Honey and Brown Sugar Baked Ham

 

This year's Christmas saw the replacement of some of the long-standing traditions with some new ones. Life events over the course of the past year were responsible these changes. Ones that turned out to be saving graces on so many different levels.

Growing up and continuing into my adult life, Christmas always meant having an afternoon, elaborate Christmas Dinner. Usually, one where the main course was a prime rib roast, beef tenderloin or turkey and all of the fixings. However, a hearty, mid-afternoon Brunch, only slightly less elaborate than a dinner, was going to be our main, the only meal of the day. In addition to the homemade cinnamon rolls, an egg, cheese & sausage breakfast casserole, a cheesy hash brown potato casserole, bowls of fresh berries, and a chocolate peppermint cake, I made this scrumptious, moist, tender Honey and Brown Sugar Baked Ham. This significant departure to the Christmas holiday meal turned out to be a well-received change. And to be perfectly honest, I think a slightly epic Brunch, one to include this incredibly delicious baked ham, will be the meal repeated on every Christmas going forward. The pivotal change to this and all future holiday meals may be one of the few good things to come out of a year characterized by grief, exhaustion, and sadness.

Like some of you, we generally had a baked ham for our New Year's Day meal. Not because it was traditionally believed to bring good luck or prosperity for the year ahead, but usually because after the holidays a much simpler to make meal was preferred. And nothing could be simpler to make than a baked ham. As an added bonus, any leftover baked ham was great for sandwiches, soup, ham salad, quiches, and/or omelets in the week following.

Almost every baked ham recipe calls for some kind of a glaze. The glaze for this baked ham is honey. Yes, honey. It not only adds flavor, but it serves as the 'glue' for the dark brown sugar/spice mixture that covers the entire surface of the ham. Both the glaze and the brown sugar/spice mixture get added after the ham has baked for almost 2/3's of the way. Adding it later in the game will not only prevent burning, but it will result in a more beautiful, rich, flavorful finish to the ham.

What makes this baked ham so addictively delicious is the honey glaze and dark brown sugar/spice mixture. Cinnamon, nutmeg and cloves add a deeply spiced flavor to the ham. Instead of the traditional studding of the ham with cloves, ground cloves are used instead along with the slightly atypical spices of cinnamon and nutmeg. (Note: I have made this baked ham with and without the use of the cloves. Both options are equally delicious.) 

In general, baking time for a bone-in (non-spiral cut) ham takes 18-25 minutes per pound when baked at 325 degrees (F). Boneless hams take slightly more time per pound. The key reasons for baking the ham at 325 degrees (F) are: (1) the lower heat will prevent toughness and dryness, (2) the lower heat will allow for even heating, especially to the center, more dense section of the ham, and (3) the lower heat helps the ham to reach its' baked internal temperature of 145-148 degrees safely. Note: To ensure a ham is perfectly and fully cooked, I highly, highly recommend using a meat thermometer. 

With New Year's Eve and New Year's Day less than a week away, I thought it was the perfect time to share this recipe with you!  Just in case you believe that eating ham on New Year's Day will bring you good luck in the year ahead!  And if you are looking to change some of your Christmas traditions next year, make sure to remember this baked ham recipe!!

I wish you all peace, good health, good fortune, happiness in the year ahead. May 2026 bring you many unexpected blessings.

Recipe

Honey and Brown Sugar Baked Ham

Serves 10-12, depending on the size of the ham 

Ingredients

7-9 pound ready to cook, bone-in ham shank (found in the refrigerator section of the meat department in your grocery store)

3/4 cup good quality honey

1 cup (200g) dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves (optional, but really good)

Directions

1. Preheat the oven to 325 degrees (F). Line a large baking sheet or baking pan with aluminum foil. Set aside.

2. Mix together the dark brown sugar, cinnamon, nutmeg and cloves (if using). Set aside.

3. Score the top of the ham in a diamond pattern.

4. Place the ham on the baking sheet or pan, placing the fat side up, and bake on the low oven rack for 1 hour 20 minutes.

5. Remove from the oven and evenly pour the honey all over the ham. Use a pastry brush to ensure the entire ham is coated in honey.

6. Press and pat the brown sugar/spice mixture onto the ham. Press firmly and coat the entire ham.

7. Return the ham to the oven and continue to bake for at least another 35-45 minutes (see notes). Check the ham after 20 minutes, if the crust is starting to burn (it shouldn't but anything is possible), loosely cover with aluminum foil and continue baking until it is done.

8. The ham is done when it reaches an internal temperature of 145-148 degrees (F). Make certain to take the ham's temperature in the middle as well as along the ends of the ham.

