hone recipes, honey glazed ham

You don’t have to be religious to enjoy a traditional Easter dinner. While the holiday has its obvious religious roots, the holiday has evolved into a true family event. For those that are religious, the day has some truly incredible meanings. For those that are not religious, it is still a day to spend with the family, enjoy some traditions, and have everyone at the dinner table, a true rarity in today’s world.

If your family enjoys an Easter ham and it is your turn to host the dinner, we found a truly spectacular honey glazed ham recipe that should be a big hit at the family dinner table! It has a little something for everyone. A crispy outside, a juicy and tender inside, and man, how about those flavors!

Ingredients:
• Large ham (about 10-12 pounds)

• ¼ c whole-grain mustard

• ¼ c dark brown sugar

• 1 c manuka honey

• ½ stick unsalted butter

Directions:
1. Preheat oven to 350 degrees

2. While oven is warming, trim ham of any excess fat. But, do not trim off all the fat. You will need to leave a small layer on the ham (about ¼ inch).

3. Allow ham to rest at room temperature for half an hour.

4. Put the ham on a large baking pan cut side down (it will be much easier to clean up after the cooking is completed if you line the pan with foil.

5. First, cover the ham with parchment paper then cover it again with foil.

6. Place pan in oven and set timer for 45 minutes.

7. While the ham is cooking, in a small saucepan, add butter and allow to melt.

8. Once butter is melted, add honey, sugar, and mustard.

9. Allow all ingredients to fully melt and combine (stir mixture to ensure it does not clump or burn while over heat.

10. When all ingredients are fully combined and melted, remove from heat and allow to sit (the actual cooking process of the sauce should only take about three to five minutes).

11. When the timer goes off for the ham (45 minutes), carefully remove the ham from the oven and increase the temperature to 425 degrees.

12. While the oven is increasing in temperature, remove the foil and parchment paper and discard. Score the ham with a one-inch wide square or diamond pattern the depth of the fat (1/4 inch deep).

13. Once the ham is scored, use the sauce to generously coat the entire surface of the ham and return the uncovered ham to the oven for 15 minutes.

14. Repeat this process every 15 minutes until you have used all of the sauce (this should take about four to five cycles for an additional 60 minutes of cooking).

15. When the ham is fully cooked and the crust is golden brown, remove the ham from oven and allow to rest for 30 minutes before serving.

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