For the past several years, a smoked ham has been my go-to dish for Easter Sunday. The fact that it is fully cooked and just needs to be heated through has had a lot to do with it…but also it really is delicious when topped with a sweet glaze and served with yummy side dishes.
R&S Meat Market carries several different types of smoked hams. The most common is a spiral sliced ham that takes about an hour or so to heat through. It is pre-sliced in thin layers and makes a beautiful addition to a buffet or spring lunch. The Spiral Sliced ham comes with its own glaze packet…but I have used the recipe below, for Apricot Mustard Glaze …with super delicious results!
The Butcher also has on hand Boars Head Sweet Slice hams, which are boneless, and contrary to the name, are not sliced. These hams are about ten pounds on average and will feed about ten to twelve people. Again, the Boars Head Ham is smoked, fully cooked and just needs to be heated. It should take about one and a half hours.
The Daisyfield Bone-In Smoked Ham is large, about sixteen pounds and it will feed a crowd of about sixteen people. This ham is fully cooked and will heat up in about two and a half hours when left whole. This smoked ham will be delicious if you follow the recipe below for the Apricot Mustard Glaze.
The pièce de résistance is the D’Artagnan Berkshire Heritage Ham. If you are looking for a star centerpiece for your holiday table, this ham is for you! Heritage ham is about sixteen pounds and comes with the bone in. The Heritage ham comes from the Berkshire hog and is so juicy and tender…melt in your mouth! You can slice this ham as thick or as thin as you like. This Berkshire Heritage Ham is special order, so call ahead if you would like to serve it this Easter.
The ham featured in the photo gallery below is the Berkshire Heritage ham, but this glaze and cooking technique can be used with any of the above mentioned hams. Just be sure to reduce the cooking time depending on the size of the ham. Again…all of these hams are smoked, fully cooked and ready to be heated. Use your meat thermometer to gauge when the temperature hits 130 degrees…
Glaze and heating instructions can be found here Smoked Hams
For the glaze you will need:
4 cups of Apricot Preserves
1/2 cup of ground mustard
To begin pre-heat the oven to 375 degrees fahrenheit
Place the ham in a large roasting pan. Use a sharp paring knife to score the skin gently. Do not cut into the meat. ( If you are heating a spiral sliced ham, you will not need to score the skin)
If you are heating a half of spiral ham you will need to plan for about 1 – 1 1/2 hours.
If you are heating a whole Boars Head Sweet Slice ham you will need to plan for about 1 1/2 hours.
If you are heating a whole bone-in ham ( Daisyfield or Heritage) you will need to plan for about two and a half hours.
If you have asked The Butcher to cut any of the whole bone-in hams in half…you will need to plan for about 1 1/2 hours.
Heat the ham in the 375 degree oven for the amount of time that coincides with your style of ham. You can heat the ham covered for the first half of heating time, and uncovered after you start to glaze.
During the last half hour of the cooking time, glaze the meat twice, by brushing or spooning a cup of the apricot mustard mixture.
You will have enough glaze to coat the slices of fresh pineapples if you like.
When the ham has reached 130 degrees on the meat thermometer remove it from the oven and let it set on the counter for 20 -30 minutes before slicing. I find it easiest to slice the ham with an electric knife!
Click through the gallery for step by step: