It is Easter Fest at RMK. This week and next week will be filled with recipes for Easter. This week includes recipes for your ham, potatoes, deviled eggs, rolls, and something sweet. Next week will include simple recipe you can make last minute including a few treats, a delicious flavored butter for your rolls, and some easy fruit salads.
We begin Easter week with the main dish – ham. I have had pineapple glazed ham before but was curious how the addition of lime would be. I must say, it isn’t that traditional flavor but I thought it was delicious and refreshing. The lime really adds a pop of flavor and I was surprised at how it tasted.
- 1 (9-10 pd) fully cooked bone in ham, butt or shank portion (I used a 6 pounder)
- 2 limes
- 8 thin slices of fresh ginger
- 2 cups pineapple juice
- 1 cup apricot preserves (I used Smucker’s Coastal Valley Peach Apricot Preserves)
- ¼ cup honey dijon mustard
- Bring you ham out of the refrigerator 30 minutes before you are going to cook it.
- Preheat your oven to 325 degrees. Oven the ham with the flat side down. Now using a paring knife, score a crosshatch pattern around the ham. Try to just pierce through the top layer. The cuts will expand with the cooking process.
- Line your roasting pan completely with foil. You will thank me later for this one. Place your roasting rack in your roasting pan. Place the ham on the roasting pan flat side down. Then pour some water into the bottom of the roasting pan, you want it about ¼ inch deep.
- Place ham in the oven and bake at 325 degrees for 15 minutes per pound.
- While the ham bakes, prepare the glaze.
- Zest the limes and set zest aside.
- In a sauce pan, add the juice of the limes you just zested, along with the ginger slices and pineapple juice.
- Bring to a boil and boil for about 8-10 minutes until reduce to about 1-1/2 cups.
- Remove from the heat and remove the ginger slices. Then mix in the apricot preserves, dijon mustard, and reserved lime zest until well blended.
- Remove the ham from the oven. Increase the oven temperature to 425 degrees. If there is no water in the bottom of the pan, add more. Brush the entire ham with a coat of the glaze. Once the oven has reached the 425 degrees, return the ham to the oven and cook for 15 minutes.
- Remove the ham from the oven and baste with glaze again cook for 15 minutes. Baste the ham with the glaze 1 more time and cook for 15 more minutes. Slice ham and serve. if any glaze remains, you can microwave it until bubbly, about 30 seconds, and drizzle over the ham sliced if desired. (I highly recommend it) A 9-10 pound ham should serve 12.
Recipe adapted from Food Network Magazine April 2011 issue