This Easter will be non-traditional, but that doesn’t mean you can’t opt for some of the traditions when it comes to mealtime.
You may not be hosting a dinner for an extended crew of family and friends, but this Honey-Glazed Ham can provide for some leftovers, or be scaled back to feed a smaller group than you may have been planning for.
Ham and Easter go hand-in-hand, with this recipe offering up a sweet and tender meal with flavour to spare.
Whatever you’ve got in store this weekend, do enjoy the holiday – safely and with some joy.
- 1 fully cooked, bone-in smoked ham (7 to 8 lb/3.1 to 3.5 kg)
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 Tbsp. minced fresh rosemary
- 1 clove garlic, minced
- 1/4 tsp. cayenne pepper
- 1 Tbsp. butter
Trim skin off ham, leaving thin layer of fat. Score fat in diamond pattern.
Set ham, fat side up on rack in shallow roasting pan; add 2 cups water to pan. Cover top of ham with parchment paper, then whole pan with foil. Roast in 325°F (160°C) oven for 2 hours (or according to instructions on ham package) or until meat thermometer reaches an internal temperature of 140°F (60°C).
Meanwhile, in small saucepan, whisk together honey, mustard, rosemary, garlic and cayenne.
Remove ham from pan; set aside.
Reserve 1/2 cup of the drippings, discard remaining drippings in pan.
Return ham, uncovered, to pan. Add half of the reserved drippings and butter to honey mixture, stirring to melt butter. Brush liberally over ham; roast for 20 min, basting after 10 min.
Remove to platter and tent with foil. Let stand for 15 minutes before carving. Add remaining drippings to glaze and heat over medium heat until bubbly; pour into gravy boat.