April is here and although it is still cold, spring has arrived. We can see the glimpses of warmer weather coming and many are celebrating the Easter holiday. This glazed ham recipe will provide the star of the family gathering. Serve with all your favorite sides like parmesan scalloped potatoes, spring peas or asparagus, buttermilk mashed potatoes, and garlic butter soft rolls.
Honey & Mustard Glazed Easter Ham
Ingredients
1 (8–10 lb) bone-in smoked ham
1 cup honey
1/2 cup Dijon mustard
1/2 cup brown sugar
Zest of 1 orange
1/4 cup orange juice
2 Tbsp whole-grain mustard
1 tsp ground cloves
1 tsp black pepper
2 Tbsp apple cider vinegar
2 Tbsp unsalted butter
Instructions
Rest and serve
Let the ham rest 15 minutes, then slice and spoon the glaze from the pan over the meat
Serve with:
roasted carrots
buttery mashed potatoes
grilled spring asparagus
garlic butter soft rolls
Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.
Prep the ham
Preheat the oven to 325°F.
Remove ham from packaging and pat dry.
Using a sharp knife, score (cut) the fat in a diamond pattern about 1/2 inch deep. Use long strides across the ham in one direction about 1” apart, then go across the
opposite direction in long strides to create a diamond pattern.
Start roasting
Place ham in a roasting pan fitted with a rack.
Add 1 cup water to the pan.
Cover loosely with foil and roast 10–12 minutes per pound. About 1 1/2 hours.
Make the glaze
In a saucepan combine:
honey
Dijon mustard
whole-grain mustard
brown sugar
orange zest
orange juice
apple cider vinegar
cloves
pepper
butter
Simmer for 5–7 minutes until thick and glossy.
Glaze & caramelize
When ham reaches 120°F, remove foil.
Brush generously with glaze.
Return to the oven uncovered.
Every 10 minutes, brush more glaze over the ham.
Cook until the ham reaches 135–140°F and the outside becomes caramelized.
Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.
