Easter is so early this year that I made this Easter Ham recipe for my son, Jake’s birthday for the family party that we threw him last Sunday! I can hardly believe my baby boy is 13 years old!!… WAIT! That means 3 of our kids are officially TEEN-agers… oh my, craziness! I don’t know where the time flies??
Easter Ham is a really spring-ie way to dress up a beautiful ham with fresh pineapple glaze and cloves! DELISH!!
*I adapted this recipe from Martha Stewart Living April 2009
You’ll be so pleased with beautiful and delicious Easter Ham! We all loved it and I have plenty of left overs to come up with some yummy ham left over recipe ideas to post 🙂
- 2 ripe pineapples
- 3 C water
- 2 C sugar
- 1/4 C Dijon mustard
- 1 smoked, bone in ham (10 pound), trimmed of excess skin and fat removed
- 40 whole cloves
- 1 C white grape juice
- parsley for garnish
- In a large saucepan bring pineapple slices, water, sugar to boil.
- Reduce heat and simmer until pineapple is translucent and mixture reduced to 4 C. (approx 60-80 minutes).
- Transfer to a large bowl to cool.
- Add mustard and stir.
- Glaze will keep refrigerated for up to 3 days.
- Preheat oven 350 degrees with rack in lowest position.
- Score ham with a sharp knife in a pattern of 1 1/4 inch diamonds.
- Pierce a pineapple slice with a clove and press into center of each diamond.
- Place ham cut side down in roasting pan; drizzle with white grape juice and half of pineapple glaze.
- Refrigerate the remainder of pineapple glaze.
- Cover ham with parchment paper and then foil, bake for 1 hour.
- Remove from oven.
- Increase oven temperature to 425 degrees.
- Uncover ham and coat with remaining glaze. (some pineapple will fall to the bottom) Bake, uncovered, basting every 15 minutes until browned, 40-45 minutes. (tent top with foil if getting too dark.)
- Transfer ham to cutting board; let rest for at least 30 minutes before carving.
- Serve with drippings and pineapple.
- Garnish with parsley if desired.