The Best Easter Ham

This is our Easter ham, our Christmas ham, our any other holiday ham, our anytime ham.  We really like it.  This is Mom's recipe.  She's been using it for years.  It's all about the glaze.

Perfect Glazed Ham
1 shank portion bone-in ham (7-9 lbs.)

3 T honey
3 T yellow mustard
3 T dark brown sugar

Here's a little walk through the steps to make this perfect ham.

Remove ham from the packaging; rinse, pat dry and place in roasting pan.

With a sharp knife, score the skin in a grid pattern.  Be sure and score the entire ham.

Bake the ham according to package directions, but remove from the oven when there are 30 minutes of cooking time left or when the internal temperature measures about 150°F.

Using a pair of tongs, remove the scored skin.  Hubz loves to snack on this.  He calls it ham jerky.  I call it burnt skin.  Blech.

Mix glaze ingredients well and slather ham with the glaze.  Return to the oven and bake for the remaining 30 minutes or until up to temperature (165° - 170°F).

 

 

Unfortunately, I don't have a picture of the finished ham.  This was the ham I made at Christmas and the electricity went out about an hour before dinner and, needless to say, I was a little stressed since I was hosting.  I will say this though - it was delicious! 

 

There is one person in the family who doesn't like honey and 2 people who don't like mustard.  They ate the ham with as much abandon as everyone else.  Of course, I didn't tell what was in the glaze.  :)  I have a habit of doing that.

 

This amount of glaze is great for a 7-9 lb. ham.  If you make a bigger ham for your family, just increase the measurements for the glaze, keeping them in equal portions.

 

Enjoy!

 

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