Ingredients

  • 8-10 pound bone-in, skin-on smoked ham
  • 10-12 whole cloves
  • 3 Fuji apples
  • 4 Fuji apples, peeled, cored and chopped
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
  • 2 ounces unsalted butter
  • 1/2 cup light brown sugar, or more to taste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves

Fuji apples make the perfect sweet glaze for this Easter ham.

Rate this recipe:
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
  • Yield
    10-12 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    Dinner
  • Level
    Intermediate

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Place the ham in a large roasting pan, fat-side up. Optionally, you can score the fat. Press the cloves into the fat, spacing them evenly across the ham. Bake for two hours.
  3. Meanwhile, prepare the glaze. Place the apples, apple cider vinegar, and water in a large saucepan.
  4. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Cool briefly, then puree in a blender.
  5. Press the mixture gently through a fine mesh strainer to remove thicker pieces of pulp, so that what remains looks smoother and less like applesauce.
  6. Place the mixture in a medium saucepan along with the butter, brown sugar, cinnamon and ground cloves.
  7. Bring to a simmer and cook over low heat, stirring periodically, for 15-20 minutes to bring the flavors together.
  8. After the ham has cooked for 2 hours, pour the apple glaze over it and continue to cook for another hour to 1 1/2 hours, basting every 30 minutes.
  9. For the last 30 minutes, slice the remaining 3 Fuji apples and spread them around the bottom of the roasting pan, coating them with the apple glaze. Let rest 10 minutes or more before carving.

Nutritional Information

Per Serving

  • Calories: 743
  • Fat Content: 36.4g
  • Cholesterol Content: 233
  • Sodium Content: 4875mg
  • Carbohydrate Content: 40.6g
  • Fiber Content: 8.4g
  • Sugar Content: 21.2g
  • Protein Content: 62.1g