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Recipe Detail Page
Baked Ham with Honey Onion Confit
Spring 2011
Ham is a classic for a festive spring meal. It does take a few hours in the oven so bake it a day or two ahead, refrigerate it, then slice just before serving. You can serve it cold or slice it, then reheat it covered in foil in the oven. The confit can be made up to a couple of weeks ahead of time and refrigerated. Do warm it slightly before serving to heighten the flavour to its peak.
Serves 8 with leftovers
1 bone-in smoked ham, 8 to 10 lbs (3.5 to 4.5 kg)
¼ cup (50 mL) liquid honey
1 tsp (5 mL) freshly cracked black peppercorns
HONEY ONION CONFIT
2 large sweet onions, halved lengthwise and thinly sliced, about 2 lbs (1 kg)
½ cup (125 mL) liquid honey
½ cup (125 mL) water
1 tsp (5 mL) freshly cracked black peppercorns
¾ tsp (4 mL) salt
½ cup (125 mL) cider vinegar
1 Preheat oven to 325°F (160°C).
2 Place ham in roasting pan, skin-side up. Roast uncovered for 2½ hours.
3 For confit, combine onions, honey, water, pepper and salt in a large pot. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently for 15 minutes or until onions are translucent. Add vinegar and boil gently, stirring often, for about 20 minutes or until liquid is slightly syrupy. Let cool slightly (or transfer to a jar, cover and refrigerate for up to 2 weeks).
4 Remove ham from oven and score skin in a criss-cross pattern. Combine honey and pepper and brush all over ham. Roast for about 30 minutes longer or until meat thermometer reads 140°F (60°C). Let ham stand for 15 minutes before carving (or let cool, wrap and refrigerate for up to 3 days).
5 Slice ham and serve with warm confit.
Serves 8 with leftovers