9. Remove from the oven. Allow the ham to rest for at least 15 minutes before slicing.

10. Store any leftover ham in the refrigerator. Use for sandwiches, omelets, quiches, soup, ham salad, breakfast sandwiches, etc.

Notes: (1) Some will remove the hard outer skin of the ham, exposing the thin layer of fat, before scoring. I do not. However, if my ham hand an extraordinarily thick outer skin layer, I would remove some of it. (2) Some with freezer leftover cooked ham meat. I do not. (3) Use a good quality honey. I used Tupelo Honey from the Savannah Bee Company. (4) Baking time for the ham will vary slightly based on the weight of the ham. A large ham (9-10 pounds) could take as long as 2 hours 30 minutes to bake.

Christmas Brunch 2025

Gramercy Tavern Gingerbread

Many have long associated gingerbread cookies, houses, loafs, and cakes with the Christmas season. However, in its' long centuries old history gingerbread confections were baked year-round. German immigrants have been credited for bringing gingerbread to America in the 1800s. Shortly after its arrival gingerbread became particularly popular, especially gingerbread houses, around the Christmas holidays. Which may explain why there is an abundance of gingerbread desserts showing up in December. If you happen to love intensely flavored gingerbread for twelve months of year, rather than just one, then we are kindred spirits. As much as I love all things gingerbread throughout the year, a rich, dark, decadent, deeply spiced, moist gingerbread cake is my hands-down favorite way of enjoying this intensely spiced confection. Especially if it's served with a very generous dollop for lightly sweetened freshly whipped cream. A warm slice of gingerbread served with some freshly whipped cream can best be described as heaven on a plate. 

The Gramercy Tavern Gingerbread recipe was created by famed chef Claudia Fleming. Originally published in the February 2000 issue of Gourmet magazine, it was later included in her cookbook "The Last Course: The Desserts of Gramercy Tavern" in 2001. It wasn't until a good friend and I had lunch in a charming restaurant in a historic stone building in Waukesha, Wisconsin that it finally made its' way into my life. Had it not been for a trip up to an antique shop, I may have never been inspired to make this recipe. The woman who owned the antique shop also happened to own the restaurant on the property. It was she who suggested we get a slice of her homemade Gramercy Tavern Gingerbread for dessert. As someone who loves gingerbread it didn't take much arm twisting to get us to order a slice. And thank goodness we did!

For the past twenty five years bloggers have been sharing the Gramercy Tavern Gingerbread recipe. And now I too am one of those who are singing the praises of this absolutely scrumptious, deeply satisfying, highly addictive gingerbread. To say I am smitten with this gingerbread would be an understatement. 

The recipe is very straightforward. However, there are few things I discovered while making it that I want to share with you. First, to speed up the cooling to room temperature process of the molasses/Guinness/baking soda mixture, I highly recommend transferring it to a heat proof measuring cup (at least 2 cup capacity) or a heat proof bowl. Leaving that mixture in the saucepan it was cooked in will take longer to cool and it will continue to cook the mixture (which you don't want to happen). Second, preparing and unmolding bundt pans has always seemed to be a kind of magical, mystical process. At least for me. So, even if using a non-stick bundt pan you must very generously butter and lightly dust with flour as many, including me, have had chunks of the gingerbread stick to the side of the pan when it was unmolded. To further help ensure you have unmolding success, chill the prepared bundt pan in the refrigerator while you assemble the batter and allow the baked gingerbread to rest on a cooling rack for 10-15 minutes (no longer). The original recipe called for a 5 minute cooling time, but that didn't work for me. And lastly, the flavor of this gingerbread improves with age. Consider making it the day before you want to serve it. Because it's such a dense, moist cake, it will remain 'fresh' for at least five days after you bake it.

The slice of the Gramercy Tavern Gingerbread brought to our table was served was with a generous dollop of freshly whipped cream. Heating a slice in the microwave on high for 20 seconds is the perfect, most impressive way to serve it to your family and friends. A warmed up slice of the gingerbread will feel as if you are eating something that just came out of the oven. 

In addition to serving the gingerbread with freshly whipped cream, you could also serve it with a warm caramel sauce, some vanilla ice cream, and/or sautéed pears or apples. 

Whatever visions of sugarplums you have in your head this holiday season, I hope the Gramercy Tavern Gingerbread makes its' way on to your table. For those of you who have fond memories of eating gingerbread at Christmas, this absolutely divine version of gingerbread is going to bring immense joy to your heart and your palate! But, please consider making this gingerbread long after you have put away the holiday decorations. A warmed slice of this delightfully decadent gingerbread on a chilly winter day will do more than merely soothe your soul.

