Citrus Glazed Ham
Ham for Easter is our family tradition. It’s not something we eat on a regular basis so when holiday time rolls around, I’m craving it! I bought a bone-in smoked spiral ham from a grocery store this year and took a look at the ingredients for the glaze that comes with it. I couldn’t believe all the ingredients! Shouldn’t a glaze be simple ingredients? I don’t need all those extra chemicals in my food. So, I came up with my own glaze using less sugar and butter and containing no ingredients that you can’t buy in a store and/or pronounce.
The effect was delicious. The citrus gave the ham a bit of a tang and the glaze gave it a nice crispy coating of flavor. It takes a bit more effort than opening a ready-made packet of glaze…but I think it is worth it!
We served this with Potato Gratin and Parmesan Asparagus (recipe coming tomorrow).
Citrus Glazed Ham Recipe
By April 3, 2012Published:
- Yield: 1 ham (24 Servings)
- Prep: 40 mins
- Cook: 3 hrs 30 mins
- Ready In: 4 hrs 10 mins
Homemade citrus glaze makes this Easter ham a winner!
- 1 8-10 lb bone-in smoked ham
- salt and pepper
- 1 bunch fresh sage leaves
- 1/8 cup extra-virgin olive oil
- 1/2 cup unsalted butter cut into chunks
- 2 oranges cut into thin slices
- 5 oranges juiced
- 2 lemons juiced
- 1 cup light brown sugar
- 1/2 cup water
- 1/4 tsp whole cloves
- 1 cinnamon stick
- Preheat oven to 300 degrees F. Place the ham in a roasting pan, skin side up. Season with salt and pepper. In a small bowl mix together oil and sage leaves. Brush oil mixture all over the ham. Bake ham for 2 hours.
- While ham is cooking, make your glaze. This will take approximately 40 minutes. Place a saucepan on medium heat. Add the sliced oranges, juices, butter, sugar, and spices. Stir regularly for about 30 minutes or until the glaze reduced down into a syrupy mixture. Please take care to stir. I left for a few minutes and burned a batch!
- Pour the glaze all over your ham and stick it back in the oven for another 1 1/2 hours. Baste your ham every 30 minutes or so. The whole ham should be warmed through and glistening with a sugary glaze.