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.