Bee-Sting Glazed Ham

I enjoy a standard glazed ham as much as the next person, but a friend shared this wonderful Bee-Sting Glaze recipe with me and I don’t think I’ll ever go back. As the name implies, this glaze offers a little “sting” thanks to honey and a touch of cayenne pepper. But fear not, the heat is gentle. Even guests who are opposed to spicy foods will enjoy this tasty ham recipe.

Items used to make this recipe:

(affiliate links)

• microplane grater https://amzn.to/3UT4Scy

• honey https://amzn.to/3AVCUWJ

• disposable roasting pan https://amzn.to/3UUPjkN

Bee-Sting Glazed Ham

makes about 20 servings

Printable Recipe

Ingredients

• 6 to 8 pound fully cooked, bone-in smoked half ham

• 1 cup honey

• 2/3 cup brown sugar (light or dark)

• 1/2 cup water

• 1 teaspoon ground ginger

• 1 teaspoon cayenne pepper

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground black pepper

• zest of one lemon

Directions

1. Preheat oven to 375F and place rack in lower center position.

2. Place ham, cut side down, in a large roasting pan; score the fat side of the ham in a diamond pattern as shown in the photo above.

3. Pour 1/2 cup water around the ham and and cover the roasting pan well with foil; bake for 1 hour.

4. In a medium saucepan over medium, heat the honey, brown sugar, ginger, cayenne, cloves, and black pepper together, whisking frequently, until the sugar is completely dissolved; remove from heat and allow to cool before stirring in the lemon zest.

5. Remove foil from ham and continue baking; brush generously with glaze every 10 minutes, for a total of 50-60 minutes (total cooking time should be about 2 hours).

6. If there is any leftover glaze, stir it into the strained pan drippings and serve with the ham.

Note

• For easy cleanup, use a disposable roasting pan. Be sure to place it on a half sheet pan so you can move it in and out of the oven easily without it collapsing.

Peanut Brittle

I have a friend who was amazed when she received a gift of homemade peanut brittle. She thought peanut brittle was one of those things you could only purchase at a store, but I assured her it was easy to make at home. Really tasty too. Be sure to check out the notes section below the recipe to find out how to keep peanut brittle nice and, well, brittle for up to 2 months.

Items needed to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• candy thermometer https://amzn.to/3szQSa4

• half sheet pan https://amzn.to/3tkacXU

• silpat liner https://amzn.to/3Bj6uBx

• flat parchment paper sheets https://amzn.to/35FuEu2

• silicone spatula https://amzn.to/3huTlMv

---

Old Fashioned Peanut Brittle

makes about 2 pounds of brittle

Printable Recipe

Ingredients

• 2 cups white granulated sugar

• 1 cup light corn syrup

• 16 tablespoons unsalted butter

• 1/2 cup cold water

• 1/2 teaspoon fine table salt

• 1 teaspoon baking soda

• 1 teaspoon pure vanilla extract

• 2 cups shelled, salted roasted peanuts

Directions

1. Line a half sheet pan with a silpat liner or parchment paper; set aside.

2. In a 4-quart or larger heavy-bottomed saucepan (preferably nonstick) over medium-high heat, combine sugar, corn syrup, butter, water, and salt; bring to a boil, stirring occasionally, and continue cooking for 20-30 minutes until the temperature reaches 300F - 310F on a candy thermometer (hard crack stage).

3. Remove saucepan from heat and vigorously stir in baking soda and pure vanilla extract (don’t be alarmed when hot sugar syrup bubbles ferociously).

4. Quickly stir in peanuts and pour hot mixture immediately onto prepared half sheet pan; use a silicone spatula to spread mixture to about 1/4-inch thickness.

5. Allow brittle to cool completely before breaking into serving size pieces (this can take up to an hour). Store at room temperature in airtight container with parchment or wax paper between layers.

Notes

• You can spread the hot brittle mixture on parchment paper or a silpat liner, but I find the silpat liner a bit safer as it doesn’t move around on the sheet pan like parchment has a tendency to.

• I’ve been able to keep brittle crisp for up to two months. Here are my tips:

  • Make sure the brittle is completely cool before placing in storage container.

  • Be sure storage container is very airtight.

  • When opening storage container, replace lid quickly.

  • Keep brittle away from moisture/humidity (do not store in refrigerator).

  • Use parchment paper or wax paper between layers of brittle to keep the pieces from sticking together.

adapted from scratchpantry.com