fbpx

Maple-Molasses Glazed Ham with Creamy Grits

So simple to prepare that you’ll actually get to enjoy your guests’ company while the ham bakes and they rave about how delicious it smells – just set aside a few minutes before serving to make the side dishes.

Ingredients

Glazed Ham:
  • 1 Kentucky Legend Quarter Sliced Ham Hickory Smoked (about 2 lb)
  • 1/2 cup pure maple syrup
  • 1/4 cup fancy molasses
  • 2 tbsp orange juice
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 2 tbsp apple cider vinegar
Creamy Grits:
  • 2/3 cup half and half 10% cream
  • 1/2 tsp salt
  • 1 cup quick-cooking grits (not instant)
  • 4 tsp butter
  • 1/2 tsp cracked pepper
Sautéed Chard:
  • 2 tbsp vegetable oil
  • 2 cups chopped Swiss chard (about 2 bunches)
  • 3 cloves garlic, very thinly sliced
  • 2 tbsp lemon juice
  • 1/2 tsp hot pepper flakes
  • 1/2 tsp each salt and pepper

Directions

  1. Glazed Ham: Preheat oven to 350°F. Place ham on rack fitted in large roasting pan; set aside.
  2. In small saucepan set over medium heat, combine maple syrup, molasses, orange juice, mustard and garlic; cook, stirring often, until mixture is well combined and steaming. Remove from heat; stir in vinegar. Brush enough of the mixture over ham to coat evenly.
  3. Bake ham, basting occasionally with remaining glaze, for 70 to 80 minutes or until heated through and top is browned and sticky. Let stand for 15 minutes before slicing.
  4. Creamy Grits: In saucepan set over medium-high heat, combine 4 cups water, cream and salt; bring to boil. Slowly pour in grits, whisking constantly, until well combined. Cover and reduce heat to medium-low; cook, stirring occasionally, for 10 to 12 minutes or until thickened. Stir in butter and pepper.
  5. Sautéed Chard: Meanwhile, heat oil in sauté pan set over medium heat; cook Swiss chard, garlic, lemon juice, hot pepper flakes, salt and pepper for 3 to 5 minutes or until wilted and tender.
  6. Divide grits evenly among six shallow dinner plates. Top with Sautéed Chard and sliced ham. Serve immediately.

 

Tips:

  • To make cheesy grits, stir in 1 cup shredded aged Cheddar cheese or 1/4 cup grated Parmesan cheese along with the butter just before removing from the stove.
  • Make measuring sticky liquids like molasses and maple syrup easy by coating the measuring cup with nonstick cooking spray before adding the liquid; this will ensure it slides right out into the saucepan.
6
servings
00:20
prep time
01:30
total time
Print