Easter Ham

Easter Ham

One of the best things about Easter Sunday is spending time with family.  And when it comes to Easter brunch, you have a couple of options.  I love going out to one of those incredible Sunday brunches.  No cooking or cleaning; the kids make a mess and we go home to rub our bellies and take a nap.  But not this year.  This Sunday we’re going to stay home and prepare our own brunch.  We’ll save a bunch of brunch money, have a lot of fun and have plenty of leftovers.  Hopefully the kitchen fairies will show up and do the dishes.

The star of  Easter brunch in our house will be the traditional Spiral Ham.   Now, I may not be in charge of many things around the house, but when the bakers leave the kitchen, it’s time to throw out the measuring cups because Daddy is in charge.  My mission on Sunday will be to prepared the Easter Ham.  (Susan will also be making some incredible Scalloped Potatoes Au Gratin…  maybe she’ll share that recipe later if you ask her nicely).  But for now you’re stuck with me:

JohnnyU’s Easter Honey Baked Ham

Spiral hams are great because the glaze seeps into all of those layers, giving the ham that sweet taste.  Buy the best ham you can.  Many come with the little glaze packet and if you want to save some time, you can use it, but if you are ready to walk with me into uncharted territory, then give my recipe a try.

  • 1 spiral cut ham, (1/2 a ham bone-in 8-10 pounds)
  • 1 cooking bag if you have one
  • 1 20 oz. can sliced pineapple with juice
  • 1/2 cup honey
  • 2 teaspoons fresh ginger (if you don’t have fresh, 1/2 tsp ground)
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves (or use can stud the ham with whole cloves)
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon fresh ground nutmeg

Directions: (Okay so I did revert back to using measuring cups)

Preheat oven or grill to 275 degrees F (cooking time 12-15 minutes per pound)

If you have a cooking bag,  Place the ham in it and secure.

Place ham in foil lined pan and put it on the lower rack or grill.  (I’m using the grill) Cover tightly with foil.
Prepare the Glaze while the Ham starts heating up:

Combine:  1/2 cup honey, 1/3 cup pineapple juice, 1/2 cup brown sugar, spices, and fresh ginger.  When it’s time (read below), heat it up in a sauce pan to make glazing easier.  Then, go ahead a grab your glazing brush because using your hands is sticky and dangerous. ; )

My ham will take about two hours, so after the first hour (that’s halfway for you mathematicians), let the glazing begin. For the first glazing, remove the ham from the oven (shut the oven door to retain heat…oh, you knew that, sorry).

If you are using a cooking bag, carefully cut the bag open (steam is HOT). Pull the bag away from the ham.

Brush some of the hot glaze all over the ham (for a thicker glaze, let the glaze cool a couple minutes).  Glaze every 15 minutes until the end (about four times).

Before the last 30 minutes of cooking, garnish the ham by attaching as many pineapple rings as you can using toothpicks, starting from the bottom.  And for an adding touch, add a candied cherry in the middle of each ring. You might want to pull the ham out of the oven again.

You can use the leftover glaze and juices from the ham to serve as a sauce and  for the remaining pineapple rings.   Okay, serve it up.  This ham will feed an army and you should have leftovers for sandwiches (unless you are actually feeding an army).  And don’t even think about discarding the bone with the meat attached.  We can make some killer ham and bean soup later on in the week!

Happy cooking.   If it doesn’t come out perfect, you just weren’t listening  : )