Chef John’s Honey-Glazed Ham

This whole ham recipe features a glaze that boasts three things: wonderful flavor, a gorgeous appearance, and a crispy, crackling crust you can hear across the room. This easy-to-make glaze has all those things in abundance.

Ingredients

Ham:

• ¾ cup water, or as needed
• 2 whole star anise
• 12 whole cloves, or more to taste
• 1 (7 pound) country-style ham

Glaze:

• 1 cup firmly packed light brown sugar
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons rice vinegar
• 1 ½ teaspoons freshly ground black pepper
• ½ teaspoon Worcestershire sauce
• 1 pinch cayenne pepper

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Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Prepare ham: Add water, star anise, and cloves to the bottom of a roasting pan. Place a roasting rack into the pan; place ham on the rack. Cut 1/4-inch-deep slashes, 1/2-inch apart, lengthwise and crosswise across the top of ham.
3. Bake in the preheated oven for 20 minutes.
4. While ham is baking, make glaze: Whisk together brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper in a medium bowl until thick and smooth.
5. Brush glaze all over ham. Continue baking ham, brushing with glaze every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center of ham should read at least 145 degrees F (63 degrees C).
6. Run a kitchen torch over ham until glaze is crispy and caramelized, 2 to 5 minutes.

Scalloped Potatoes

These classic scalloped potatoes are tender, creamy, and delicious. This is the way my mother always made her scalloped potatoes. The key is to heat the milk first!

Ingredients

• 3 pounds potatoes, thinly sliced
• ½ onion, thinly sliced
• 9 tablespoons all-purpose flour, divided
• 6 tablespoons butter, diced and divided
• salt and ground black pepper to taste
• 3 cups whole milk, or as needed

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
2. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.DOTDASH MEREDITH FOOD STUDIOS
3. Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.DOTDASH MEREDITH FOOD STUDIOS
4. Bake in the preheated oven until potatoes are tender, 45 to 60 minutes. Serve hot and enjoy!

Chef John’s Roast Turkey and Gravy

“One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin,” says Chef John. “You can season the butter any way you want; the possibilities are endless.”

ngredients

• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon poultry seasoning
• 1 (12 pound) whole turkey, neck and giblets reserved
• 2 onions, coarsely chopped
• 3 ribs celery, coarsely chopped
• 2 carrots, coarsely chopped
• ½ bunch fresh sage
• 3 sprigs fresh rosemary
• 8 tablespoons butter, softened

Stock:

• 6 cups water
• 1 bay leaf

Gravy:

• 1 tablespoon butter
• ¼ cup all-purpose flour
• ¼ teaspoon balsamic vinegar (Optional)
• 1 tablespoon chopped fresh sage
• salt and ground black pepper to taste

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Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Mix together kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck turkey wings under bird and season the cavity with about 1 tablespoon poultry seasoning mixture. Reserve remaining poultry seasoning mixture.
3. Toss together onions, celery, and carrots in a large bowl. Stuff about 1/2 cup vegetable mixture, sage, and rosemary sprigs into the turkey cavity. Tie legs together with kitchen string. Use your fingers or a small spatula to loosen skin over turkey breast. Place about 2 tablespoons butter under skin and spread evenly. Spread remaining 6 tablespoons butter all over the outside of skin. Sprinkle turkey with remaining poultry seasoning mix.
4. Spread remaining vegetable mixture into a large roasting pan. Place turkey on top of vegetables. Fill the pan with about 1/2 inch of water. Shape a sheet of aluminum foil over breast of turkey.
5. Roast turkey in the preheated oven until no longer pink near the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking and baste turkey with pan juices.
6. While turkey is roasting, make stock: Place neck and giblets in a medium saucepan with water and bay leaf. Simmer over medium heat for 2 hours. Strain stock and discard neck and giblets. There should be at least 4 cups of stock. Set stock aside.
7. Remove turkey from the oven. Carefully pour pan juices, about 3 cups, into a shallow bowl. Skim off turkey fat from pan juices, reserving about 2 tablespoons fat. Set aside pan juices. Cover turkey with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 to 15 minutes before slicing.
8. While turkey is resting, make gravy: Heat 2 tablespoons reserved turkey fat and butter in a large skillet over medium heat. Transfer onion from the roasting pan into the skillet. Cook and stir until onion is browned, about 5 minutes. Stir in flour; cook and stir for about 5 minutes more. Whisk in 4 cups stock and reserved pan juices until smooth; skim off any foam. Stir in balsamic vinegar. Simmer, whisking constantly, until gravy is thickened, about 10 minutes. Stir in sage; season with salt and black pepper.

Traditional Yorkshire Pudding

Ingredients

• 4 large eggs
• 1 teaspoon kosher salt
• ⅞ cup all-purpose flour
• 1 cup whole milk
• ¾ cup melted beef fat

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Directions

1. Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
2. Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
5. Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
6. Remove from the oven and fill each muffin cup halfway full with batter.
7. Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.