It is all about the glaze! The first year I made this one, my husband a few days after easter said he wanted the same one next year again. And again, and again. And whenever easter (or ham) comes up throughout the year, he mentions he is hoping for THAT ham. I like apricots for the easter ham. It feels a little special and unique of a flavor, but still completely achievable to source apricot preserves at grocery stores. (If you have apricot marmalade, by all means do not withhold from this recipe.) And, if I were to add the other thing important to making a ham well is not buying the pre-cut kind. Get a whole one and cut it with a long serrated knife (or whatever you have).
The cutting it yourself is forgiving! For meats I actually think a rustic cut can often even be more appetizing at plating.
Other ideas for your eastertide menu are lemon herbed potato salad, mashed cauliflower, classic lemon bars, roasted spiced carrots, mint & basil edamame salad, green vegetable soup with roasted chickpeas, orange & honey carrot soup, strawberry fruit dip (two ingredients!), roasted shrimp & orzo.
THE HAM MY HUSBAND WANTS FOR EASTER EVERY YEAR
Serves twelve
8 pounds boneless ham
8 ounces apricot preserves or marmalade
1/2 cup dijon mustard
1 cup brown sugar
1 tablespoon garlic powder
Preheat oven to 350 degrees.
Mix together apricot preserves, dijon mustard, brown sugar, and garlic powder. Pour glaze over ham(s) and wrap ham in aluminum foil.
Bake hams on a baking sheet for 60 minutes.
- 8 pounds boneless ham
- 8 ounces apricot preserves or marmalade
- ½ cup dijon mustard
- 1 cup brown sugar
- 1 tablespoon garlic powder
- Preheat oven to 350 degrees.
- Mix together apricot preserves, dijon mustard, brown sugar, and garlic powder. Pour glaze over ham(s) and wrap ham in aluminum foil.
- Bake hams on a baking sheet for 60 minutes.
