BlackDog's Easter Dinner Recipes

BlackDog's Easter Recipes

Perfect Easter Glazed Ham

1/4 cup firmly packed brown sugar
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1 fully cooked (6 to 9 lbs.) bone-in smoked ham, shank portion
1 tablespoon whole cloves
1 cup wine (can substitute white grape juice)
2/3 cup fresh orange juice
1/4 cup fresh lemon juice
1/3 cup apricot preserves
2 tablespoons wine (can substitute white grape juice)
Heat oven to 300 degrees F.

Combine the brown sugar, orange and lemon peels, ginger, and cinnamon in a bowl.

Score top and sides of ham with knife in a crisscross pattern. Pat the ham with the spice mixture and stud with cloves.

Combine wine and orange and lemon juices in a 13x9-inch roasting pan. Place ham, scored side up, in pan. Bake 30 minutes. Cover ham loosely with foil. Bake 1 hour to 2 hours more, basting every 20-30 minutes, until an instant-read thermometer inserted in center of ham registers 135 degrees F. (Note: Generally, allow 20 minutes per pound of ham.)

Make the glaze: Press the preserves through a strainer into a cup (to equal 1/4 cup); stir in the 2 tablespoons of wine. Uncover the ham and brush it with the glaze. Return the ham to the oven and bake 5 - 10 minutes more (uncovered). Remove the ham from the oven and let it stand for 15 - 20 minutes before carving.

To make the sauce: Skim the fat from the pan juices and strain into a bowl. (If there is more than 1 cup of pan juices, return the liquid to the roasting pan and bring to a boil over medium-high heat. Gently boil until the liquid is reduced to 1 cup.)

To serve: Transfer ham cut to a large cutting board. Holding ham steady with fork, cut horizontally along top of bone to cut off a boneless wedge of ham. Place ham wedge, cut side down, on the carving board and cut into thin slices. Transfer the slices to a serving platter. Turn ham over and repeat. Serve with sauce. Garnish with fruit, if desired.

Makes 12 servings.

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