It’s Easter and that means ham for dinner! This year, I purchased the most beautiful smoked ham through Moink, a wonderful online source for humanely-raised meats by family farms throughout the Midwestern U.S. My ham was smoked at an artisan meat processor in Brunsville, Iowa, and boy is it ever good. It’s rich, salty, tender and everything you want in a high quality ham.
Thank you for reading this post, don't forget to subscribe!I absolutely love a ham with a thick layer of sweet glaze. There is nothing better than the combination of brininess from the meat and sweetness from the glaze. It’s so good. This year, I have created a very simple, but very tasty Peach and Mustard Glaze. It’s sweet and tangy, clings well to the outer surface of the ham and caramelizes beautifully when baked. Here’s how I do it.
Start by purchasing a fully cooked, smoked, bone-in ham. Score the ham in a crisscross pattern and place it in a roasting pan that has been filled with ½ inch of water. Make sure to put the grate down first, then the ham. The grate will keep the ham lifted up and out of the water. Cover the roasting pan tightly with foil and bake the ham at 325 deg F for 20 minutes per pound (mine took two hours).
While the ham bakes, make the glaze by mixing together ½ cup of peach jam, 1 tablespoon of cider vinegar and two teaspoons of Dijon mustard. That’s it! Set the glaze aside until ready to use.
After two hours, pull the ham out of the oven, remove the foil, turn the oven up to 425 deg F and glaze the ham. Put a good, thick coat of glaze on the ham. Place it back in the oven and bake the ham for an additional 30 minutes, glazing it every 10 minutes or so.
Let the ham rest for 30 minutes before slicing. Keep it tented with foil to keep warm. Enjoy this ham with my Cheddar and Thyme Biscuits and Arugula and Strawberry Salad with Tarragon Dressing. Happy Easter!
Peach and Mustard Glazed Ham
Ingredients
- 1 fully-cooked and smoked bone-in ham
- ½ cup peach jam
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
Instructions
- Preheat oven to 325°F.
- Score the ham in a crisscross pattern and place it into a roasting pan that has been filled with ½ inch or water. Make sure the grate is in the roaster so that the ham is not sitting in water.
- Cover the roasting pan tightly with foil and bake the ham for 20 minutes per pound (my ham took two hours).
- While the ham bakes, make the glaze by mixing together the peach jam, cider vinegar and mustard. Set aside until ready to use.
- After two hours, remove the ham from the oven and take off the foil. Increase the oven to 425°F. Coat the ham with a thick layer of glaze and return it to the oven to bake for an additional 30 minutes, glazing it every 10 minutes or so.
- Let ham rest for 30 minutes, tented with foil, prior to slicing. Enjoy!
