Minneola Glazed Spiral Ham
With Easter mere days away, it is time to finish planning the holiday dinner menu. We love a classic holiday choice like spiral ham, because 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.
Ingredients
- 1 (4 - 5 pound) fully cooked, smoked spiral-cut ham
Glaze
- 1 ½ cups Minneola juice
- ½ cup honey
- ½ cup brown sugar
- ¼ cup Dijon
- Zest of one Minneola
- 2 large thyme sprigs
Instructions
- 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.
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