The Perfect Easter Ham

The spice-rubbed ham roasts in a port and citrus sauce, then is glazed with an apricot and citrus mixture, making a spectacular main dish for your holiday meal.


The Perfect Easter Ham

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Servings: 12
Serving size: 3  ounce
Prep Time: 15 mins  plus standing
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Ingredients
  • 1/4  cup 
    firmly packed brown sugar
  • 2   teaspoons 
    grated orange peel
  • 2   teaspoons 
    grated lemon peel
  • 3/4  teaspoon 
    ginger
  • 1/2  teaspoon 
    cinnamon
  • 1   
    fully cooked (6 to 9 lbs.) bone-in smoked ham, shank portion
  • 1   tablespoon 
    whole cloves
  • 1   cup 
    port wine
  • 2/3  cup 
    fresh orange juice
  • 1/4  cup 
    fresh lemon juice
  • 1/3  cup 
    apricot preserves
  • 2   tablespoons 
    port wine
  • 2   teaspoons 
    chopped fresh chives
  •  
    Fresh fruits, for garnish
Directions
1.
Heat oven to 300 degrees F.
2.
Combine brown sugar, orange and lemon peels, ginger, and cinnamon in bowl.
3.
Score top and sides of ham with knife in a crisscross pattern. Pat with spice mixture and stud with cloves.
4.
Combine port and orange and lemon juices in a 13x9-inch roasting pan. Place ham, scored side up, in pan. Bake 30 minutes. Cover ham loosely with foil. Bake 1 hour 15 minutes to 2 hours more, basting every 30 minutes, until instant-read thermometer inserted in center of ham registers 135 degrees F.
Make glaze:

1.
Meanwhile, press preserves through a strainer into a cup (to equal 1/4 cup); stir in port. Uncover ham; brush with glaze. Bake 5 minutes. Let stand 15 minutes.
2.
Skim fat from pan juices. Combine 1 cup juices and chives in bowl. (If there are more than 1 cup juices, return to roasting pan and bring to a boil over medium-high heat. Gently boil until liquid is reduced to 1 cup.)
To serve:

1.
Cut a few slices from thin side of ham to form level cutting surface. Transfer ham cut side down to a large cutting board. Holding ham steady with fork, cut horizontally along top of bone to cut off a boneless wedge of ham. Place ham wedge cut side down on carving board and cut into thin slices. Transfer slices to a serving platter. Turn ham thin side up and repeat. Serve with sauce. Garnish with fruit, if desired.
Nutrition information
Per Serving: cal. (kcal) 155, Fat, total (g) 5, chol. (mg) 46, sat. fat (g) 2, carb. (g) 8, pro. (g) 18, sodium (mg) 1052, Percent Daily Values are based on a 2,000 calorie diet
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