The Pie and I took Easter easy this year, and it was just the two of us, so we kept Easter dinner simple. We had a maple-glazed ham, creamy garlic mashed potatoes, crisp mashed rutabaga, and roasted asparagus with cheese and bread crumbs.
The Pie and I like ham, and we’ve featured it here before. Because we’re lazy, we always go with a pre-cooked ham, but this year we thought we’d try something a little different in the glaze department.
So, take your ham and take a knife and score the ham all over in one direction, then another, to make diamond-shaped cuts everywhere. I just scored along the string lines, and that worked fine.
Stud the ham with cloves.
Mix together 2/3 cup brown sugar, 3 tablespoons maple syrup (the real stuff, please), and 1 tablespoon mustard (I went with an organic dijon).
Grab yourself a pastry brush, a very handy item. Ours are made of silicone, which makes cleanup so much less of a pain in the bum.
Plaster that ham with your glaze. Bake according to your instructions, adding more glaze as you see fit. If you bake it at 350°F for an hour or so, you should be good. You are looking for an internal temperature of about 140°F.
Let it rest for a few minutes, then slice it up.
TADA!
