This is not an Easter ham. Unless, of course, you want it to be. Then sure. But…we don’t celebrate Easter. (Except for the part where we stuff plastic eggs with prizes and create a scavenger hunt around the house. But really, that’s more because it’s fun and keeps the kids from feeling like outcasts amongst their circle of friends.)
I suppose we would celebrate Easter if it mattered to Paul. But it doesn’t. And since I’m the one who would do all the planning…well, you can see where I’m going with that.
I’m actually sitting here, pausing in between key strokes to take a bite of matzo, spread mile high with chopped chicken liver. But yesterday, I ate this ham. Ah, the fun of a blended family!
This is my Mom’s ham. A ham that she makes all year round. My favorite ham. A ham that I have wanted to make for a few months now. But every time I went to my local market, they didn’t carry them. Finally, last week, I got the sense to ask the butcher, who said, “Oh, that’s a seasonal item for us.” WHAT? In my good ear? How is a bone-in half shank ham seasonal? Time to go to another market, I say.
And so I did. Voila! I finally made it.
But then I thought, “I should hold off writing about it, because everyone will think this is for Easter,” which was followed by “But there are a lot of people who do celebrate Easter, and maybe they’re looking forward to something of that nature.”
Seriously. These are the thoughts that consume my brain.
So, for all you Easter-celebrating folk, here’s an awesome ham that you must make for holiday dinner. And for all you non-Easter folk, here’s an awesome ham that you need to make for a non-holiday dinner.
Using a fully cooked ham takes a lot of the guess work out of it, but you still want the thermometer. This will guarantee the ham is warmed through, but not dry. The glaze is the real star of the show. The glaze is just…sigh…sweet and tangy and rich. So so good. Just ignore your 3YO when he still asks for ketchup *facepalm*
Honey-Orange Glazed Ham
Prep time: 15 minutes
Cook time: 1 3/4 – 2 hours
• 1 fully cooked bone-in half shank ham (6-7 pounds)
• handful of whole cloves
• 1/2 cup honey
• 1 cup brown sugar
• 1/2 cup orange juice
Preheat oven to 325 degrees.
In a small bowl, mix together the honey, brown sugar, and orange juice; set aside.
Using a sharp knife, cut off the hard rind and some of the fat around the ham; score the ham in a diamond pattern. Stud the ham with the cloves, placing them in the slits.
Place ham cut side down on a rack in a shallow pan. Drizzle 1/3 of the glaze over the ham, spreading evenly. Bake until an instant-read thermometer inserted into the thickest part reads 130-140 (approx. 1 3/4-2 hours depending on how many pounds your ham is.) Drizzle the glaze 2-3 more times during the cooking process, spacing as evenly as you can, with the final drizzle during the last half hour.
Let ham rest for 15 minutes before carving.