In days gone by, the end of winter our nation’s farmers found that last smoked ham in the smokehouse being saved for the traditional Easter feast. Today, you have a myriad of hams to select from…anything from woodsmoked, to fresh, to boiled, to canned, honeybaked and spiral sliced…ham couldn’t be an easier meal to fix for a crowd.
For ease of serving, I have a 7 lb smoked, boneless ham which I baked in apple cider then glazed the last few minutes with a maple/apple cider jelly glaze.
Maple and Apple Cider Glazed Smoked Ham
Ingredients:
- 7-8 lb cooked, boneless, wood smoked ham
- 1 cup apple cider
- 1/2 cup maple syrup
- 2 tablespoons mustard
- 2 tablespoons apple cider jelly
Preheat oven to 325 degrees.
Rinse ham and place in roasting pan.
Pour cider over ham, insert a meat thermometer in center of ham and seal with aluminum foil. Since I don’t use aluminum foil to cook or bake with, I use a covered roasting pan to seal in the moisture.
Using 10 minutes per pound, bake for 1 to 2 hours until temperature reaches 135 degrees. Remove from oven. Cut off rind and excess fat. Score remaining fat surface of ham into diamonds, but do not pierce meat. I know most folks poke a whole clove into each diamond at this point, but I am not a fan of cloves, so I skip this traditional decoration.
Mix maple syrup, mustard and apple cider jelly together for glaze.
