Do you have a favorite ham recipe? It seems like everyone has that one recipe that they really love that’s been handed down for generations. I used to cook a recipe that was a combination of something from my grandma and something I saw in the paper, and then last year I tried this Glazed Ham with Apricot and Mustard recipe from Martha Stewart.

It was fabulous! So that’s what I’m making this year, too.

This makes a nice crunchy coating on the outside, but you have to use the right ham. The recipe recommends using a “smoked bone-in ham labeled fully cooked” which works best.

Image: Martha Stewart

Honey-glazed ham is a traditional main course during the Easter holiday season. Including pure honey in Easter recipes ­ from ham and pork to side dishes­ creates a balanced combination of salty and sweet.

Beyond adding flavor, honey has many other beneficial characteristics. Honey is hygroscopic, so a rich honey glaze helps lock in moisture during baking, resulting in sweet, moist meat. In addition, brushing on a honey glaze during the last 20 to 30 minutes of baking gives ham or a roast a beautiful golden brown color.

The following recipes from the National Honey Board will add sweet flavor to your Easter table: Honey Balsamic Fig Glaze combines balsamic-soaked figs with honey and spices to create a delightfully sweet, aromatic glaze and finishing sauce for an Easter roast or ham.

Honey Balsamic Fig Glaze

1/3 cup pure honey
2/3 cup very hot water
1/4 cup balsamic vinegar
1 cup dried figs, chopped
1/8 tsp. ground cloves
1/2 cup shallots, diced
3 Tbsp. olive oil
1 Tbsp. fresh rosemary or marjoram, chopped (or 1 tsp. dry)
Salt & pepper, to taste

In a bowl, combine honey, hot water, vinegar, figs and cloves. Let the mixture stand for 15 minutes. Meanwhile, in a saucepan, sauté the shallots in oil over moderately low heat, stirring occasionally, until they are softened. Add the honey-fig mixture. Bring to a simmer; add the herbs and cook, stirring occasionally, for 5 minutes. Season with salt and pepper. If desired, purée in a blender or food processor until smooth.

As a glaze or basting sauce: Brush or spoon the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting, basting every 10 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.

If you are still fretting over how to prepare your Easter ham, here’s a tasty idea, courtesy of the people at the National Pork Board:

Apricot-Glazed Ham
5-pound fully cooked whole boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup apricot nectar
2 tablespoons lemon juice

Cooking Directions
Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.

Serves 20

Serving SuggestionsA simple glaze over ham makes for an easy special occasion meal. Serve with green bean casserole, Garlic Mashed Potatoes, and fruit salad.

Nutrition Facts
Calories 208 calories
Protein 25 grams
Fat 9 grams
Sodium 1572 milligrams
Cholesterol 64 milligrams
Saturated Fat 3 grams
Carbohydrates 6 grams
Fiber 0 grams

^{(photo courtesy of the National Pork Board)}