Ham is a traditional Easter meat, and a forgotten meat. This is a new twist to the honey baked ham and it is so easy.
Follow the cooking instructions for the ham, usually 7 minutes per pound at 325 degrees and covered in foil. Keep in oven until the internal temprature reaches 120 degrees.
Remove ham from oven, do not uncover it, and increase oven temprature to 450 degrees.
Meanwhile, place Skylake Ranch Balsamic Grilling Glaze in a sauce pan along with the brown sugar.
Heat on med-high untill the sauce reduces by 1/3, stirring often.
Before putting the ham into the 450 degree oven, uncover it and immediately pour glaze over ham and place uncoved into the oven for another 7 minutes.
Remove from oven and spoon glaze and pan drippings liberally over ham, transfer to serving dish and serve.
Tip: Double the glaze mixture so you can reserve half to serve along side for your guests to use.
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Preheat oven to 350 degrees F.
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
Before serving let stand for 15 minutes.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.