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 …read more

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 …read more

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 Ham5-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 …read more