Monday, April 6, 2015

Maple Pecan Glazed Ham with Apples






























I tried a new recipe for my Easter Ham  this year and while it may not have been my prettiest ham, it sure was good. I usually buy whole uncut hams because spiral hams tend to dry out on the edges. But I couldn't pass up the sale price on the spiral cut hams at Costco, so I decided to go with one this year. Next I decided to make my own glaze instead of the one that came in the packet....I think those packets taste too much like cloves and I wanted a Southern ham this year. So I made a maple syrup glaze with some apple juice and some pecans. Then I decided to slice up some Granny Smith Apples and slide them between the slices.....thinking those apples slices would soften and release that juicy apple flavor for the inside....and that is exactly what they did. Here's how it turned out. Again, not the prettiest ham, but so good!

Maple Pecan Glazed Ham with Apples

1 fully cooked bone-in spiral sliced ham 
1 cup apple juice 
1/4 cup Bourbon (or you can use rum) 
1 cup dark brown sugar (packed) 
1 cup pecans, finely chopped 
1/2 cup good maple syrup 
2 tablespoons dry mustard 
2 Granny Smith apples

Add apple juice and bourbon or rum and boil for about 5 minutes until it reduces down to about a 1/2 cup. Add in pecans and dry mustard and stir until combined.

Position oven rack high enough for ham to fit and preheat oven to 350 degrees. Line a roasting pan with heavy duty foil. Place ham fat side up in pan.

Core your apples and slice them into very thin slices. Then slide them between the slices of ham. I scattered them throughout in no particular pattern. If a couple of the slices start to fall forward you can secure them with toothpicks. Keep in mind, the glaze will help keep them in place.

Pour some of the the glaze over the ham making sure it goes between the slices. Then brush the rest of the glaze over the entire ham. Cover lightly with foil and bake for about an hour.

Take ham out of the oven and remove foil. Baste well with the juices from the pan, making sure the top is well basted. Bake for another 40 minutes or until glaze is nice and sticky and brown and bubbling. Baste again with the pan juices before serving.

NOTE: You can omit the bourbon or rum if you want to.





























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