Happiest holidays to all of you. Whatever your vision of a perfect Christmas holiday is, I genuinely hope it comes to fruition. If the life events occurring over the past year significantly change how you view the holidays or how they feel, I hope you can find at least one small moment of joy, of peace. And maybe you create one new tradition for yourself. Maybe this is how the Gramercy Tavern Gingerbread will come into your life.

Recipe

Gramercy Tavern Gingerbread (based on the recipe created by Claudia Fleming)

Serves 8 to 12, depending on how you slice it

Ingredients

1 cup (8 oz) Guinness Stout

1 cup (326g) dark (robust) molasses

1/2 teaspoon baking soda

2 cups (260g) all-purpose flour

1 1/2 teaspoons baking powder

2 Tablespoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cardamom

3 large eggs, room temperature

1 cup (200g) granulated sugar

1 cup (205g) dark brown sugar

3/4 cup vegetable oil

Confectionary Sugar for Dusting

Lightly sweetened, freshly whipped heavy cream, warm homemade caramel sauce, vanilla ice cream and/or sautéed pears or apples.

Directions

1. Preheat oven to 350 degrees (F). Prepare a 9" or 10 cup nonstick bundt pan. Very generously butter and dust with flour, shaking out the excess. Put the prepared bundt pan in the refrigerator.

2. In a medium sized saucepan, bring the Guinness and molasses to a boil. Remove from the heat and whisk in the baking soda. Transfer the mixture to a heatproof (at least 2 cup size) measuring cup or medium sized bowl. Allow to cool to room temperature.

3. In a large bowl, sift together the all-purpose flour, baking powder, ginger, cinnamon, cloves, nutmeg, and cardamom. Set aside.

4. In a medium sized bowl, whisk together the eggs, sugar and dark brown sugar until smooth.

5. Whisk in the oil until combined.

6. Whisk in the cooled Guinness/molasses mixture.

7. Pour the wet ingredients into the dry ingredients. Whisk until combined. Pour into the chilled prepared pan. Tap the pan a couple of times to remove excess air bubbles.

8. Place the bundt pan on a baking sheet and place in the oven. Bake for 50-55 minutes or until a tester inserted in the center comes out clean or with only a few moist crumbs attached.

9.Transfer the bundt pan to a cooling rack. Let it sit for 10-15 minutes (no longer 15 minutes) and invert onto a platter.

10. Once the gingerbread has cooled to room temperature, generously dust with confectionary sugar.

11. Serve with lightly sweetened freshly whipped cream. Note: When serving, heat each slice in the microwave for 20 seconds.

12. Store any leftovers covered at room temperature for up to 5 days. Or wrap well and store in the refrigerator. You can freeze slices of the gingerbread but the texture will change when thawed.

Notes: (1) Even if using a nonstick bundt pan you must generously butter and dust with flour. (2) Do not use blackstrap molasses. It is not the same thing as dark (robust) molasses. (3) The original recipe called for letting the cake cool for 5 minutes and then unmolding it. Parts of my gingerbread cake adhered to the bundt pan after the 5-minute wait time. So, I am suggesting waiting 10-15 minutes before unmolding.

Best Ever Chili aka Karen's Chili

A few weeks back, I stayed overnight at my friend Karen's house. Kind of a girl's staycation while her husband went pheasant hunting out West. We went for a long walk on a beautiful trail, shopped at the local stores in her town, drove out to a favorite antique gift store in Indiana, watched an episode of "Slow Horses" and, of course, ate. It was a fun, memorable 36 hours. But the most memorable part was having a large bowl of her homemade chili for dinner. It was unlike any chili I had ever tasted or made before. In all seriousness, I could have probably eaten two bowls of the chili, not because I was still hungry, but because my palate wanted to remember the combination and depth of flavors. I knew after the first couple of bites I absolutely had to have her 'family' recipe.

There are six chili recipes on the blog (Red Chicken Chili, Texas Style Chili, Beef and Bean Chili, Beef Chili, Chipotle Turkey Chili, Three Bean Chili). Now there are seven. This one being lucky number seven. Although this chili recipe shares some of the same of ingredients as the others, this one has some palate surprisers! And while there are 19, yes 19, ingredients in the chili recipe, 12 are there just for the flavor. Which means you want to, no you absolutely must, make it with every single ingredient in order to achieve what may be the most unforgettable bowl of chili. It's possible you won't have all of the spice ingredients on hand, however, don't let that be a deterrent to making this chili recipe. Because I promise, once you make this Best Ever Chili, your investment in new spices will be worth every penny spent. As this may be the only chili recipe you make from here on out. 

