An easy and tasty honey sauce is achieved by heating equal parts honey and water, dissolving the honey in the hot water, and adding a dash of cloves, or allspice. The wonderful flavor comes from basting the roasting, or barbecuing ham with the honey/water liquid every 15 minutes or so to creat a sweet glaze on the meat surface. The sweetness of the honey compliments the salty ham.
If cooking the ham outside, on the barbecue, put the honey/water into a clean spray bottle and mist the ham every ten minutes or so. Cook to an internal temp of 150.
If you have an injector needle (cheap at Wal Mart), you can inject some of the honey fluid into the meat before cooking, to flavor the meat all the way through.
Seeeeeya; Goodweed of the North
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