I’ve decided that I am an anomaly. I fall into the millennial generation but go all old soul when it comes to holidays and traditions. This is probably the reason I serve ham at Easter: it’s just what you do! I don’t know if you file meats into certain holiday categories like I do, but thankfully ham usually is not contested. Since they’re simple and straightforward, if you start with a good quality cured ham you can hardly go wrong. But, as with most things, you can add to the flavor.
A glaze is the finishing touch on a ham that doesn’t cover the flavor of the meat but adds a little balance. Personally, for Easter, any glaze has to incorporate citrus. Case in point: last year’s citrus glazed pork roast. And no matter the occasion, this glaze will leave you wanting more. I dare you to prove me wrong!
- 3-4 pound cured, fully cooked ham
- 1 cup marmalade
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 tablespoon minced rosemary
- Prepare ham according to the heating instructions accompanying the meat. Cover with foil and bake in a preheated 350 degrees oven until the internal temperature reads 140 degrees. While heating ham, prepare glaze.
- In a small kettle, combine all ingredients. Bring to a boil over medium-high heat and simmer for 3 minutes. Remove from heat and set aside until ready to use.
- When ham has heated, remove from oven, discard foil, and heat oven to 425 degrees.
- Spoon or brush glaze over the ham and transfer to heated oven. Transfer remaining glaze to a dish and serve on the side as a sauce. Let glaze caramelize and brown, but not burn the outside of the ham, about 15-20 minutes. Watch closely!
- Remove ham and let sit for 5 minutes. Slice and serve with additional glaze.
I told you this would be easy right? Enjoy!