It’s hard to believe Easter is already just around the corner! This year has been flying by, hasn’t it? Easter is such a wonderful holiday for spending quality time with family. While deviled eggs, leg of lamb and assorted sweets have become synonymous with the holiday, nothing says Easter quite like a glazed, roasted ham. This version of Easter ham recipe highlights Stemilt Fuji apples, which have a sugary sweet flavor reminiscent of apple juice. They are the perfect base for this apple butter-like glaze.
A few notes about the recipe. To keep things less labor intensive, I’ve created a glaze from peeled, cored apples. However, the apple peels actually contain quite a bit of flavor and pectin, both of which are wonderful additions to glaze. The recipe as written is definitely not short of flavor, but if you want to take things a step further, you can leave the apple peels on while cooking the apples in Step 2, and then after simmering you can press the mixture through a food mill to remove the peels. It’s a subtle tweak, entirely optional! Probably not something most people want to deal with while preparing a large Easter meal. One other thing: be mindful when you’re shopping for ham to try and find a whole, unsliced ham as opposed to one that is spiral sliced. Sometimes, that’s all that’s available, and it will still work in a pinch. But pre-sliced ham has a tendency to dry out faster.
- 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.
- Preheat the oven to 300 degrees F.
- 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.
- Meanwhile, prepare the glaze. Place the apples, apple cider vinegar, and water in a large saucepan.
- 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.
- 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.
- Place the mixture in a medium saucepan along with the butter, brown sugar, cinnamon and ground cloves.
- Bring to a simmer and cook over low heat, stirring periodically, for 15-20 minutes to bring the flavors together.
- 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.
- 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.
- 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