Grammie Nancy's Easter Ham Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10-pound bone-in spiral sliced ham or regular ham.
4 navel oranges.
10 sprigs each fresh thyme, rosemary, and sage.
¼ cup of honey.
½ cup Brown sugar.
¼ cup Dijon mustard.
1 – 2 tbs. Apple cider vinegar.
1 tbs. ground cloves, plus some whole ones if you want to stick them in the top of the ham or in the oranges.
If using a whole ham, make 10 – 12 deep gashes in the meat to put the oranges in.
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Directions: |
Directions:Preheat the oven to 325º.
As always, dry your meat. After taking the ham out of the packaging, pat it dry with some paper towels. Be sure to remove the little plastic piece over the bone. Trim excess fat from ham from the bottom and place aside.
Zest 2 oranges and juice or use 1 cup of orange juice for the glaze.
Slice 2 oranges to place in the cuts in the ham
Place ham in a Reynold’s oven cooking bag (this prevents a spiral ham from drying out) flat side down and place the bag in a roasting pan. Add thyme, rosemary, sage, and orange slices between the spiral cuts or into the cuts you have made. Garnish the top as desired with cloves (stick some in the orange slices down in the ham - it is harder to garnish a spiral cut ham than a whole ham). Pour ½ of the glaze (see below) over the ham.
Seal the bag and roast for 60 - 90 minutes.
Remove ham from oven and increase oven temperature to 425º. Tear open the top of bag and cut off the excess bag away so that the top of the ham is exposed. Remove any fat ends from the top and place them on the bottom of the pan, I usually leave some of the bag under the ham. Pour the remaining glaze over the top and return to the oven for 45 minutes until golden brown (approximately 15 minutes per pound total).
Glaze:
In a medium saucepan whisk together the honey, brown sugar, mustard, orange juice, cloves, apple cider vinegar, and salt. Bring to a boil over medium-high heat, reduce to low.
Remove ham from the oven and let sit for about 15 minutes before serving.
Pour the juice from the bottom of the pan/bag into a fat separator (invest the $10.00 in one if you do not have this useful tool) let it sit ten minutes.
Pour off most of the fat (save the fat and the ham bone for split pea soup!). I serve the remaining juice just as it is with some of the ham fat in it, but you can reduce it a bit in a saucepan if you like. |
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Number Of
Servings: |
Number Of
Servings:10 - 20 |
Preparation
Time: |
Preparation
Time:45 Minutes to 1 hour |
Personal
Notes: |
Personal
Notes: I discovered this recipe later in life, but I really like the way the oranges and herbs both flavor and moisten the ham. Use leftover ham to fry with eggs or have in an omelet, use in amazing sandwiches, or add to split pea soup. You also can freeze any leftovers. If company is coming, cook 2 hams so you can send some home with folks and still have some leftovers.
I try not to serve any other sweet dishes with this (except for Great Grandpa Randy's Pineapple sauce). Mashed potatoes (always), roasted green beans, fluffy biscuits, roasted brussels sprouts, or English pea salad are nice.
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