Simply southern ham

Big Guy was in his element preparing our Thanksgiving meats for the holiday. I love the fact that he lets the ham shine without too much fuss.

We picked up our beautiful Miller ham from Vincent’s Market already cooked, sliced, and twined up ready for a reheat on the big day. Yes, the ham would have been delicious by itself, but Big Guy pulled his glaze recipe out of one of our Southern cookbooks, Screen Doors and Sweet Tea, by Martha Hall Foose.

The simplicity of the sauce made it perfect. The glaze was a mix of Barq’s Root Beer, ketchup, dark brown sugar, mustard, and the zest and juice of a lemon. He simmered the sauce for ten minutes. The aroma from the sauce was making my mouth water before he even brushed the first layer on the ham. As the ham reheated, he continued to brush the ham with this sauce. It ultimately gave the ham a beautiful shine and so much flavor.

In fact, we received a picture from our kiddos of the leftover ham being used again in a breakfast scrabble the next day. It was a big hit!