1⁄4 cup water
1 (10- to 11-pound) bone-in smoked ham (shank portion)
3⁄4 cup honey
2 tablespoons apple cider vinegar
2 tablespoons stone-grain mustard
1 tablespoon fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 (6-ounce) packages baby carrots
6 fresh turnip roots, halved. (or use russet potatoes)
1 head garlic, halved crosswise
1 tablespoon olive oil
Garnish: fresh thyme
Preheat oven to 350°.
In a 15-inch cast-iron skillet, pour 1⁄4 cup water. Using a sharp knife, lightly score outside of ham. Place ham in prepared skillet; tightly cover with foil. Bake for 1 hour and 15 minutes.
In a medium bowl, whisk together honey, vinegar, mustard, thyme, salt, and pepper.
Increase oven to 400°. Uncover ham, and brush with honey mixture. Place carrots, turnips, shallots, and garlic around ham; drizzle with oil.
You may need to cover the ham again so that it doesn’t burn
Bake until a meat thermometer registers 160°, about 1 hour more, brushing with honey mixture occasionally.
Credit: Taste of South Cast Iron Magazine http://www.tasteofthesouthmagazine.com/honey-mustard-glazed-ham/
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/