I usually buy spiral hams for Easter. This year I decided to break away from this tradition and do a real ham meaning that I’d create my own glaze as well as I’d be able to control the slicing of it, the thickness, size, shape, more ‘organic’ and natural. Not so ‘perfect’ looking. I always say food is like life, imperfect. Embrace the nuances!
I must say this ham was much more moist and tastier, and I just followed the directions that were on the packaging. The glaze was awesome! There was some left over, so I just put it in a dish, and it was great for putting on the ham slices. The bone, fat, and what was trimmed off was put into the crab traps…oh, yeah, that should bring in some big blues!
Oh, here’s one more thing about this ham and this recipe. Yes, it was featured in Taste of Home magazine in their Spring 2016 edition.
- 1 fully cooked bone-in ham (7-9 pounds)
- ½ cup apricot halves, drained
- ½ cup stone-ground mustard
- 1/3 cup brown sugar
- 2 Tbl. grated fresh gingerroot grated fresh ginger
- 1 Tbl. whole peppercorns
- ½ tsp. sea salt
- ½ tsp. coarse ground pepper
- Bake the ham according to package instructions. (I put the ham on a rack in a large pan, put 1 ½ cups water in the pan, covered mine tightly with foil and baked at 375 to an internal temperature of 140.
- When done, remove ham and cut off most of the excess skin/fat. Criss-cross score top/sides of ham (about ¼ to ½ inch deep slits).
- Put mustard, brown sugar, apricots, salt, pepper, peppercorns and ginger in a food processor and pulse until completely blended.
- Pour on top/sides of ham and work into the slits. Put in preheated 425 oven about 15 minutes to brown. Turn to broil to get more golden browning and charring (watch carefully).
- Remove and let rest, then serve!