Ham is my go-to entree for both christmas and Easter dinner. We get the turkey on thanksgiving so naturally you must have ham during the other holidays. Right? This ham dinner could definitely feed an army. It’s HUGE! Of course, you don’t have to prepare such a large ham but seriously, go big or go home – at least that’s what I always say! Check out what our friends over at The Pioneer Woman had to say about this recipe:
“Here’s the recipe for the yummy glazed ham I made on my show last Saturday—the same ham I’ll be making this Sunday for Easter brunch. It’s totally easy, exceedingly delicious, and results in a purty and glossy ham that’ll make your guests say “Oooooooh!” with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.”
Have you tried this recipe already? Let us know how it turned out for you!
Ingredients
1 whole Fully Cooked Bone-in Ham (15-18 Pounds)
Mccormick Whole Cloves
3 cups Domino Brown Sugar
1/2 cup Spicy Brown Mustard
1 can Dr. Pepper Or Coke
3 Tablespoons Bragg’s Apple Cider Vinegar
Instructions
Preheat the oven to 325 F.
Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)
Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.
After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it’s nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.
USE THE RED NEXT PAGE LINK BELOW FOR THE FIRST HAM RECIPE.
Quick Tip: This glazed ham is perfect for both Christmas or Easter dinner.
Thank you to The Pioneer Woman for this great recipe.
