is coming—the goose is getting fat!
Wait. That's Christmas.
And Christmas isn't coming. At least not for another 200+ days.
Okay, now that I've both confused and depressed everyone: Here's the recipe for my yummy sweet-glazed ham—the same I'll be making for with all the best . It's totally easy, exceedingly delicious, and results in a purty and glossy Easter ham that'll make your guests say "Oooooooh!" with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.
If you're not feeding an army, you'll likely have some . To me, that's one of the best parts of cooking a ham—just imagine all the possibilities!
What's the secret to the best holiday ham?
Let's get something straight: Is glazing a ham necessary? No. Is it worth it? Yes! Ham is just regular 'ol ham until you top it with a tangy, sweet, sticky, addictive glaze. For this one, all you have to do is pop open a can of Dr Pepper and mix it with mustard, brown sugar, and apple cider vinegar.
Since the ham comes from the grocery store pre-cooked, this is an easy extra step that results in major flavor. Plus, it gives it that gorgeous glossy, lacquered look that just screams holiday ham!
What kind of ham is best for Easter dinner?
Look for a fully-cooked, bone-in ham that isn't spiral cut—it stays juicier in the oven! Shank-end hams are the big, beautiful ones you're used to seeing for the holidays and those work great here.
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