desired thickness. Reserve remaining glaze to put over ham.

12. Plate and enjoy.