Opa's Traditional Easter Ham with a Sweet Mustard Glaze

Opa's Traditional Easter Ham with a Sweet Mustard Glaze

A holiday ham worth building the table around. Opa's bone-in spiral-sliced half ham gets brushed, again and again, with a glaze of brown sugar, German stone-ground mustard, Dr Pepper, and apple cider vinegar until it turns deep and glossy. The spiral slices carry that sweet-and-tangy edge into every layer. It is easy enough to pull off for a quiet weekend and impressive enough for the day everyone is coming over.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Servings

10

Category

Main Course

Cuisine

American

Ingredients

• Opa's Peppered Bone-In Spiral Sliced Half Ham, 5-7 lbs
• 1/4 teaspoon ground cloves
• 3 cups brown sugar
• 1/2 cup Fredericksburg Farms German Stone Ground Mustard
• 1 can Dr Pepper
• 3 tablespoons apple cider vinegar

Directions

1. Preheat. Preheat the oven to 325°F.
2. Prep the ham. Remove the ham from the refrigerator 1 hour before heating. Take it out of the plastic packaging and place it in a shallow roasting pan on a wire rack, add 1/3 cup of water, and cover with a foil tent.
3. Heat covered. Place the ham in the oven, covered, for 30 minutes.
4. Make the glaze. In a saucepan, heat the cloves, brown sugar, mustard, Dr Pepper, and apple cider vinegar over medium-high heat until bubbly. Reduce the heat and continue cooking until reduced to a thick syrup.
5. Glaze and finish. After 30 minutes, remove the foil and brush the entire ham with the glaze. Return it to the oven uncovered and repeat every 15 minutes until the ham is fully heated through. Times will vary with the size and weight of the ham.
6. Rest. Once fully heated, remove from the oven and let it rest 15 minutes before serving.