HONEY GLAZED BAKED HAM

INGREDIENTS

12 lbs. Smoked ham

1 oz cloves

Glaze:

• 1 cup Aloha Shoyu’s Hawaiian Honey
• 1/2 cup brown sugar
• 1 1/2 stick butter

Roasted Vegetables:

• 2 lbs. brussels sprouts
• 1 1/2 lbs. petite red potato
• 1 1/2 lbs. petite yellow potato
• 2 lbs. carrots
• 1 oz fresh thyme
• 2 oz fresh garlic
• 1/2 cup honey
• 1 cup salad oil (substitute with oil of choice)
• salt/ black pepper to taste

DIRECTIONS

1. Trim any excess fat and skin off ham, and make cross cut around the exterior. Place desired amount of cloves around (keep in mind to remove cloves when ready to serve), then wrap ham in aluminum foil. In a preheated oven, bake ham at 425 degrees for 45 minutes. After the initial baking period, remove foil and bake for a additional hour to a hour and a half until you reach a internal temperature of 145.
2. In a sauce pot, bring Aloha Shoyu’s Hawaiian Honey to a boil, and add brown sugar. Once the sauce comes to a boil, turn off heat and stir in butter, then keep warm and set aside.
3. Wash and clean brussels sprouts, carrots, and potatoes then let dry. Start by blanching carrots in boiling water for 10 minutes, once done, strain and set aside to cool off. In a bowl, place brussels sprouts, and coat with oil, then season with salt, pepper and add garlic. Repeat the process for potatoes and place on a sheet pan, then roast in the oven at 425 for thirty minutes. From time to time check on vegetables, and move vegetables around to ensure browning.
4. Place blanced carrots on a sheet pan, sprinkle with fresh thyme, and drizzle honey over carrots and roast in a 425 degree until honey caramelizes.
5. While ham is in the oven, baste with glaze to give it color, flavor and retain moisture.