Description
This simple, flavorful glaze is my new favorite for our Easter menu!
Ingredients
Units
Scale
- One 8–10 lb fully cooked ham, bone in (can be spiral sliced if desired)
- zest and juice from one large orange
- 1/3 cup light brown sugar, packed
- 1/3 cup whole grain mustard
- 1/3 cup pure maple syrup
- 1/4 tsp ground cloves
- 1 TB fresh minced rosemary leaves
- 1/2 tsp fresh ground black pepper
- 3/4 cup pineapple juice
Instructions
- Preheat the oven to 325 degrees and line a large roasting pan with foil (unless you’re using disposable.)
- Combine the orange zest and juice, brown sugar, whole grain mustard, maple syrup, ground cloves, rosemary and pepper in a small mixing bowl and whisk to combine. Set aside.
- Pour the pineapple juice into the prepared baking pan and carefully set the ham (widest, cut end facing down) into the pan. Brush the ham with 1/4 cup of the glaze and cover with foil.
- A ham should bake for 15 minutes per pound, so a 10lb ham will bake for 2 hours and 30 minutes. Calculate the correct cook time for your specific ham.
- No matter what your cooking time is, allow the covered ham to roast for half of the cook time, for my ham, that was an hour and 15 minutes. After the halfway point, stop the timer and remove the ham from the oven.
- Remove the foil and brush with a few more tablespoons of the glaze. Baste with the pineapple liquid as well.
- Return the ham, uncovered, to the oven and continue roasting for the remaining time. Glaze and baste the ham every 15 minutes until it’s done.
- After the ham is done, allow it to rest for 20 minutes before serving to keep the juices inside. Store any leftovers in the fridge for up to a week.
Nutrition
- Serving Size: 6 oz
- Calories: 155
- Sugar: 13.3 g
- Sodium: 566 mg
- Fat: 5.3 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 0.3 g
- Protein: 11.7 g
- Cholesterol: 32.4 mg