We are nothing but overly impressed with this amazing ham we got from US Wellness Meats. Knowing it was going to be amazing (because honestly they never deliver anything less than amazing) we had to come up with a recipe that was hopefully equally as awesome. We must say, when we were throwing this one together, we knew that apples roasted with a spice glaze would taste amazing, but we were a little nervous about the peaches.
Turns out, we had nothing to fear because they were what we couldn’t get enough of. The best part was how fresh this fruit was from the farmers market just picked the day before. We could really taste the freshness of it all. Not really, but we are going to say we could anyways. Pretty much just because it sounds cool. We would highly recommend you keep this recipe around and in your back pocket for any upcoming holiday, you will impress many. Actually, no back pocket needed, you can just Pin it since Pinterest is the new addiction. So make sure you follow us there too.
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Honey Baked Ham with Spiced Apples and Peaches
Ingredients
- 3 pound white sugar-free ham from US Wellness Meats
- 2 large apples of your choice
- 2 yellow peaches
- 1/2 cup raw organic honey melted
- 1 teaspoon cinnamon
- 1 teaspoon mustard powder
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon all spice
- 1/4 cup water
Instructions
Process:
- Preheat oven to 350 Degrees F
- Rinse the ham under cold water and pat dry with a paper towel and place in the middle of your roasting pan.
- Mix the honey, cinnamon, cloves, nutmeg and all spice in a bowl
- In a separate small bowl, mix in mustard powder and water until well combined.
- Add mustard water to your honey and spices and mix well.
- Using a basting brush, baste your ham with your glaze.
- Now core your apples and take the pit out of your peaches and chop in large slices. We had 8 slices per apple and 8 slices per peach.
- Spread your fruit all around your ham in the roasting pan, and then baste the fruit with your glaze and then baste your ham once more
- Place your ham in the oven and bake until it reaches an internal temperature of 150 Degrees Fahrenheit. Every 20-30 minutes add more glaze to your ham until completion.
- Once your ham reaches 150, remove from the oven and tent with aluminum foil for 15 minutes.
- Slice and serve with your spiced fruit.
Want to learn which ingredients are the best to cook with?
Check out our friends over at Wellness Force Radio and learn about how good nutrition impacts your health:
Tomato Balsamic Spatchcocked Chicken
Favorite paleo ham recipe!
We love the apples and peaches so much that we increase them.
Made a Christmas ham utilizing this recipe. My ham was 9 lbs so I cooked it about thre hours. No peaches in season so I sunstituted Bosc and Anjou pears with granny smith apples. If cooking that length of time, add the fruit after one hour. Great recipe!
So I made this last night…well, I made a version of it based on what ingredients I had and went from there. I had a 6.25lb uncured “ham roast” from a local farm. The roast didn’t look anything like what you have pictured but I figured since it had ham in the name, why could possibly go wrong? Oh, and I didn’t have peaches or honey. I didn’t sub for the peaches but used blue agave syrup instead of the honey. I was originally looking for a crock pot recipe so I made up the basting sauce, threw all the ingredients into the crock pot and cooked for 4-5 hours on low. After the roast was cooked I continued to cook the juices, apples and fat in the crock pot for another couple of hours. Then I removed the fat and blended everything else in the food processor for 30 sec or so. Transferred everything to a sauce pan and let it simmer for about an hour. Then chopped the ham. I reheated some of the sauce and pork in a pan this morning and enjoyed it with my morning eggs. I thought it was tasty and so did my girlfriend. While I deviated from your original recipe I want to thank you for the original idea and ingredients.
Ah thanks for the awesome comment :)
Planning on making this in a few days. What was the approximate cooking time?
I think it was around 2 hours
whoops! Now I see “cook time, 90 minutes” in the instructions :)
George do you peel the apples for this recipe? Thanks,
This looks great! Thank you for the link to US Wellness Meats. I have been looking for this exact type of source.
Awesome, they are great.
I bought two US wellness hams to cook since they’re small. Can I just double the fruit and glaze in the above recipe? Can I cook them at the same time and temp? Thanks for your help.
Yes you can :)
George, I don’t have access to any peaches for the ham recipe. Can you tell me your suggestion on a replacement? Canned peaches is not something I want to use. Thanks,
You can use apples if you like. Any similar fruit will work.
Why not frozen peaches? Easy to find them, even organic frozen peaches are easy to find.
You can use this
best ham i’ve ever made!! well, it was my first time making a ham but it’s still the best i’ve ever tasted!!
I’m planning to make this for Easter brunch! Alas, peaches aren’t anywhere near in season in cold Ontario :( what do you suggest instead – leave them out, increase the apples? Thank you!
I’m guessing that you could use frozen slices peaches in place of the fresh peaches.
Hi hi! So I realize that it’s Christmas Eve BUT I am getting ready to cook my ham (but I’m doing a 19 lb version of your recipe – fingers crossed it’s just as tasty) but do you cook the ham uncovered? Or do you think I should cover it? It’s gonna be in the oven for a good 6.5 hrs….so just wanted to see if I could pick your brain. Thanks and Happy Christmas!
Omg thank you so much, this looks delicious!
