Ham

Wham. Bam. Thank you, Ham.

Nothing says Happy Holidays like a giant hog’s ass.

As if a giant turkey, a bucket of fried chicken and 27 side dishes weren’t enough, America decided to add a giant ham to the holiday menu. Well… if we must, we must. There are literally hundreds of different baked ham recipes and we’ve tried them fucking all (well, a couple of them at least). In the end, we just couldn’t imagine having ham without a shit ton of maple syrup.

The peach in this recipe adds a sweet, sticky coating that enhances the maple syrup, and if you thought that was sweet enough, it obviously fucking isn’t. Brown sugar is added to help put your ass into a sugar coma.

Ham
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KitchenAnarchist
Wham. Bam. Thank you, Ham.
Wham. Bam. Thank you, Ham.
Votes: 0
Rating: 0
You:
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Servings Prep Time Cook Time
15 - 20people 15minutes 2 - 4hours
Servings Prep Time
15 - 20people 15minutes
Cook Time
2 - 4hours
Shit You'll Need
Servings: people
Units:
Shit You'll Need
Servings: people
Units:
What To Do With It
  1. Follow the instructions on the ham's packaging for temperature and cook time. This time will vary depending on the ham's size and whether it is pre-cooked. Go ahead and crank your oven to the suggested temperature to preheat. Remove the ham from packaging and trim off any excess fat the hog's ass may have.
  2. Dump the preserves, brown sugar, syrup and Dijon in a bowl and mix together. Line a baking pan with aluminum foil. Place the ham in the pan and spread 1/2 of the peach-maple mixture over the ham. Cover the pan with an aluminum foil tent and place in the oven.
  3. 15 minutes before the ham has finished cooking, spread the other 1/2 of the peach-maple mixture over the ham and leave uncovered.
  4. Remove from the oven and let the ham rest for 15 - 30 minutes before carving.

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