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Easter Ham with Apricot Glaze - What Holiday Dish Are You Most Looking Forward To?

by on ‎03-20-2015 04:09 PM

Hello, foodies…


There are just two weeks until Easter, and while we’ve been sharing some springtime and Easter recipes all throughout March, we haven’t yet talked about the main course: the holiday ham. Even though most hams are pre-cooked (like those from Smithfield and Kansas City Steak Company), I wanted to make sure you knew how to make the perfect ham and a one-of-a-kind glaze. So here’s my star recipe of the month: Easter Ham with Apricot Glaze.


Easter Ham with Apricot Glaze


Easter Ham with Apricot Glaze


Serves 8–10


Note: If you're preparing a 10–15-lb fresh, bone-in ham, preheat the oven to 325°F and prepare the glaze as directed. Place the ham in a large roasting pan and cook, uncovered, 18–20 minutes per pound, or until the internal temperature reaches 145°F. Baste every 15 minutes during the last hour. Let the ham rest before slicing. Serve with remaining glaze.


This recipe is prepared with the Circulon Hard Anodized 11-Piece Cookware Set (K41886).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:



  • 1 (8–10 lb) bone-in fully cooked ham

  • 1 Tbsp oil

  • 1/4 cup minced ginger

  • 2 cups apricot preserves

  • 2 cups packed light brown sugar

  • 1 cup apple cider vinegar

  • 1/4 cup whole grain mustard

  • 1/2 tsp ground cloves


Preparation:



  1. Remove the ham from the refrigerator and let it sit for 1 hour. Preheat the oven to 375°F and move an oven rack to the lowest position. Line a large roasting pan with aluminum foil and place a roasting rack in the pan. With a sharp knife, lightly score the fat in a diamond pattern; do not cut into the meat. Place the ham, fat side up, on the rack and roast for 1 hour.

  2. Meanwhile, make the glaze. Sauté the ginger in the oil over medium heat in a small saucepan. Turn the heat to medium-low. Add the preserves, brown sugar, vinegar, mustard, and cloves. Heat the glaze until the preserves and sugar have melted. Divide the glaze in half, reserving half to serve with finished ham.

  3. After 1 hour, brush the ham with the glaze. Repeat every 15 minutes for 45 minutes. After 45 minutes, glaze it one more time and cook until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130°F, about 30 minutes. (If the glaze starts to burn, tent the ham with buttered foil.)

  4. If you have glaze left over from the cooking process, discard it. Remove the ham from the oven and loosely cover it with buttered foil to keep warm. (The temperature will rise another 5–10°.) Slice and serve with warmed remaining glaze.


It’s so easy to over-cook a pre-cooked ham. I think it’s every host or hostess' first dinner priority: make sure the meat is done. But, when you over-cook what’s already finished, you’re left with a dry, dry, (and I say dry?) ham. The better option is to baste the ham as I directed above, to ensure the meat stays moist and absorbs the flavor of the citrusy glaze throughout the “cooking” process. And by roasting it for just two hours, you're really just warming it through. Feel free to use any bone-in, pre-cooked ham. Just don’t use the included glaze packet in this case...follow my cooking instructions instead.


Don’t forget to check out my recipe page and David’s Main Menu for more great Easter ideas. And be sure to check out my friend Jill Bauer’s blog…she just posted a blog on how to fold a napkin into an Easter bunny! Now that’s talent!


Your blog question today is what Easter dish are you most looking forward to? The ham? Sweet Potatoes? Pineapple casserole? What about a coconut cake? I’ll see you this Sunday on In the Kitchen with David at Noon ET, foodies. Happy SPRING!


Keep it flavorful!
—David


P.S. Don’t forget to submit your entries for our ITKWD Road Trip Contest! I want to know where everyone eats in your college town…check out the details in my latest blog.