Place back in the oven and bake for 30minutes. After 45 minutes, Remove ham from the oven and glaze with another ¼ cup of the sauce. Place in the oven at 250º and bake for 45 minutes. Then, you are ready to glaze! Start by brushing about a 1/4 cup onto the ham. Stir to combine until the jam is dissolved. Over low heat, combine the apricot jam, maple syrup. Next, you can make your glaze for the Easter Ham. Take your time doing this! It will make a big difference in the end. Using a sharp knife, carefully, score the ham in a crisscross pattern, about 1 inch deep all over the fat cap area of the ham. Pat your ham dry and place it on the rack with the fatty side up. Add a cup of water to the bottom of the dish. Start by getting a deep baking dish and place a rack inside it.
It’s a run don’t walk situation! It’s beautifully smoked and has the perfect amount of fat to keep the ham absolutely juicy and delicious. I am truly next level obsessed with their products, so if you can get your hands on one of their hams for Easter, do it. Absolutely no one wants to eat a dry ham! So keep your timers and glaze regularly!įor this recipe, we used a Porter Road Half Ham.
#JUICE JAM LEVEL 45 HOW TO#
We researched and learned so much to make this Easter Ham perfect for you! So get cooking, people! How to Make Easter HamĮaster Ham is not too difficult to make, but it certainly takes some finesse and attention to make it as delicious as it can be. I’m so excited about this brand new Easter Ham recipe! Roy always makes the most fabulous ham, and while I’m no major expert, I think this new recipe is pretty fantastic.
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