Sunday, April 5, 2015

Easy, Delectable Holiday Ham

A staple at my house for Easter and Christmas Dinner is a wonderful holiday ham.  Each year, we purchase a ham to be roasted, glazed, topped with pineapple, and served as part of our feast.  This past Easter, I roasted my ham in Sunny Delight and omitted the pineapple.  It was one of the best hams I've ever prepared and it was a definite hit!  Sweet, savory goodness.  I will be sharing the recipe with you today.  I hope you enjoy!

You will need:

A large covered roasting pan
Whole cloves
Black pepper
Sunny Delight or orange juice
Honey Mustard Glaze

Honey Mustard Glaze
Yellow mustard
Brown sugar

Preheat oven to 300 degrees.  I began this year with a pre-cooked ham.  You can use a raw ham as well, but I found this year using pre-cooked cuts time and makes my life so much easier, especially if you are pressed for time.  Make sure your ham is thawed completely.  Place ham into a large roasting pan you have sprinkled with black pepper. 

Gently push cloves into the skin of the ham.  You may also choose at this time to score the meat in a lattice pattern with a very sharp knife.  Pour orange juice over the ham, approximately six to eight cups. Pepper the skin of the ham.

Place into oven and roast approximately one to one and one half hour, until ham is almost completely cooked.  While roasting, I am sure to open the pan from time to time and baste the meat with the juice in the bottom of the pan.  To do so, use a standard turkey baster.

While your ham is roasting, prepare your glaze.  Combine equal parts honey, yellow mustard, and brown sugar.  The amount you need is contingent upon the size of your ham.  Ours was a medium-sized, so I used approximately 2-3 tablespoons of each.  Mix altogether until well blended.

When your meat is just about finished, use the baster to remove a good portion of the roasting drippings.  Leave approximately one inch to two inches in the pan.  Pour the glaze over the ham.  Increase the oven heat to 350 degrees.  Roast uncovered for approximately 30-45 minutes, and do not baste at this point.

Plate your beautiful ham on a platter of cabbage (savoy is the prettiest, but you can also use regular cabbage as I've done here),


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