HONEY BAKED HAM
- ten-twelve lbs uncooked portion of pork shank
- three tablespoons Dijon mustard
- one cup brown sugar
- half c honey
- one teaspoon cinnamon
step one Fat trim and result in a diamond pattern. This sounds bland but it also allows the fat to shift during cooking. Baking at three hundred twenty five for twenty min per pound, to internal temperature is one hundred sixty.
step two Meanwhile, blend mustard, brown sugar, honey & cinnamon together.
step three During the last forty five minutes of cooking, spread the glaze over the pork.
step four Cut into thin slices.
don’t forget to share!