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Glazed Easter Ham

Glazed Easter Ham
Makes: 10 to 12 servings
Serving size: 3 ounces
Prep: 15 mins Roast: 2 hrs 15 mins Oven: 325°F
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  • user reviews (5)
Glazed Easter Ham
Ingredients
  • 1
    8 - 10 pound fully-cooked boneless ham
  • 1
    recipe Holiday Glaze
  • 1
    recipe Mint and Lemon Sprinkle (optional)
Directions

Place ham on rack in roasting pan. Insert an oven-going meat thermometer into center. Bake in 325 degrees F oven 2-14 to 2-34 hours or until thermometer registers 140 degrees F. Brush ham with desired Holiday Glaze during last 20 to 30 minutes. Serve with Mint and Lemon Sprinkle. Makes 10 to 12 (3-ounce servings) plus leftovers.

From the Test Kitchen
  • Tip Test Kitchen Tip:If your ham weighs more than 8 pounds, cover it loosely with foil during the first 1 hour of roasting. This will prevent it from drying out.
Apricot-cherry glaze
Ingredients
  • 1/2
    cup apricot preserves
  • 1/2
    cup cherry preserves
  • 1
    tablespoon lemon juice
Directions

In a bowl stir together apricot preserves, cherry preserves, and lemon juice. Makes 1 cup glaze.

Nutrition Facts (Glazed Easter Ham)
  • Servings Per Recipe 10,
  • Calories 153,
  • Protein (gm) 14,
  • Carbohydrate (gm) 6,
  • Fat, total (gm) 8,
  • Cholesterol (mg) 51,
  • Saturated fat (gm) 3,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 2,
  • Vitamin C (mg) 4,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 8,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 1146,
  • Potassium (mg) 247,
  • Calcium (DV %) 20,
  • Iron (DV %) 1,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Peach-pineapple Glaze
Ingredients
  • 1
    8 can crushed pineapple, undrained
  • 1/2
    cup peach preserves
  • 2
    tablespoons cider vinegar
  • 1/2
    teaspoon ground ginger
Directions

In a saucepan combine the undrained pineapple, peach preserves, cider vinegar, and ground ginger. Cook and stir over medium heat until heated through. Makes 1-14 cups glaze.

Nutrition Facts (Glazed Easter Ham)
  • Servings Per Recipe 10,
  • Calories 153,
  • Protein (gm) 14,
  • Carbohydrate (gm) 6,
  • Fat, total (gm) 8,
  • Cholesterol (mg) 51,
  • Saturated fat (gm) 3,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 2,
  • Vitamin C (mg) 4,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 8,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 1146,
  • Potassium (mg) 247,
  • Calcium (DV %) 20,
  • Iron (DV %) 1,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Lemon-mustard Glaze
Ingredients
  • 1/2
    cup lemon curd
  • 1/4
    cup Dijon-style mustard
  • 4
    cloves garlic, minced
Directions

In a bowl stir together lemon curd, mustard, and garlic. Makes 3/4 cup glaze.

Nutrition Facts (Glazed Easter Ham)
  • Servings Per Recipe 10,
  • Calories 153,
  • Protein (gm) 14,
  • Carbohydrate (gm) 6,
  • Fat, total (gm) 8,
  • Cholesterol (mg) 51,
  • Saturated fat (gm) 3,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 2,
  • Vitamin C (mg) 4,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 8,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 1146,
  • Potassium (mg) 247,
  • Calcium (DV %) 20,
  • Iron (DV %) 1,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Stout Glaze
Ingredients
  • 1/2
    cup Irish stout or apple cider
  • 1/4
    cup honey
  • 1/4
    cup butter
Directions

In a saucepan combine stout or apple cider, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Makes 3/4 cup glaze.

Nutrition Facts (Glazed Easter Ham)
  • Servings Per Recipe 10,
  • Calories 153,
  • Protein (gm) 14,
  • Carbohydrate (gm) 6,
  • Fat, total (gm) 8,
  • Cholesterol (mg) 51,
  • Saturated fat (gm) 3,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 2,
  • Vitamin C (mg) 4,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 8,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 1146,
  • Potassium (mg) 247,
  • Calcium (DV %) 20,
  • Iron (DV %) 1,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Mint and Lemon Sprinkle
Ingredients
  • 1/2
    cup snipped fresh mint
  • 1
    tablespoon shredded lemon peel
  • 2
    cloves garlic, minced
Directions

Combine mint, lemon peel, and garlic.

Nutrition Facts (Glazed Easter Ham)
  • Servings Per Recipe 10,
  • Calories 153,
  • Protein (gm) 14,
  • Carbohydrate (gm) 6,
  • Fat, total (gm) 8,
  • Cholesterol (mg) 51,
  • Saturated fat (gm) 3,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 2,
  • Vitamin C (mg) 4,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 8,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 1146,
  • Potassium (mg) 247,
  • Calcium (DV %) 20,
  • Iron (DV %) 1,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)
4734700672
bluemoonalone wrote:

so I should start to bake my ham on Friday...bake for 34 hours and then bury it in 34 cups of glaze and bake it another 30 minutes...this is so funny...LOL

4/19/2011 02:25:37 PM Report Abuse
rfinnie9 wrote:

I thik that you eed to proof read your recipes before you put them oto the web site....34 cup of glaze for a 10# ham!!!!

4/13/2011 09:47:38 AM Report Abuse
ddisinger wrote:

you could not figure the amounts out???????? hello who would need 34 cups of glaze??????????????

4/12/2011 03:18:43 PM Report Abuse
yeager_kristen wrote:

i think there are supposed to be " / " in between a lot of the numbers, because on the cook time in the heading it says "2 1/4 hours". also, if you put them in for all the glazes, it starts to make more sense. i thought twelve cups of stout was a bit much myself

3/29/2010 11:44:56 AM Report Abuse
shalgerson wrote:

I have to question the proportions given in these recipes -- "12 cup snipped fresh mint", "12 cup lemon curd, 14 cup Dijon-style mustard", "Makes 34 cup glaze" ..... and also the cooking directions -- "oven 2-14 to 2-34 hours" ???????

3/29/2010 11:31:05 AM Report Abuse
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