Honey Glazed Ham

Another lovely recipe for Easter!


1 fully-cooked shank half ham , bone in (pre-sliced is best)

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup honey

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1⁄8; teaspoon paprika

1 dash ground ginger

1 dash ground allspice


First you must slice your ham, if it is not already sliced. Use a very sharp knife to cut the ham into very thin slices around the bone.

Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.

You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.

Mix the ingredients together in a small bowl. (I like to make double this recipe for a nice large ham).

Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the honey/sugar mixture onto the wax paper and spread it around evenly.

Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.

Turn the ham onto its flat end on a plate. Use a kitchen torch with a medium-size flame to caramelize the sugar.

Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham.

Repeat the coating and caramelizing process until the ham has been well-glazed (don’t expect to use all of the sugar mixture).

Serve the ham cold or re-heat.

Objects Of Desire

One of my favorite things about English gardens is the inclusion of decorative features, whether they be watering cans, wheelbarrows or classical statuary.

And, of course, my favorite decorative features of all!

4th Honey bee Management revision post: good apiary hygiene

I started my own post on apiary hygiene, but then decided this one was so much better! This is great advice for all beekeepers!

Adventuresinbeeland's Blog

A 4th revision post for the British Beekeeping Association’s Module 1 exam, Honey bee Management, which I’m taking in March. Skipping forward a little again, onto 1.9 on the syllabus:

“The Candidate shall be able to give a detailed account of:-

1.9: good apiary hygiene

This is one of the points I feel a little more confident of, because we are lucky enough to have fantastic teachers like John Chapple and Andy Pedley down at the apiary, and they often talk about good hygiene.

Why try to be hygienic? The answer is obviously to try to keep your bees as healthy as possible, and avoid the spread of diseases such as Nosema, European Foul Brood (EFB) and American Foul Brood (AFB). It can also help ensure your honey doesn’t become contaminated in any way.

Here are a few points to consider:


  • Bee suits

How clean is your bee…

View original post 1,807 more words

Honey Rosemary Roast Leg of Lamb

It’s almost Easter!  Time to start thinking about menus.

What better combination than honey, rosemary, and lamb! This is a delicious recipe, and perfect for any spring dinner.


1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt


In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

Preheat oven to 450 degrees F (230 degrees C).

Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.