Little Big Town member Kimberly Schlapman serves up a third season of tasty southern cooking.
Kimberly’s Simply Southern returns to Great American Country on Monday April 7 (4pmET/PT) for a new season of homecooked recipes, regional ingredients and celebrity sous-chefs. Schlapman — a founding member of Grammy-winning band, Little Big Town — might be the spunkiest and most adorable chef on TV and her show, Kimberly’s Simply Southern perhaps the most charming. It’s fitting that Kimberly visits a Georgia honey farm, because she, like this show, is incredibly sweet.
Season 3 starts off with a visit to Kimberly’s hometown where we meet Kimberly’s parents, visit her high school and tour a local honey farm. After Kimberly learns all about bees and honey processing, she takes a few jars of the sweet stuff back to her newly renovated Nashville kitchen. On today’s menu: Honey Glazed Carrots, Honey Glazed Ham, Smashed (not mashed) Potatoes and Honey Punch. Kimberly gets an extra set of hands from her good friend, singer Amy Grant. Throughout the season, Jewel, Wynonna Judd, Lady Antebellum’s Hillary Scott, the group Thompson Square, Kimberly’s husband and daughter, and her Little Big Town bandmates will visit Kimberly and cook with her.
Each of Kimberly’s recipes is easy and feature wallet-friendly ingredients that can be found in your local grocery store. In this episode, Kimberly did use tiny multicolored carrots, but I’m sure that the baby carrots that I buy for school lunches would be just as tasty. Kimberly’s Glazed Honey Ham recipe is ultra-easy, but the results are so gorgeous that it will shine as the centerpiece of your Easter table. You will use this recipe again and again. I thought the smashed potatoes seemed simple to make, but the results look simply delicious. This may be the perfect recipe for a non cook to bring to a family pot-luck— in fact, you could plan an entire simple, yet gourmet holiday menu with just this episode!
Kimberly shared two of her delicious recipes, so get your mouth watering for Honey-Glazed Carrots and Honey-Glazed Ham and you can find the rest of her honey-themed recipes on Kimberly’s Simply Southern Monday, April 7 at 4pmET/PT on Great American Country.
Serves 4-6
Ingredients
4-6 pound bone-in ham, fully cooked
1/3 cup dark brown sugar
1/3 cup honey
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Directions
Preheat oven to 350 degrees F.
Place ham on a rack in a foil lined roasting pan fat side up. Roast for an hour and a half.
Meanwhile, in a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze.
Kimberly’s tip: use a sharp knife to slice the ham skin in a crosshatch pattern. This allows the glaze to get into the meat (and looks extra-special).
Rub on half of the glaze and bake for another 30 minutes. After the 30 minutes add the remaining glaze and cook until internal temperature reads 140, about an additional 30 minutes. Remove from oven and allow the ham to rest for at least 15 minutes before serving.
Serves 4
Ingredients
Salt
1 pound baby carrots, peeled and left whole with trimmed green stems
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped chives
Directions
In a medium saucepan, bring water to a boil. Add salt.
Add carrots and blanch until tender, 5 to 6 minutes.
Drain the carrots and add back to pan with butter, honey and lemon juice.
Cook until a glaze coats the carrots, about 5 minutes.
Season with salt and pepper and garnish with chives.