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.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.