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Easter ham with a brown sugar glaze

For Easter, try a brown sugar glazed ham – a perfect marriage of savory and sweet.

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    Bring sweet and savory to your Easter table with a brown sugar glazed ham.
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This is a delicious glaze I put together to go on my holiday hams. I’d gotten tired of other flavors and spices – not so much when I was first eating the ham, but later, when I had to deal with the leftovers.

Cloves in a ham sandwich don’t really appeal to me, and neither do other flavors, like maple, if I use the meat later on in a pot of beans.

The flavor is lightly sweet, and flavors the outside edge, and gets a little more inside with a spiral sliced ham. The sriracha in it is really not spicy at all, so if you want a bit of bite, add more until it suits you. The garlic and lemon balance out the sweet flavor and is really good.

Recommended: 15 Easter recipes

Brown sugar glazed ham

1 (8-10 pound) whole bone-in ham
1/2 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon garlic powder
1 teaspoon sriracha sauce
2 tablespoon fresh lemon juice

1. Unwrap/remove all plastic from ham and place cut side down on a baking rack in a roasting pan.

2. Lightly score any fatty areas with a knife in a diamond pattern.

3. Wrap pan with foil and bake at 325 degrees F. for 20 minutes per pound, or about 3 hours for a 10-pound ham.

4. Meanwhile, stir glaze ingredients together in a small saute pan and bring to a boil; remove from heat and allow to cool. Glaze should be amber colored, have the consistency of honey and not be grainy at all.

5. 30 minutes before the ham is done, remove from the oven and take off the foil.

6. Use a carving knife to trim away any fat from the meat before brushing on the glaze.

7. Brush half the glaze over the skin of the ham and return to oven without foil; bake 15 minutes.

8. Then brush remaining glaze on ham and bake another 15-25 minutes or until glaze sets and begins to caramelize.

9. Wait 15 minutes before carving.

Related post on A Palatable Pastime: Spiral-sliced Coca-Cola ham

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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