Who here has a ham at Easter?
Yeah, me too. For as long as I can remember my mom has made ham at Easter. Though I am taking my family home this Easter, I thought it was high time I made my own, pre-Easter ham.
Ham is quite easy to make, just toss it into a roaster and let it go. Add a little glaze in the last half hour and everyone’s favorite ham gets all dressed up for Easter. The glaze adds just a subtle sweetness that’s easily avoided by salty-ham purists. Enjoy.
*Put the bone (with a little meat still on it) and the pan drippings into a zipper bag in the freezer and you have the perfect soup starter!
*Adjust baking times as needed for larger or whole hams
Baked Ham with Raspberry Glaze
5-6 lb bone-in smoked half ham
¼ cup water
5 oz raspberry preserves
2 tbsp honey
Preheat the oven to 350 degrees F.
Place the ham, cut side down, into a roaster. Pour the water around the ham and cover. Cook in the preheated oven for 2 – 2 ½ hours or until a meat thermometer reaches 160 degrees F.
To make the glaze, stir together the preserves and honey until smooth. Brush the glaze onto the ham two or three times during the last 20 minutes of cooking.
Remove the ham from the oven. Let the ham rest for 5-10 minutes before cutting. Cut into uniform slices with an electric knife and serve.