You are so welcome Amber
I tried commenting on this recipe, but don’t see my comment posted anywhere…? :(
Molly, comments normally take a few minutes to show up. I read each one in my email too so I saw it :)
Yum! I made this last night with a 6.5lb smoked ham I had defrosted. It was smoked, so some may frown on that part…but at least it was from a pig I purchased from my friends farm! Anyway, I modified the glaze slightly: I used both honey and real maple syrup, then (because I didn’t have all the spices) I used the equivalent amount of pumpkin pie spice. I also added a tablespoon or two of spicy brown mustard along with the mustard powder. I just realized I forgot to add the water too, I think. Hahaha, oops.
It came out amazing though, and I just finished eating a few slices for breakfast slathered in homemade olive oil mayo. Yum, can’t wait to make a lettuce wrap ham sandwich for lunch!
Thanks for the awesome recipes! :)
This was fantastic!! I made it a few days ago after unthawing a 4.5lb. bone-in-ham that I received with my meat CSA. I didn’t have the time to hang around at home while it cooked in the oven, so I tossed it into the crock pot instead (all other steps were completed as stated). I cooked it on high for about 5 hours, and it came out great! My husband thought the apple/peach was too sweet, so he didn’t have much of it (I loved it).
Looking in the fridge this morning, I decided that I needed to do something with the last of the ham that was still hanging around. I ended up using it in a sweet potato & kale egg bake. YUM!!
I am so glad you loved it and I am happy to know it works in the crock pot. That sweet potato and kale egg bake sound amazing
you’re welcome! I hope you love it.
oh my gosh thank you so much for this recipe!!!!!!!!!!!!!!!!!!!!! I’m making this for Christmas!!! Yeah!!!! I dont have to put crazy chemicals in my body :D :D :D !!! I’ve bought two U.S. wellness Hams so excited :D The pic looks amazing Yum… :P
I used a us wellness meats ham. Sooo good
Do you think this could be crocked? (Crock pot version?)
I am thinking the fruit may turn into a jelly sauce . . . . which I guess could be good or bad.
Thanks for your site.
Vanessa the fruit would turn to mush so you could add them with an hour or two left
JIC it matters to anyone else who may have been following along- I wrote to US Wellness Meats and this was their reply-
“We use no lactic acid culture, no nitrates, no nitrites and no celery powder (naturally occurring nitrate)”
Yay!
Awesome Laurie. I am glad Amanda got back to you
I was a gentleman by the name of John Wood- he signed it “Founding Member”.
Oh wow that’s even better. Answer straight from the man who created the farm and company
Thank you so much K L. I appreciate all the support immensely. I’m not going anywhere so I hope to keep feedin you delious food
Your most welcome Kat. Thank you so much for this comment, made my day. I will have to check out bolt and see what its all about. I appreciate you always sharing my stuff, I do my best to make them as simple and delicious as possible. I also wish we could revamp the chow halls but that will never happen. Keep my hopes up though.
I walk around my installation every day looking at all the wasted green space, imagine how awesome it would be if an installation could produce even a FRACTION of its own food, and make dishes that are actually healthy and not just empty carbs and filler : nothing wrong with dreaming big!
Wow!! That looks SO GOOD! I love baked ham but I am hesitant to buy the pre-packaged hams (for obvious scary ingredient reasons). Can’t wait to try it!
Renee it was so yummy, I look forward to hearing how you like it. And I like your call on avoiding store ones. I trust US Wellness meats
I asked this question in Facebook, but my comment appears to have been deleted? US Wellness Meats lists their ham/bacon as “Uncured” and “Nitrite Free”, but do you know if this refers to the finished product? Uncured meats almost always have higher levels of nitrates from the celery juice/lactic acid culturing.
Laurie I would never delete a comment and neither would us wellness meats. For the past three days there have been lots of Facebook issues with comments not showing or appearing deleted. It happened to me personally yesterday. As far as their finished product, I honestly don’t know and have no affiliation with their company so I can’t speak to their stuff. As far as the nitrite and nitrate concerns a few people have written about it including the amazing Chris Kresser and someone summed up his writings here http://glutenfreedomestic.blogspot.com/2012/04/questions-about-nitrites-home-cured.html?m=1
I’m really glad to hear that comments aren’t deleted. =) I’ve read Kessler’s take on curing, and though I respect his argument, the most recent studies on meat in the diet demonstrated a significantly higher correlation with disease when the meat eaten was “processed”, meaning cured in most cases. I’m all about real, whole foods- I have no silly fears about red meat or saturated fat- but primitive people clearly weren’t curing meat, so until something more definitive can demonstrate that it’s safe to eat, it’s not on my menu. (Which is tragic because bacon is to die for.)
I completely respect your opinion and glad you stand by it. Me on the other hand will eat away and enjoy my bacon lol. Lots of it. I don’t remember all the research about previous generations curing meat to preserve it but I know it happened. I also am probably healthier than 95 percent of the population in this plane eating a SAD diet and also know life just isn’t about food. I make amazing decisions and choose to enjoy the rest of my life and with te small amount of cured meats I eat it’s totally worth it for me :)
Gotcha. I’ve written to them directly to ask the same question. I’m surprised no one has asked you here before. =) Thank you.
Nope I dont a lot of questions like that cause I just provide good easy recipes and always take the to each is own approach
I love that approach. =) I simply meant because you are actually linking to and promoting a product. I was surprised more folks didn’t ask for details.
uncured, smoked bacon is awesome too! especially the pork belly ends
ARE YOU MARRIED??? hahhaha. Seriously!! I think each and every guy should be able to cook such amazing healthy dishes. ;)
Everyone probably ask you this, even some guys probably :/ ….
Haha I am not married but thanks for asking, I do have a wonderful girlfriend though