• Tommy Centola

Satsuma-Glazed Ham

What a better way to end the year than with 2 big meat entrees. Either one would make a great star of your New Years festivities. Let's start with a pork dish.


1 (10-pound) bone-in spiral cut ham

1 cup honey

2 tablespoons satsuma or tangerine zest

1 cup satsuma or tangerine juice

1/4 cup filmy packed dark brown sugar

1/4 cup butter

1 teaspoon kosher salt

1/2 teaspoon hot sauce


Preheat oven to 325℉. In a roasting pan lined with aluminum foil, place ham cut side down. Cover with aluminum foil, and bake for 2 hours.

In a medium saucepan over medium-high heat, combine honey, zest and juice, brown sugar, butter, salt and hot sauce. Bring to a boil; reduce to a simmer, and cook until thickened, about 20 minutes. Uncover ham, and brush with honey glaze; bake 30 minutes more, brushing with glaze every 10 minutes.


Enjoy!!!


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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