Honey-herb Glazed Meishan Ham

Honey-Herb Glazed Meishan Easter Ham

Ingredients

For the Ham

1 (12-15 lb) bone-in Meishan ham, skin on
1 cup water (for roasting pan)

Brine Solution (Start 3 Days Before)

2 gallons water
2 cups kosher salt
1 cup brown sugar
6 cloves garlic, crushed
4 bay leaves
2 tablespoons whole black peppercorns
4 sprigs fresh thyme
2 tablespoons juniper berries

Honey-Herb Glaze

1 cup local honey
1/4 cup whole grain Dijon mustard
1/4 cup unsalted butter
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons fresh sage, finely chopped
3 cloves garlic, minced
2 tablespoons apple cider vinegar
1 teaspoon black pepper
1/4 teaspoon ground cloves

For Studding (Optional)

Whole cloves
Fresh pineapple rings
Maraschino cherries

Instructions

Brining Process (3 Days Ahead)

Combine brine ingredients in a large pot
Heat until salt and sugar dissolve
Cool completely
Submerge ham in brine
Refrigerate for 3 days

Day Before

Remove ham from brine (if used)
Pat dry thoroughly
Place uncovered in refrigerator overnight to dry surface

Easter Day Preparation

Initial Prep

Remove ham from refrigerator 2 hours before cooking
Preheat oven to 325°F (165°C)
Score skin in diamond pattern (if skin-on)
Make cuts 1/4 inch deep
Space diamonds about 1 inch apart

Glaze Preparation

In a saucepan over medium heat:
Melt butter
Add honey, mustard, and vinegar
Stir in herbs, garlic, pepper, and cloves
Simmer for 5 minutes
Set aside and keep warm

Cooking Process

First Stage (2 hours)

Place ham fat side up in roasting pan
Add 1 cup water to bottom of pan
Cover tightly with foil
Bake at 325°F for about 2 hours

Glazing Stage (1-1.5 hours)

Remove foil
If desired, stud with cloves at diamond intersections
Apply first layer of glaze
Optional: arrange pineapple rings and cherries
Continue cooking uncovered
Brush with glaze every 20 minutes
Cook until internal temperature reaches 140°F (60°C)

Final Stage

Apply final glaze
Increase oven to 400°F
Cook 10-15 minutes until glaze is caramelized
Remove from oven
Rest for 30 minutes before carving

Timing Guide

Total Time: 4-5 hours (plus brining if used)
Prep Time: 30 minutes
Cook Time: 3-3.5 hours
Rest Time: 30 minutes

Temperature Guide

Starting Oven Temperature: 325°F
Final Glazing Temperature: 400°F
Target Internal Temperature: 140°F
Final Resting Temperature: 145°F

Serving Suggestions

Traditional Easter Sides

Scalloped potatoes
Roasted spring vegetables
Fresh asparagus
Deviled eggs
Hot cross buns
Spring pea salad

Sauce Options

Reserve pan juices
Strain and skim fat
Serve alongside or reduce for a natural au jus

Special Notes for Meishan Ham

• Due to superior marbling, cooking time might be slightly shorter than standard hams
• The natural fat content will create exceptional self-basting
  
• The meat will be exceptionally tender and juicy
• The scoring pattern is crucial to allow fat rendering
• Temperature monitoring is essential to prevent overcooking

Pro Tips

• Use a sharp knife for scoring to avoid tearing
• Keep glaze warm for easier brushing
• Position oven rack in lower third of oven
• Use a proper meat thermometer
• Save drippings for future cooking
• Let rest full 30 minutes for optimal juiciness