With Easter mere days away, it is time to finish planning the holiday dinner menu. We have elevated this classic holiday choice with a Minneola glazed spiral ham. It is easy to prepare, extremely delicious and always leaves us with the best leftovers to repurpose!
For this ham, I use the bright, fresh flavour of extremely juicy Minneolas. I also like to double the glaze recipe. Once the glaze is boiled and thickened, I separate and reserve half. Just before serving, I strain the reserved glaze, add the juice of 1 or 2 Minneolas, and simmer it over low heat. Then serve it warm as a ‘jus’ to pour over the ham slices. Totally optional but highly recommended.
The Minneola tangelo is a cross between a tangerine and a grapefruit. Minneolas are juicy, sweet and are slightly tart. Minneola’s are only available from January to April, which makes this Easter ham extra special.
Perhaps ham & eggs for brunch, ham & Brie sandwiches for lunch, or a satisfying soup for dinner… creamy potato & ham soup, split pea & ham soup, or lentil & ham soup anyone?
Watch how this Minneola Glazed spiral ham was made here
Made in my Hestan Dual Fuel Range using the Hestan Culinary OvenBond Tri-ply Rectangular Baker and 4-Qt NanoBond Saucepan. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
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Cheers! James & Elaine
Minneola Glazed Spiral Ham
- 1 (4 – 5 pound) fully cooked, smoked spiral-cut ham
- 1 ½ cups Minneola juice
- ½ cup honey
- ½ cup brown sugar
- ¼ cup Dijon
- Zest of one Minneola
- 2 large thyme sprigs
- Preheat oven to 250°F.
- Place ham in a baking dish, cover with foil, and bake for 1 ½ hours.
- While the ham cooks, whisk all the glaze ingredients together in a saucepan over medium heat and bring to a boil. Watch it carefully, as it will boil over and make a sticky mess on the stove. Reduce the heat and let simmer for 10 to 12 minutes, until the glaze is thickened and syrupy. Cool to room temperature.
- Raise the oven temperature to 350°F. Remove the ham from the oven and glaze the ham with about one third of the glaze. Tent foil over the dish so it does not touch the ham, and bake for about one hour, or until a thermometer reads 140°F in the thickest part of the ham.
- Raise the oven temperature to 450°F, then pour the remaining glaze over the top of the ham. Return the ham to the hot oven uncovered, and bake for about 5-7 minutes, until the glaze is beginning to caramelize. Keep a close eye on it to prevent burning! Remove from the oven. Serve and enjoy.
This glaze was incredible and I think it will be amazing on so many different proteins from wings to ribs and anything in between!! Great glaze recipe!!
We are so glad you enjoyed this glaze as much as we do!
Thank you for taking the time to leave a comment, we really appreciate it!
Have a great night,
Elaine & James