While the ham was warming in the oven, we prepared the glaze and set it aside to cool. As it cools, the glaze thickens making it the perfect consistency to brush on the ham during the last stages of baking. Tangy Dijon mustard perfectly balances sweet fruit juices and honey, making this a delicious way to add a burst of flavor to Eckert's juicy, slightly-salty ham.
Keep this recipe at the top of your collection for holiday gatherings! We are sure your guests will love it as much as our classroom guests did - they were all asking for seconds!!
Eat well this Easter, Angie
10 to 12 lb. fully cooked, bone-in ham
⅓ cup Eckert's Pure Honey
1 cup brown sugar
⅓ cup pineapple juice
⅓ cup orange juice
2 Tbs. Dijon mustard
¼ tsp. ground cloves
Preheat oven to 325°F. Place ham in roasting pan. Bake uncovered 2 hours. In a small saucepan, combine honey, brown sugar, pineapple and orange juice, mustard and cloves. Bring to a boil; reduce heat and simmer for 5 to 10 minutes. Set aside. After baking the ham brush ham with glaze and bake an additional 30 to 45 minutes, brushing on glaze every 10 minutes. Makes 15 servings.