It’s Easter week here at Real Mom Kitchen. We are talking recipes for your Easter dinner all week long. I am also participating in a virtual Easter dinner with the same group that I did the virtual progressive Thanksgiving dinner. Each of us will be posting a recipe as part of the meal this week too. So each day, I’ll let ya know where to go to find other great recipes. I am where the virtual dinner begins with a Mustard Orange Glazed Ham. Here is the rest of the week:
- Tuesday ~ Shaina from Food For My Family shares Asparagus
- Wednesday ~ Tara from Unsophisticook shares Cucumber Salad
- Thursday ~ Tiffany from Eat at Home shares Goat Cheese Biscuits
- Friday ~ Aimee from Simple Bites shares Rosemary Potato Strudel
- Saturday ~ Liz from Hoosier Homemade shares an Easter Dessert
Easter for me always means a ham and a bone in ham is the only way to go in my opinion. It has the best flavor. I decided to try out a glaze recipe this year. The one I chose to do was a mustard orange version. I thought the tangy mustard with the sweet orange would be a good combination.
The method for cooking this ham was also new for me. I usually just throw the ham in my roasting pan and call it good. This time I brought out the roasting rack. I usually only use this when cooking poultry but thought it was worth a try with the ham.
The ham was delicious! The glaze really made it even better and it is a breeze to mix up. I only used a 6 pound ham and the recipe called for a 9-10 pound. This was actually a good thing because I ended up with extra glaze. I put what was left into my microwave, cooked it for about 30 seconds until it started to bubble. Then I drizzled it over the ham slices. Oh it was so good! I was glad to have the extra glaze, so if you are making a larger ham, you just may want to make extra glaze!
The orange and mustard in this glaze complement each other well and also work well with the flavor of the ham. I think I will be trying a new glaze every year it was fun and made a basic ham heavenly!
- 1 (9-10 pd) fully cooked bone in ham, butt or shank portion (I used a 6 pounder)
- 1 cup brown sugar, packed
- 3/4 cup honey mustard
- 1 orange, zested and juiced (you’ll use both)
- Bring you ham out of the refrigerator 30 minutes before you are going to cook it.
- Preheat your oven to 325 degrees. Oven the ham with the flat side down. Now using a paring knife, score a crosshatch pattern around the ham. Try to just pierce through the top layer. The cuts will expand with the cooking process.
- Line your roasting pan completely with foil. You will thank me later for this one. Place your roasting rack in your roasting pan. Place the ham on the roasting pan flat side down. Then pour some water into the bottom of the roasting pan, you want it about 1/4 inch deep.
- Place ham in the oven and bake at 325 degrees for 15 minutes per pound.
- When ham has 15 minutes left with cooking mix together the glaze ingredients. Place the brown sugar, mustard, orange zest, and orange juice in a bowl and mix together.
- Remove the ham from the oven. Increase the oven temperature to 425 degrees. If there is no water in the bottom of the pan, add more. Brush the entire ham with a coat of the glaze. Once the oven has reached the 425 degrees, return the ham to the oven and cook for 15 minutes.
- Remove the ham from the oven and bast with glaze again cook for 15 minutes. Bast the ham with the glaze 1 more time and cook for 15 more minutes. Slice ham and serve. if any glaze remains, you can microwave it until bubbly, about 15 -30 seconds, and drizzle over the ham sliced if desired. (I highly recommend it) A 9-10 pound ham should serve 12.
Recipe adapted from Food Network Magazine April 2011 issue