Easter is upon us, and everyone is scrambling to find that perfect ham recipe, stockpiling the 30 ingredients required for it, and preparing to realize late Saturday night that they have neglected the entire rest of the menu. That sentence is a little too specific for the writer of this post (*cough*) to not have lived it.
Enter, this Easter Ham recipe. Seven total ingredients, one of those being the ham itself, and unbelievably easy to make. I’m sharing this a bit last minute so the only photo I have is from when I made it last year but, turns out, that’s the only photo I need. In three… two… one…
Boom. Recipe comin’ atcha.
this can be whatever kind of ham you like, but I will say that an uncut ham is better than a spiral cut ham. but if you already have a spiral ham, this recipe will still work great, just start the ham in the morning so it doesn’t cook overnight, otherwise it will be really dry.
• One 18oz jar of apricot preserves
• One 8oz can of crushed pineapple (labeled as being “in 100% pineapple juice” or “in it’s own juices”)
• One cup unsalted chicken stock
• Two lbs brown sugar
• 1/4 cup stone ground mustard (Inglehoffer brand preferred)
• 1/4 tsp ground clove
1. Prep the ham
Preheat oven to 350. Unwrap the ham and trim off the thicker parts of the external fat. Don’t worry about getting all of it. Then score the top side of the ham in a criss-cross fashion, with scores about 1.5in apart. If using a spiral-cut ham, skip the scoring part. Put the ham in a large roasting tray.
2. Make the glaze
Whisk the remaining ingredients together and pour over the ham. Rub it on evenly.
3. Cook the ham
– Bake the ham, uncovered, at 350 for 40 minutes. This is one the “Bake” setting, not “Convection Bake”
– Turn heat down to 170 if your oven can go that low. If not, set to 200.
– Spoon some of the glaze that has fallen into the pan over top the ham. Cook overnight.
if your oven only goes down to 200, you may want to loosely cover the ham with tin foil. don’t seal it tightly, just kinda form it around the ham and set it on top. this will help keep it from getting too dry.
– Baste the ham as soon as you wake up. Turn the temperature back up to 350 for 30 min to caramelize the glaze.
– Set the oven to “Warm” and let sit the rest of the day, basting every hour or so, until it’s time to carve and serve.
Printable recipe below. Happy Easter, e’rbody!
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