Baked Easter Ham with Bourbon Orange Glaze (from our archives)
First published April 2015
For those of you who aren't crazy about Lamb (which includes me) my traditional main meat for Easter is baked ham. It's great for a large group and if you don't have a lot of people, the leftovers are fantastic.
Since you're starting with a fully-cooked bone-in ham (I prefer the spiral cut to make my life easier) there isn't the worry of whether or not that big piece of meat is done all the way through so your work is pretty much done with the exception of THE GLAZE.
Everyone has their favorite recipe but this one of mine is based on a couple different recipes (including Pioneer Woman Cooks and Ina Garten's Orange Baked Ham)
- 1 whole Fully Cooked Bone-in Smoked Ham - Spiral Cut or not pre-cut (12-14 pounds will make about 20 servings to give you an idea of how big a ham to buy)
- Whole Cloves (skip the cloves if you're using spiral cut)
- 1 cup brown sugar
- 4 garlic cloves
- 1/2 cup Spicy Brown or Dijon Mustard
- 1/3 cup of bourbon
- 1 cup orange marmalade (I've used apricot/orange marmalade)
- Orange (zested) then squeezed (save the juice)
1. Preheat the oven to 350 F.
2. In a food processor mince the garlic then add brown sugar, mustard, bourbon, marmalade, orange juice and zest. Process until smooth.
3. If not using Spiral Cut ham, with a very sharp knife score the fat side surface of the ham in a diamond pattern about 1/8 to 1/4 inch deep. Place cloves in the middle of each diamond.
4. Place the ham in a large roasting pan and pour half the glaze all over the ham. Tent it with foil, and bake for 45 minutes. Take the ham out and brush with the remaining glaze. Return to oven without the foil (don't throw it away!) and bake until the ham is fully heated through (160 internal temp) and the glaze is well browned (about 15-20 minutes).
5. Cover with that saved foil tent and let it rest for 10 minutes.
Serve hot or at room temperature.
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