I was briefly seduced by the temptations of those name-brand, spiral-sliced hams. They were expensive and you had to wait in line for one—it must be better than my ham. Right?
But actually, no. Easier to slice, but dry and a little rubbery. So save yourself the drive and buy any reasonably good ham—unsliced and unglazed. Pop it in the oven with this glaze and you’ll have your Easter guests drooling under their bonnets.
Prep time: 10 minutes
Cook time: 1-2 hours
- ¾ cup orange marmalade
- ½ cup Dijon mustard
- ¾ cup brown sugar, packed
- 7-9 pound ham (bone in, butt or shank)
Preheat oven to 350 degrees. Mix marmalade, mustard and brown sugar together. Line (consider double lining) a roasting pan with aluminum foil.
Score ham in a crisscross pattern and spread glaze all over the surface of the ham.
Cook the ham for 1 to 1 ½ hours. Let rest for about 20 minutes then use a really sharp knife to carve into slices. It won’t be as pretty as a spiral-sliced, but boy will it be good.
Complete the Meal: It’s Easter, so stick with the traditional scalloped potatoes, asparagus and a strawberry dessert. For wine, serve a lovely French rose. Jaboulet Côtes du Rhône Parallèle 45 Rosé is widely available and the pink color is perfect for spring.
7-9 pound ham