Petit Jean Meats provided the ham, but all opinions are my own!
**I’m going to be honest here: I’m exhausted from being away from our house for over a week and then driving for 8 hours back yesterday. And I totally forgot to share this super yummy ham recipe with you guys for Easter – so here it is!**
Some of my favorite memories of Easter, as in pretty much every other holiday as well, revolve around food. I always enjoyed hunting for Easter eggs, but when it came down to it there were a few very simple celebratory things that always made the holiday for me:
- The singing of the Hallelujah Chorus at our church;
- Deviled eggs (my mom’s super-secret recipe);
- The Easter ham, which always had a hint of citrus in the glaze.
Now I don’t know if my mom added citrus to the glaze or what, but I do know that I would lick my plate clean and have seconds, always smeared with a little yellow mustard. That ham was one of the best meals, and I looked forward to it every year!
Since I’m the one in charge of making ham in our house I decided to go with my own recipe, with a fabulous Petit Jean ham as the star of the show. I added a little orange zest to the glaze to make it extra special, along with some of my favorite local honey. This is one ham you won’t be able to stop eating!
Ingredients
- 1 Petit Jean ham, about 10 pounds
- 1/2 cup honey
- 1 cup brown sugar
- zest from one large orange
- 2 tablespoons orange juice
Instructions
- Cook the ham according the package directions.
- When the ham is halfway done, whisk together the honey, brown sugar, orange zest and juice and pour over the ham.
- Bake the remainder of the way uncovered until the glaze is sticky and golden.
- Serve hot.
Leave a Reply