Kriek Glazed Holiday Ham By: Nick Hack



With the holiday’s coming upon us it is time to prepare for the holiday feast. Today I will be bringing to you the traditional holiday ham with fixins’. Doing the same thing year after year can get a bit boring, so I decided what can be better than ham and beer. I decided to go with a cherry kriek since the smokey flavor of ham goes well with sweet glazes. Here’s a toast to family and beer. This meal is good to prepare for any holiday since it is a set it and forget it meal for the first few hours. This meal is good to prepare for any holiday since it is a set it and forget it meal for the first few hours.

1 8-10lb. ham

1 12 ounce bottle kriek

½ cup brown sugar

¼ cup corn syrup

4 whole cloves

1 cinnamon stick

1 vanilla bean

½ cup dried cherries

2 lbs. baby carrots

3lbs. potatoes

1 stick butter

½ cup milk

½ cup grated cheese ie. Asiago, Cheddar

Salt and pepper to taste Begin by preheating oven to 325 degrees. Put the ham into a pan and cover with aluminum foil and place in oven. Open the bottle of beer and place in a heavy bottom medium sauce pan.



Bring beer to a simmer stirring occasional to help remove carbonation. Be careful as the beer heats up and is stirred it will foam up and rise in the pot. When beer is reduced by half add the brown sugar and corn syrup and stir until dissolved. When they are dissolved turn off heat and add cloves, cinnamon stick, split vanilla bean and dried cherries.



After 10-15 mins. remove cinnamon stick and cloves from glaze. While the ham is in the oven you can prepare the potatoes and carrots so they are ready to go later in the day. Peel the potatoes, rinse and cut into large even pieces and add to a pot with enough water to cover all of the potatoes and add 2 Tbs. of salt to season water. At the same time put the carrots in another pan with ½ cup of water and cover with a lid until later use. After an hour and a half check internal temp on the temp. When the ham has come to 130 degrees remove foil from ham and pour glaze over ham. Return to oven.



Now is the time you want to turn on the flame under the pot containing the potatoes and bring to a simmer. After 15 min. check potatoes by sticking a fork into them and see if the forks removes easily. When potatoes are done drain water and return to pan and add milk, cheese and 3 Tbs. butter and cover with a lid. Continue to spoon glaze over ham every 10-15 mins. for the next 45 mins. When cheese has melted over the potatoes mash and season with salt and pepper to taste. At this time you may need to add more milk to make your potatoes creamy. During the last 10 mins. of the cooking time of the ham start to steam the carrots. Again just as the potatoes check with a fork and see that it remove easily. Remove from heat and add remaining butter and 2 Tbs. of brown sugar. When ready to serve check the ham to see that the internal temp has reached a minimum of 145 degrees. When carving the ham I make my first slice next to the bone and follow the bone to make a half moon of ham. I than lay this on its side so it is easier to carve. Slice the ham into approximately ¼ inch thick slices. Serve on a plates topped with a spoon of sauce over ham and the fresh mashed potatoes and glazed carrots and enjoy the time with friends and family.







