Missouri Mom’s INSANE Ham Recipe Is the Talk of Every Church Supper—Get Her Recipe!
This sweet-and-tangy glazed ham recipe has taken Missouri church suppers by storm—bring the same mouthwatering magic to your next gathering! 🌐 #News #KansasCityMO #Missouri #Food
KANSAS CITY, MO — In suburban Kansas City, Missouri, a local mom named Shannon Berger has whipped up a ham recipe that’s got everyone buzzing at church suppers. This isn’t just any ham—it’s a sweet, juicy, crowd-pleasing masterpiece that’s simple to make and packed with flavor. Berger’s creation has turned humble gatherings into must-attend events, with folks lining up for seconds and begging for the secret behind her dish. Ready to steal the show at your next potluck? Here’s everything you need to know about this game-changing recipe.
The Backstory: From Family Table to Church Fame
Shannon Berger didn’t set out to become a church supper legend. It started as a family recipe, tweaked over years of Sunday dinners, until she brought it to a local gathering. Word spread fast—her ham’s sticky glaze and tender bite left attendees raving. Now, it’s the dish everyone hopes to see on the table, proving that sometimes the best recipes come from a mom who knows her way around a kitchen.
What Makes This Ham So Special?
Berger’s ham stands out for its balance of sweet and tangy flavors, paired with a melt-in-your-mouth texture. The secret? A glaze that caramelizes into a glossy finish, locking in juices while adding a punch of taste. It’s not fussy or overcomplicated—just a handful of everyday ingredients that transform a standard ham into something extraordinary. Plus, it’s easy enough for beginners but impressive enough to wow a crowd.
Shannon Berger’s Ham Recipe: Ingredients
Here’s what you’ll need to recreate this church supper star:
- 1 fully cooked, bone-in spiral ham (7-9 pounds)
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup water
Step-by-Step Instructions: How to Make It
Follow these steps to bring Berger’s famous ham to your table:
- Preheat the Oven: Set your oven to 325°F and position a rack in the lower third.
- Prep the Ham: Place the spiral ham in a roasting pan, cut side down, and let it sit at room temperature for 30 minutes.
- Make the Glaze: In a medium saucepan, combine brown sugar, honey, apple cider vinegar, Dijon mustard, cinnamon, and cloves. Cook over medium heat, stirring occasionally, until it thickens into a syrupy glaze—about 8-10 minutes.
- Glaze the Ham: Brush half the glaze over the ham, making sure it seeps between the slices.
- Add Water: Pour 1/2 cup of water into the base of the roasting pan to keep the ham moist.
- Bake Covered: Cover the pan tightly with foil and bake for 1.5 to 2 hours (about 15 minutes per pound), until the internal temperature hits 140°F.
- Finish with Glaze: Remove the foil, brush on the remaining glaze, and bake uncovered for another 20-30 minutes until the top is golden and sticky.
- Rest and Serve: Let the ham rest for 15 minutes before slicing. Serve warm and watch it disappear!
Tips for Success
For the best results, use a bone-in spiral ham—the bone adds flavor, and the slices soak up the glaze. Don’t skip the resting step; it ensures the juices settle back into the meat. If you’re short on time, make the glaze a day ahead and store it in the fridge—just reheat it gently before using.
Why Churchgoers Can’t Get Enough
This ham has a knack for bringing people together. Its rich, sweet aroma fills the room, and the glossy finish makes it a centerpiece worth talking about. Parishioners say it’s the perfect mix of comfort and flair—familiar enough to feel like home, but special enough to stand out. Berger’s recipe has even sparked friendly recipe swaps among supper regulars, though none have topped hers yet.
Frequently Asked Questions About Ham Recipes
Q: Can I swap the bone-in ham for a boneless one?
A: Yes, a boneless ham works, but it may lack some depth of flavor and could cook faster—check the temperature early.
Q: What’s the best way to keep leftover ham?
A: Wrap it tightly in foil or store in an airtight container in the fridge for up to 4 days; it’s great for sandwiches!
Q: Is it possible to freeze the cooked ham?
A: Absolutely—slice it first, then freeze in portions in freezer-safe bags for up to 2 months.
Q: What should I serve alongside this ham?
A: Try mashed potatoes, green beans, or a fresh salad to balance the sweetness.
Q: Is it okay to prepare the glaze in advance?
A: Yes, make it up to 3 days ahead and store it in the fridge; warm it up before brushing it on.
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RELATED TOPICS: Food | Kansas | Lifestyle | Missouri
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