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Easter ham variations

Easter is coming and with it comes planning the Easter dinner for friends and family. Here are some variations on the typical Easter ham dinner.

Easter is a great time to try out new ham variations.
Easter is a great time to try out new ham variations.
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There are many variations of the typical Easter ham.
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Baked Whiskey Glazed Ham

1 (5 to 6 pound) semi-boneless ham, fully cooked

3/4 cup bourbon whiskey 

2 cups firmly packed brown sugar 

1 tablespoon dry mustard

Whole cloves

  • Place ham, fat side up, on rack in shallow roasting pan.
  • Put in middle of preheated 325 degree F oven and bake two hours until meat can be easily pierced with a fork.
  • Remove ham and cut away the rind with large, sharp knife.
  • Score ham deeply through fat until you reach meat, making cuts 1/2-inch apart lengthwise and crosswise.
  • Return ham to rack in pan and turn oven to 450 degrees F.
  • Brush ham on all sides with 1/2 cup of whiskey.

  • Combine brown sugar, mustard and 1/4 cup whiskey.
  • Pat this mixture firmly into the scored fat.
  • Stud fat at intersections with whole cloves.
  • Baste lightly with drippings from pan.
  • Bake ham, undisturbed, in oven for 15 to 20 minutes or until sugar has melted to form a glaze.
  • Let cool slightly before serving.

Baked Ham with Raspberry and Dijon Mustard Glaze

12 ounces frozen raspberries

1 jar red currant jelly

1 8 ounce jar Dijon mustard

Precooked whole ham, bones in, 10 to 13 pounds

1 1/2 cups firmly packed brown sugar

1 cup water

Heat the oven to 350 degrees F.

  • Puree berries with their juices in a blender or food processor. 

  • Stir together the raspberry puree, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves.
  • Raise the heat to high and bring to a boil.
  • Cook, stirring constantly, for 1 minute.
  • Remove from the heat and set aside to use as glaze.

Place the ham, fat side up, in a large roasting pan.
  • Peel off the skin and trim the fat to a layer 1/4-inch thick.
  • Score the fat in a diamond pattern, and rub the brown sugar over the surface.
  • Roast the ham for 30 minutes.
  • Remove from the oven and pour the water over the ham.
  • Spoon 1 cup of the glaze over the ham, and return it to the oven.
  • Bake for 2 1/2 hours longer, basting every 15 minutes with the pan juices and 1/4 cup of the raspberry glaze until the glaze is gone.

Baked Ham with Balsamic Brown Sugar Glaze

6 to 8-pound fully cooked smoked bone-in ham

1 cup packed brown sugar

2 tablespoons balsamic or cider vinegar

1/2 teaspoon ground mustard

  • Heat oven to 325 degrees F.
  • Place ham, fat side up, on rack in shallow roasting pan. I
  • Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat.
  • Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135 degrees F
  • About 20 minutes before ham is done, remove from oven.
  • Pour drippings from pan. Remove any skin from ham.
  • Mix brown sugar, vinegar and mustard; pat or brush on ham.
  • Bake uncovered 20 minutes longer.

  • Cover ham loosely and let stand about 10 minutes or until thermometer reads 140 degrees F.

For great tips on how to determine how much time it will take to cook your ham, please see

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