Preheat the oven to 325F and position a rack in the lower third.
Place the ham cut side down in a baking dish that will fit it comfortably without touching the sides and cover tightly with foil.
Bake the ham until it is 135F in the thickest part, about 15 minutes per pound, 1 1/2 to 2 hours.
Meanwhile, in a small bowl, mix the mustard (if your Dijon is very potent, start with 2 tablespoons and add more to taste), the honey, and brown sugar.
When the ham is ready, raise the oven to 400F. Uncover it and brush the glaze all over the ham, taking care to not let too much drip off. Continue roasting until the glaze has browned and is bubbling, 15 to 20 minutes.
Let the ham rest for 10 to 15 minutes before serving.
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1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
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2 large butternut squash, halved lengthwise, seeds scooped out
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
fresh ground pepper, to taste
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4 cups thinly shredded brussels sprouts, 12 oz total
1/4 cup roughly chopped pecans, 1 ounce
2 tablespoons extra virgin olive oil
1 tablespoon minced shallots
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1.25 lbs. 93% lean ground beef sirloin
1 tbsp steak seasoning , or seasoned salt
1 medium carrot, minced
1 medium onion, minced
2 cloves garlic, minced
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cooking spray
1 3/4 cups diced ham steak or leftover ham, 9 oz
1 cup chopped steamed broccoli, fresh or frozen
1 cup fresh grated Swiss cheese
2/3 cup 2% milk
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