Glazed Easter Ham

Pick your glaze and tuck this holiday ham into the oven. Glaze options include versions with Irish stout, lemon curd and mustard, and apricot preserves.



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Servings: 10 to 12
Serving size: 3  ounces
Prep Time: 15 mins
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Ingredients
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    1  8 - 10  pound 
    fully-cooked boneless ham
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    1   recipe 
    Holiday Glaze
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    1   recipe 
    Mint and Lemon Sprinkle (optional)
Apricot-cherry glaze
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    1/2  cup 
    apricot preserves
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    1/2  cup 
    cherry preserves
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    1   tablespoon 
    lemon juice

Peach-pineapple Glaze
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    1  8  can 
    crushed pineapple, undrained
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    1/2  cup 
    peach preserves
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    2   tablespoons 
    cider vinegar
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    1/2  teaspoon 
    ground ginger

Lemon-mustard Glaze
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    1/2  cup 
    lemon curd
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    1/4  cup 
    Dijon-style mustard
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    4   cloves 
    garlic, minced

Stout Glaze
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    1/2  cup 
    Irish stout or apple cider
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    1/4  cup 
    honey
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    1/4  cup 
    butter

Mint and Lemon Sprinkle
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    1/2  cup 
    snipped fresh mint
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    1   tablespoon 
    shredded lemon peel
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    2   cloves 
    garlic, minced


Directions
1.
Place ham on rack in roasting pan. Insert an oven-going meat thermometer into center. Bake in 325 degrees F oven 2-14 to 2-34 hours or until thermometer registers 140 degrees F. Brush ham with desired Holiday Glaze during last 20 to 30 minutes. Serve with Mint and Lemon Sprinkle. Makes 10 to 12 (3-ounce servings) plus leftovers.
Apricot-cherry glaze
1.
In a bowl stir together apricot preserves, cherry preserves, and lemon juice. Makes 1 cup glaze.

Peach-pineapple Glaze
1.
In a saucepan combine the undrained pineapple, peach preserves, cider vinegar, and ground ginger. Cook and stir over medium heat until heated through. Makes 1-14 cups glaze.

Lemon-mustard Glaze
1.
In a bowl stir together lemon curd, mustard, and garlic. Makes 3/4 cup glaze.

Stout Glaze
1.
In a saucepan combine stout or apple cider, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Makes 3/4 cup glaze.

Mint and Lemon Sprinkle
1.
Combine mint, lemon peel, and garlic.

Tip
  • Test Kitchen Tip: If your ham weighs more than 8 pounds, cover it loosely with foil during the first 1 hour of roasting. This will prevent it from drying out.
Nutrition information
Per Serving: cal. (kcal) 153, Fat, total (g) 8, chol. (mg) 51, sat. fat (g) 3, carb. (g) 6, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 14, vit. A (IU) 0, vit. C (mg) 4.13, Thiamin (mg) 0.53, Riboflavin (mg) 0.16, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.29, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 1146, Potassium (mg) 247, calcium (mg) 20.19, iron (mg) 1.08, Other Carb () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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