Easter Ham Glaze


Every year, I host Easter. That’s “my holiday”, if you will. Thanksgiving always falls to one of my sisters-in-law. Mother’s Day brunch to the other. And Christmas? Well, we usually gather at my mother-in-law’s that afternoon. But every year, Easter happens here. It’s kind of nice to know the routine. It’s predictable! It also enables me to have a pretty set “plan” from year-to-year. And, I won’t lie, weather-permitting it’s just lovely to let the eight (soon to be nine!) cousins scamper around around our two acres on an all-out Easter egg hunt.

Since I host Easter, I make the ham. Everyone else brings side dishes to round out the meal, but the ham? That’s my department. Over the years, I’ve played with my glaze recipe and I’ve finally arrived at a tried and true favorite.

This is it:

Easter Ham Glaze

1/4 cup brown sugar
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1/2 cup orange juice
1/2 cup orange flavored rum (like Bacardi O)– you could use all orange juice instead, but the flavor won’t be quite the same. If you know you won’t use it for anything else, you can also look for one of those “shot size” little bottles in the front of the liquor store and just use that.

Mix all ingredients in a saucepan over low heat. Use to glaze ham during the final 30 minutes of baking.

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While we’re on the subject of Easter feasts, I need to get the menu plan out to my in-laws soon. Any recommendations on side-dish requests? Anything more creative than the typical rolls, green bean casserole, deviled eggs, and salad that we tend to have? I’d love your suggestions in the comments!

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