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Bee Raw

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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
Washington Buckwheat
New York Aster
Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
North Carolina Sourwood
New York Basswood
California Wild Black Sage
Colorado Sweet Yellow Clover
Georgia Holly Blossom
Georgia Tupelo
Oregon Maple Blossom
Oregon Meadowfoam

Honey Brined Fresh Ham

Recipes >

A fresh ham is one of my favorite roasted meats ever. Brining the ham in a mixture of honey and fresh herbs guarantees a moist and flavorful roast. It’s a meaty, fatty, porky indulgence that is a huge, awe-inspiring crowd pleaser. The aroma this recipe gives off yells from the spires "HAPPY HOLIDAYS, WORLD!"

**Requires one 15 to 20 lb. Bone-in Fresh Ham (ask butcher to trim excess fat – do not remove remaining fat)**

For Brine

  • 6 cups water
  • 2 cups coarse sea salt
  • 1 cup Buckwheat Honey
  • 1 cup Blueberry Honey
  • 2 cinnamon sticks
  • 6 star anise
  • 1 cup apple cider vinegar
  • 1 tablespoon whole cloves
  • Fresh herbs on branches
  • ½ cup of sage leaves
  • ½ cup thyme
  • ½ cup rosemary

Ham Glaze


  1. Combine water, salt, buckwheat and blueberry honey, cinnamon and star anise in a medium sauce pan and bring to boil. Simmer for 10 minutes. Let cool. Add Vinegar.
  2. Score ham with cross-hatch pattern on a diagonal; press cloves into the intersections.
  3. Place ham in a large container, with herbs. Add brine and then water to cover. Store under 40°F for 24 to 48 hours.

Cooking the Ham

  1. Allow the Ham to come up to room temperature for 2 to 3 hours prior to cooking.
  2. Preheat oven to 350°F.
  3. Drain brine from ham, reserve 6 cups of brine and herbs and spices.
  4. Cover the bottom of roasting pan or very large Dutch oven with herbs, cinnamon and star anise from brine. Place the ham on the herbs and add 4 cups of reserved brining liquid.
  5. Bake covered at 350°F. Calculate 22 to 26 minuets per pound.
  6. After 4 hours check the internal temperature. When the temperature reads 140°F remove the cover.
  7. Mix Blueberry Honey and 1 cup brining liquid. Brush or baste Ham with glaze and repeat every 20 minuets until internal temperature reaches 160°F.
  8. Remove the ham from the oven, partially cover and allow to rest for 20 to 30 minutes before cutting.

Honey Brined Fresh Ham