Baked Easter Ham
Happy Healthy Holidays!
Ham is always delicious but on Easter it seems extra special. Try one of these variations of Baked Easter Ham this Easter holiday.
1 4 pound ham; boneless, fully cooked
1 can (12-ounce) lemon-lime soda
1/4 cup honey
1/2 teaspoon mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low six to eight hours (high three to four hours).
Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3-tablespoons drippings from bottom of crock pot. Spread glaze over ham and continue cooking. Let ham stand for 15 minutes before serving.
Yield: 12 servings
Variation: Apricot Baked Ham
1/2 fully cooked ham with bone
20 whole garlic cloves
1/2 cup apricot preserves
3 tablespoon dry mustard
1/2 cup packed light brown sugar
Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves into cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture.
Place ham on a rack in a roasting pan. Bake at 325-degrees for 20 minutes per pound or until ham is heated through and thermometer reads 140-degrees.
Slice and package leftover baked ham in meal-size servings in aluminum foil, then label and freeze them to use when you need dinner in a hurry.