When assembling all of the ingredients for the chili, I discovered that finding a 15 ounce can of tomato puree is like looking for a needle in a haystack. Instead, I used a 15 ounce can of crushed tomatoes (and now I won't ever go on the hunt for that sized can of tomato puree again). I neglected to ask Karen what kind of beer she used when she made the chili, so I went down the rabbit hole to learn if there are 'best' kinds of beers to use when making chili. As it turns out, there are. But first, for those of you who aren't huge fans of beer, let me give you the strong arguments why beer is an essential ingredient in many chili recipes, especially this one. Beer adds value to the chili. Not only does it help tenderize the meat, it adds body, texture and a depth of flavor you will not get from 'water' or 'light beers'. While there may not be any bad beers to add to the chili, the type of beer you add in will have an impact on its flavor and texture. So as far as beer goes there are highly favored and least favored ones. Least favored are the light beers as they lack flavor complexity and texture. Highly flavored are the darker beers, like ales and stouts. I used Guinness Draught Stout because of its flavor profile (beer, coffee, chocolate) along with its roasted flavor, creamy texture, and its ability to bring out spicy flavors more than other dark beers. For me, this was the perfect choice. 

You might wonder why any chili recipe would call for the use of Aromatic Bitters. The short answer is that they are a flavor and aroma intensifier, add depth and complexity and essentially play the salt and pepper role. The use of Aromatic Bitters might be one of the ingredients you consider a surprise, but as far as surprises go, this is a really good one! Note: You do not want to use Orange Bitters!

Allowing the chili to simmer for at least two hours is key to developing its flavor. And simmering is one of the things responsible for making chili taste even better the next day. So, when you make this chili for the first time, I highly recommend you make it the day before you want to serve it. Because as delicious as it is the day it is made, it's insanely delicious on the second day.

If you are looking for a new chili recipe, make this one!! Other than serving it for family dinners, this is the one you want to serve when inviting friends over for dinner or having a girl's night in, It's also perfect for weekend game day watching. As far as hearty, comfort food goes, especially in chilly weather, chili ranks pretty high up there!

Recipe

Best Ever Chili aka Karen's Chili

Serves 6 to 8

Ingredients

2 pounds lean ground beef (85/15), crumbled

1 large yellow onion, coarsely chopped

3 - 4 cloves of garlic, minced

1 1b. 12 oz (794g) can peeled whole tomatoes, with juice (do not drain)

15 oz (425g) crushed tomatoes or tomato puree

2 cans (15.5 oz/454g) light and/or dark kidney beans, drained and rinsed (see notes)

3 Tablespoons Worcestershire sauce

3 Tablespoons Aromatic Bitters

12 ounces (1 1/2 cups) Guinness or a dark beer of choice (see notes)

1 beef bouillon cube

1 teaspoon crushed Aleppo pepper or crushed red pepper

1 Tablespoon chili powder

2 bay leaves

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried thyme leaves

1 teaspoon dried oregano

1 teaspoon dried basil leaves 

1 teaspoon Kosher salt

Serving recommendations: sour cream, shredded cheese, Fritos, sliced green peppers, sliced avocado, corn bread, biscuits, thick slices of sourdough bread, etc.

Directions

1. In a large Dutch oven, brown the crumbled ground beef (leaving some small sized chunks).

2. Add in the onion and garlic and cook until the onions have softened.

3. Add in all of the remaining ingredients (peeled tomatoes w/juice, crushed tomatoes, kidney beans, Worcestershire sauce, Aromatic Bitters, Guinness, beef bouillon cube, Aleppo pepper, chili powder, bay leaves, coriander, cumin, thyme, oregano, basil and Kosher salt. Bring to a boil.

4. Immediately reduce the heat to simmer and continue cooking uncovered for at least 2 hours. Remove bay leaves.

5. Serve immediately with your favorite chili toppings. OR let cool, cover, and chill in the refrigerator overnight to allow the flavors to further develop. Reheat when getting ready to serve.

6. To freeze chili, put in sealed containers and store in the freezer.

Notes: (1) You can use all dark kidney beans, all light kidney beans or a combination of both. I used a can of each. (2) The beer you choose will matter. I would highly recommend a Guinness Stout Lager sold either in the bottle or can. If you buy the bottles you will need to add a smidge of water as the bottles are just shy of 12 ounces. (3) You can freeze this chili. Just make sure it's well packaged before placing in the freezer.