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Easter: Glazed Easter Ham

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 1 fully cooked bone-in ham (15 to 18 pounds)
  
• 40 to 50 whole cloves
  
• 3 cups lightly packed brown sugar
  
• 1/2 cup spicy brown mustard
  
• 3 Tbsp apple cider vinegar
  
• One 12-ounce can Dr. Pepper
  






Instructions



1. Place the ham in a roasting pan with a rack. Use a sharp knife to score a diamond pattern all over the surface of the ham. First, cut lines in one direction, then cut them at an angle in the other direction. Poke the cloves into the center of the diamonds to make a nice pattern. Keep going until the whole surface is dotted.
   
   
2. Cover the ham with foil, then put it in the oven to warm it up. I do 300° to 325°F for 2 to 2-1/2 hours, but you can just follow the instructions on the package. The whole goal here is just to heat the ham slowly... and it takes awhile to do that.
   
   
3. While the ham is in the oven, you can make the glaze:
   Throw the brown sugar into the saucepan along with the spicy mustard, the apple cider vinegar, and the Dr. Pepper. Bring the mixture to a boil, then reduce the heat and simmer it for a good 15 to 20 minutes, until it's gotten darker and thicker.
   
   
4. After the ham has cooked for 2 hours, remove the foil and brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes.
   
   
5. Pull the ham out of the oven and brush on more glaze, then pop it back in for another 20 minutes. After that time, pull it out and brush on more glaze. Just keep doing this until the layer of glaze is really gorgeous and glossy. (I usually brush on three layers of glaze). Serve the ham garnished with parsley and orange or apple slices.
   
   Serves an army.