Easter Dinner, Part I: Perfect Glazed Ham

We had a small Easter gathering at our house this year with my brother, my sister-in-law, Evan, and myself.  Evan and I spent the morning and early afternoon hauling mulch and attempting to build a patio, then cooked our first Easter dinner together.  I honestly can’t remember what we did for Easter last year!  We might have had a pizza.  Neither of us had cooked a ham before, so we turned to the Food Network experts for the perfect recipe.  And perfect, it was.  This ham recipe was so easy that I’m tempted to use it more often than just holidays!

I’m splitting our Easter dinner into a two-parter, in which I’ll talk about the ham in this post and our two sides, creamy scalloped potatoes and stir-fried green beans, tomorrow.  Stay tuned!

Perfect Glazed Ham
Courtesy of the Food Network Magazine

– 1 bone-in, fully cooked half ham
– 1 cup water
– 1 cup jam or marmalade of choice
– 3/4 cup brown sugar
– 1 cup dijon mustard
– 2 tablespoons cider vinegar
– 2 teaspoons Worcestershire sauce
The Food Network Magazine spent a great deal describing the best kind of ham you should buy.  To keep it simple, buy a fully cooked, bone-in, non-country, non-spiraled half ham with as little water added to it as possible.  When unpackaged, it should look something like this:
Let rest in a roasting pan for at least a half hour to bring it to room temperature.  Preheat the oven to 350 degrees, and then take a sharp knife to remove the tough skin.  Be sure to leave the underlying fat intact.
Using the same sharp knife, score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart.  Add 1 cup of water to the roasting pan.  Once the oven is preheated, stick the ham onto the lowest rack and bake for 40 minutes.
Meanwhile, make the ham glaze.  Whisk 1 cup jam or marmalade with the brown sugar, dijon mustard, cider vinegar, and Worcestershire sauce.  We chose an orange marmalade, and it tasted great.
Take the ham out of the oven after the first 40 minutes.
Coat the entire ham with 1/2 of the glaze mixture.  Once done, cover the ham loosely with tin foil and bake for another 45 minutes.

At the end of this 45 minute session, take the ham back out again.
Brush on the rest of the remaining glaze.  Bake, uncovered, until the glaze is browned — approximately 40 to 50 additional minutes.
Let the ham rest for 15 minutes prior to carving, and enjoy!
The ham was phenomenal — perfectly juicy and delicious.  The glaze was simple, sweet, and tangy, yet not overpowering.  This may have been one of the best hams I’ve ever tasted!  I couldn’t believe how little effort was involved to create such a perfect ham.
Check in tomorrow with part II of the Easter Dinner special, for the easy scalloped potatoes and green bean recipes!

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8 thoughts on “Easter Dinner, Part I: Perfect Glazed Ham”

  1. Oh, it sounds and looks delicious! I stood in front if the ham case of our meat dept. for no less than 20 minutes, trying to figure out the difference between a ham shank and a ham butt. I ended up just picking one randomly. Any insights there?


  2. Those are the two halves of a whole ham. Food Network suggested going with the shank because it tends to be easier to carve since it has a single bone, while the butt has more.


  3. Thanks, Ames! Evan's right, that's exactly what the Food Network said. We were the same way in front of the ham case last week — had the hardest time trying to pick out the right ham! Everything was either a spiral-cut ham, or one packed with a ton of water.


  4. That sounds so good! I really wanted ham for Easter but it seemed silly to make one for just the two of us. Maybe next year we'll make someone come eat it with us or something!


  5. I love ham but can't eat a lot of it. Your ham was so pretty so, I know it taste good. We had one for Easter and the family devoured it. All I had left was the bone and I cooked some navy beans and threw the bone in. Now that was very good. Great post!


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