I always enjoy serving this to my family around St. Patty’s Day, rather than the traditional Corned Beef. It’s delicious served with whipped red bliss potatoes and sautéed cabbage and onions—and of course with a side of Irish soda bread!

Serves: 8


1- 6 pound fully cooked country ham
6 cups unsalted vegetable broth, or water
2 teaspoons fennel seed, crushed and toasted
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme, crushed
¾ cup honey
1 tablespoon mustard, Dijon
1 teaspoon butter, unsalted


To make the glaze, combine the fennel, thyme, black pepper, butter, mustard, and honey in a small sauce pan. Bring it to a boil then turn down the heat to simmer and let the glaze thicken for about 10 minutes. Once thick set aside for later use.

Nestle the ham into a 6 1/2-quart crock pot. Add the vegetable broth. Set the heat to low, and set the timer for 4 hours.

At about 3 1/2 hours, check the internal temperature of the ham. The temperature should read around 145°F. When that temperature is achieved set oven to 375°F.

Remove the ham and place it cut side-down onto a foil-lined sheet tray. Coat it with the glaze that you were reducing down. Bake the ham in the oven for 30 minutes, making sure to coat it with a fresh coat of glaze every 10 minutes. When you are happy with the glaze, remove the ham from the oven. Slice, serve and enjoy.

Kyle Pafford is the Executive Chef at Atlantic Shores Retirement Community.