Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
Easter in our house is always a bone-in smoked ham. I made this ham glaze recipe using simple ingredients and it’s the best I’ve ever tasted. Brush onto the ham during the last half hour of baking to add incredible flavor and create a sweet, sticky, caramelized coating your guests will love.
Ingredients
- • 1 (10 pound) fully-cooked, bone-in ham
• 1 ¼ cups packed dark brown sugar
• ⅓ cup pineapple juice
• ⅓ cup honey, or more to taste
• ⅓ large orange
• 2 tablespoons Dijon mustard
• ¼ teaspoon ground cloves
• 1 ½ teaspoons lemon juice, or to taste (Optional)
Instructions
Pre-heat the oven to 325°, place the ham in a roasting pan with a rack and bake for 2 hours uncovered.
While the ham is baking, combine brown sugar, pineapple juice, and 1/3 cup honey in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.
Start basting the ham every ten minutes for the last 30 to 40 minutes. Bring the ham to 145 degrees internal.
Bon appétit
