By Rehearsal. Friday night. St. Josaphat Basilica. I stood at the altar and Megan walked down the aisle toward me — not in her dress, in jeans and a t-shirt, hair in a ponytail, laughing at something Jen said — and I was struck by the same thing that struck me three years ago at a Brewers game: this woman is extraordinary. And tomorrow she's choosing me. A kid from Bay View who makes pierogi and beer. She's choosing me.
The rehearsal was quick — Father Jankowski ran it with the efficiency of a man who has done this seven hundred times. Stand here. Walk there. Say this. Don't lock your knees. The wedding party practiced the processional. Ryan dropped the ring (a practice ring, thank God) and it rolled under a pew. Kevin retrieved it with the speed of a cop chasing a suspect. Father Jankowski said, "This happens more than you'd think."
Rehearsal dinner at Lakefront. My beer. My food. My taproom. Beer cheese soup, brats, pierogi, the sour beer flight. Thirty people around a long table in the place where Megan and I had our first date. Ryan gave a toast that was fifteen minutes long and included three stories I wish he hadn't told. Jen gave a toast that made Megan cry. Patrick gave a toast that was two sentences: "Jake's a good man. Welcome to the family." Tom gave a toast that was one sentence: "We're proud of you." One sentence. Every word a universe.
We drove home at midnight. Megan fell asleep against the window, as she always does. I drove through Bay View, past the Cape Cod, past St. Josaphat, past the Polish Center. Past all of it. The city was quiet. Tomorrow I marry the woman sleeping in my passenger seat. Tomorrow everything changes. Tomorrow everything stays the same. Both. Always both.
The beer cheese soup and pierogi at Lakefront that night were mine — my recipes, my taproom, my table — but if I’m being honest, the dish I keep coming back to for a night like that is smoked ham: slow, patient, filling the room with something that smells like a celebration before anyone even sits down. There’s something about a ham that feels like a long table and people who love each other, which is exactly what Friday night was. If you’re feeding a wedding party or just people who matter to you, this is the recipe I’d put in front of them.
Smoked Ham
Prep Time: 15 min | Cook Time: 3 hrs | Total Time: 3 hrs 15 min | Servings: 12
Ingredients
- 1 bone-in smoked ham (8–10 lbs), fully cooked
- 1/2 cup Dijon mustard
- 1/2 cup packed dark brown sugar
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1 cup apple juice or water (for the roasting pan)
Instructions
- Preheat the oven. Heat oven to 325°F. Place a rack in the lower third of the oven.
- Score the ham. Using a sharp knife, score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep. Place ham cut-side down in a roasting pan and pour the apple juice into the bottom of the pan.
- Make the glaze. Whisk together the Dijon mustard, brown sugar, honey, apple cider vinegar, smoked paprika, black pepper, and ground cloves in a small bowl until smooth.
- First glaze and roast. Brush about half the glaze over the ham. Tent loosely with foil and roast for 2 hours, basting with pan drippings every 45 minutes.
- Final glaze. Remove the foil and brush the remaining glaze generously over the ham. Return to the oven, uncovered, and roast for an additional 45–60 minutes until the exterior is caramelized and a thermometer inserted near the bone reads 140°F.
- Rest and carve. Transfer ham to a cutting board and let rest for 15 minutes before carving. Serve with pan drippings spooned over the top.
Nutrition (per serving)
Calories: 420 | Protein: 38g | Fat: 18g | Carbs: 22g | Fiber: 0g | Sodium: 1480mg