From the Chef’s Corner
Want an “easy Easter Sunday Dinner”? Even though tradition has ham to be the star on the Easter table, a little tweaking and a “new” ingredient can make a big difference. The glaze can be made the day before—just refrigerate. Warm before glazing the ham the next day.
1 bone-in spiral-sliced, smoked Ham (6-8 lbs.)
For the ham combine: 3 cups Orange juice
1 cinnamon stick (3-inch)
½ tsp. whole cloves
For the glaze, heat: 1 cup Orange juice
½ cup agave nector (or syrup)
½ cup Orange marmalade
¼ cup Dijon mustard
2 TBsp. whole-grain mustard
1 tsp. ground Allspice
Bring ham to room temperature, about 2 hours.
For the ham combine 3 cups orange juice, cinnamon stick and cloves in a roasting pan; set aside. For the glaze, heat 1 cup orange juice, agave marmalade, Dijon mustard, and allspice in a small saucepan over medium heat; reduce until syrupy, 20-30 minutes, then set aside to chill.
Preheat oven to 300 F. with oven rack on the bottom. Place ham, cut side down, on a roasting rack set inside the roasting pan. Brush one third of the glaze on the ham; seal the pan tightly with foil. Roast ham until an instant-read thermometer inserted into the thickest part of the ham registers 100 degrees, about 15 minutes per pound (1 ½-2 hours).
Remove ham from oven; increase temperature to 425 F. Brush ham with half of remaining glaze and return to the oven, uncovered. Continue roasting until an instant-read thermometer registers 110 degrees, about 20 minutes more.
Transfer ham to cutting board, brush with remaining glaze, loosely tent with foil, and let rest about 15 minutes before serving.
1. For the best flavor, brush the ham with the glaze before, during, and after roasting.
2. To keep the ham from drying out, tightly seal the pan with foil to trap the moisture in the roasting pan.
3. For easier serving, cut around the ham bone to help loosen the attached slices of ham.