In many places, the traditional food of Easter is lamb, served rare. And while we love good spring lamb, things work a little differently here in the South — our traditional Eastern meal is pork, ham in particular.
I found a nice Smithfield ham on sale the other day at the store, and figured that since I hadn’t made ham in nearly two years, I’d give it a go. I like a glaze on my ham that is only slightly sweet — no huge slices of pineapple to overwhelm the flavor of the meat here. To that end, I usually use citrus juice as a base for my glaze, along with some savory additions to bring balance. This glaze is incredibly easy and will impart a delightful taste to your Easter ham.
- 1/2 cup fresh-squeezed orange juice. Using fresh is important.
- 1/2 cup light brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons Dijon mustard
Whisk the ingredients together in a bowl. During the last hour (or so) of baking, baste the ham with 1/2 of the marinade. In 15 minutes, use the rest, basting with the pan juices as well. Cook until glaze sets and the outside of the ham browns. Enjoy!