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Beautifully Glazed Easter Ham

Now this is a showcase recipe! Always buy a great ham. Bone-in shoulder is my favourite, Toupee is good, but never a Spiral! This is a wonderful recipe to prepare in the morning, so you can enjoy the rest of your day with your family. Easy to prepare and gorgeous to serve. Scalloped potato is always a favourite with this recipe!! We’ve received a lot of email ‘thank you’s’ for this one! Let us know how your ham turns out!!
Beautifully Glazed Easter Ham
 
Now this is a showcase recipe! Always buy a great ham. Bone-in shoulder is my favourite, Toupee is good, but never a Spiral! This is a wonderful recipe to prepare in the morning, so you can enjoy the rest of your day with your family. Easy to prepare and gorgeous to serve. Scalloped potato is always a favourite with this recipe!! We’ve received a lot of email ‘thank you’s’ for this one! Let us know how your ham turns out!!
Author:
Ingredients
Instructions
  1. Cook ham as per instructions and during the last 20 minutes, begin the glazing process.
  2. Remove ham from the oven and drain most of the water from the roasting pan. Brush the ham completely with a thin coat of Perth Pepper and Pestle Original Sweet Mustard. Return to the oven to dehydrate this mustard, about 5 minutes. Repeat with another coat and return it again to the oven to dry out the mustard. This process ensures the jelly still stick to the ham and not end up in the bottom of the pan! Honestly !!
  3. Now it is ready to be glazed, with the Horseradish Black Peppercorn Red Pepper Jelly, of course!!
  4. Carefully coat the ham with the red pepper jelly, straight from the jar. DO NOT melt the jelly first. There is also no need to continue to bake at this point. If you are very careful with spooning on the jelly there will be NO jelly in the bottom of your pan. Guaranteed!! The important thing is to establish the mustard layer first, as it will become a sponge to the jelly!
 

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