Just when you thought your glazed ham couldn’t be more Southern.
Caitlin Bensel; Food Stylist: Torie Cox
Sweet tea is sacrosanct to Southerners.
Restaurants sell it by the gallon.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Recipes are protected like family heirlooms.
People have been known to arm wrestle over the last drops.
So it might seem blasphemous to suggest taking a gallon of sweet tea and using it to brine ham.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Whether at Easter, Thanksgiving, or any other gathering, this sweet tea-brined ham will be a hit.
Serve withglazed carrots,hashbrown casserole, and a leafy green salad.
Tips for a Better Brined Ham
It’s critical to use an unseasoned fully cooked ham.
Many brands of fully-cooked andspiral-cut hamsare injected with a salt and sugar solution to make it juicier and extra-tender.
There’s no need to brine meat thats already been seasoned because it turns out too salty.
The labels can be confusing.
It might not be true for your grocery store, so ask the butcher if you aren’t sure.
Its important to not let the ham stay in the brine longer than four hours.
A longer soak turns the meat somehow both mushy and dry.
Add brown sugar and salt, and stir until dissolved.
Add the tea bags, and steep 1 hour.
Add the ice and stir to melt and completely cool the brine.
Place the ham in a large container and pour in the brine.
The ham must be submerged, so add more ice if needed.
Cover and refrigerate for 4 hours.
Drain, discard the brine, and blot the ham dry.
Roast the ham:
Preheat the oven to 300F.
Place the ham in a roasting pan and cover tightly with foil.
Prepare lemon glaze:
Meanwhile, make the glaze.
Glaze the ham:
Remove the ham from the oven and uncover.
Increase the oven temperature to 425F.
Spread half of the glaze over the ham.
Return to the oven and roast for 5 minutes or until the glaze bubbles.
Serve:
Let the ham rest for 20 to 30 minutes before serving.
Baste frequently with the pan juices, which will thicken as they cool.
Serve warm or at room temperature, drizzling the slices with pan juices.
