The butcher helped me select a spiral-cut ham, informing me that the "butt" portion made for better meat. Also, if I was doing my own glaze, he suggested I opt for the honey-cured versus the hickory-smoked, which already had strong flavor.
How could this recipe be any easier? I mixed up the glaze and set it aside, then popped the ham in the oven for a nice low and slow roast. It filled the apartment with its lovely aroma, prompting my boyfriend to ask at regular intervals when dinner would be ready.
The ham I purchased didn't even need to be trimmed, so a half an hour before I was ready to serve it, I slathered it with the spicy sweet glaze and put in back in the oven. I put out the appetizers -- goat cheese and figs and honey, charcuterie, mulled apple cider. And, of course, I opened up the Marlegan to breathe! By then, the ham was ready to be taken out.
While it rested, I re-warmed the mushroom lasagna and baked off the biscuits. Timing couldn't have been better! I could bring out all the main dishes at the same time.
The ham and Marlegan turned out to be the star of the buffet. Besides being a delicious entree, a ham makes an impressive centerpiece. Our guests oo-ed and ah-ed. And my boyfriend was very pleased and full by the end of the evening!




















