Tuesday, April 18, 2017

Glazed Ham

I probably should have posted this recipe before Easter but for some reason I thought I had posted about it years ago. Hopefully some of you bought hams on clearance and will now be able to use this recipe next time.
I love ham. We have a small family but I still buy a huge ham every Easter season so that I can make all the yummy leftover ham recipes. I usually just buy the spiral cut hams that have that yummy glaze with them, but sometimes I opt to buy the cheaper non spiral cut ones and make my own glaze. THIS ladies and gents is a keeper of a glaze. It's sweet and has the perfect flavors that pair nicely with the ham.

I got this recipe years ago from my sister. She originally got it from one of our favorite sites called Our Best Bites.

1 5-7-pound spiral-cut ham (fully cooked; discard the glaze packet.)
1/2 cup dark brown sugar
1/2 teaspoon ground cloves
2 tablespoons orange juice
grated zest of 1 small or medium orange
1 tablespoon mild ground mustard or Creole mustard
1 tablespoon apple cider vinegar
1 tablespoon bacon drippings

1. Preheat oven to 325. Line a roasting pan with aluminum foil and place the rack inside of the foil.
2. Place the ham, fatty side up, on the rack.
3. Place the ham in the heated oven and roast for 1 1/2-2 hours or until internal temperature reaches 140-145.
4. While the ham is roasting, whisk together the brown sugar, cloves, juice, zest, mustard, vinegar, and bacon drippings.
5. When the ham has about 30 minutes to go, remove the ham and brush the glaze on the outside of the ham, all the way down into the slices. Place the ham back in the oven and cook until done.

**Randi's Side  Notes**
~ I usually still follow the directions for roasting the ham that come with it, usually its roast at 275 for 2 to 3 hours depending on the size. This year I opted to put the whole thing in the crockpot on high for 2.5 hours and it was amazing. I then pulled it out of the crockpot and put it in the oven before adding the glaze.

1 comment:

  1. Hey Randi. It looks tasty. I think that this recipe or these ingredients will also work well with beef too. Thanks for sharing.


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