Citrus-soy glazed ham

20140413_175545In 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.

Citrus-soy glaze

  • 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!

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