This Easter Ham is so delicious and it’s going to take your holiday to the next level! Plus, it’s going to make the absolute best leftovers.
1 (4.5 to 6.5-pound) Porter Road Half Ham
2 cups Habanero Apricot Jam, you can use a combination of apricot or apricot pepper jams
¼ cup maple syrup
¼ cup Dijon mustard, we used Tessemae’s
¼ cup bourbon
2 tablespoons lemon juice
Move oven rack to lower third portion of the oven and preheat oven to 250°F.
In a large deep baking sheet, add 1 cup of water. Place a rack over the baking dish. Set aside
Using a kitchen cloth or paper towel, pat the ham dry. Place the ham flat side down on the rack; fatty side facing up. Using a sharp knife, carefully, score the ham in a crisscross pattern, about 1 inch deep all over the fat cap area of the ham.
In a medium saucepan, over low heat combine the apricot jam, maple syrup. Dijon, bourbon, and lemon juice. Stir to fully combine, and until almost all of the jam has dissolved. Using a brush or a spoon add ¼ cup of the sauce mixture all over the ham.
Place in the oven and bake for 45 minutes.
Remove ham from the oven and glaze with another ¼ cup of the sauce. Raise heat to 325°F. Place back in the oven and bake for 30 minutes. You want the ham to be golden and caramelized. Remove from the oven and add another ¼ cup of sauce; return to the oven and cook for 20 minutes. Remove from the oven, glaze again, then place back into the oven. Raise heat to 375°F and cook for 10 more minutes. The total cooking time of the ham should be no longer than 1 hour 45 minutes. This will result in a juicy and caramelized ham.
Remove from the oven and allow to rest for 10 minutes. Pour the remaining sauce and juices on the bottom of the pan into a small saucepan. Over medium heat, reduce the sauce to thicken a bit or until desired consistency, about 5 to 10 minutes. Serve with the delicious ham!
Keywords: easter ham