Easter Ham
Easter is just days aways and this classic Easter ham is easy to prepare, juicy, delicious and will leave you with the best leftovers to repurpose.
Ingredients
- 1 (8-10 pound) Fully cooked, smoked spiral-cut ham
- 1 (15 oz can) Sliced pineapple slices Or fresh pineapple slices
Glaze
- 3 cups Orange juice divided
- ¼ cup Honey
- ½ cup Orange marmalade
- 2 teaspoons Cornstarch
Mustard mixture
- 2 Thyme sprigs
- 1 teaspoon Dijon honey mustard
Instructions
Mustard mixture
- Add 1 cup of orange juice, the honey dijon mustard and the chopped thyme and whisk together.
- Brush the ham with mustard mixture and place on the roasting rack flat side down.
Reheat the ham
- Preheat oven to 325°F.
- Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the ham where is not touching the bone.
- Tent the ham loosely with aluminum foil and bake for 1 hour.
Glaze
- Make the cornstarch slurry by mixing 3 tablespoons of water and the cornstarch until fully dissolved.
- In a sauce pan combine the 2 cups of orange juice, orange marmalade, honey and cornstarch slurry. A tiny whisk or fork is really helpful here.
- Bring the glaze to a boil over medium-high heat.
- Reduce the glaze to a simmer and cook for about 7-8 minutes. Add 2 tablespoons of the ham pan drippings.
Glaze the ham
- Remove the ham from the oven and use about ½ of the glaze to entirely cover the ham. Tent the ham loosely with aluminum foil, return the ham to the oven and bake for 1 hour.
- When temperature reaches 140°F, remove the ham from the oven. Add the rest of the glaze.
- Raise oven temperature to 450°F and cook ham uncovered for 5 minutes until the glaze starts to caramelize. Remove from the oven.
- Allow the ham to cool down a bit, transfer to a serving platter and decorate with the pineapple slices.
- Serve and enjoy.
Tried this recipe?Let us know how it was!