The Easter Ham has been a tradition around the Hartt Family Easter dinner table for as long as I can remember!
I grew up eating ham every Easter Sunday, and I always looked forward to the week of leftovers–I’m a ham lover! As I have began to host Easter in my own home, I have made some tweaks to the traditional spiral sliced ham to make it an unforgettable main dish.
Ham is a cut of pork that has been salt cured and preserved, making it naturally salty so it is important to note that there should be little to no salt added to your ham while flavoring it. Most the ham that you purchase at the grocery story has been smoked for a period of time, therefore your cook time will be low and the main goal is the get the outside nice and crispy! The smoky flavor, the crispy skin and the orange bourbon glaze is the real game changer.
Happy Easter, and eat your Hartt out!
- 1 (10 lb) Whole Ham
- ¾ cup bourbon
- 1 large orange, juiced
- 1 cup brown sugar
- 2 teaspoons chipotle powder
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 2 Tablespoons honey
- Begin by placing ham on a large baking sheet and scoring the fat side in ½ inch squares. When all fat is scored, add a small sauce pot to medium heat.
- Add bourbon, juice of orange, brown sugar and seasonings to saucepan and bring to a low boil. Simmer for 3-5 minutes on low heat until sauce thickens
- Using a basting brush, coat the outer layer of the ham with ½ of the glaze.
- Add glazed ham to smoker at 250 for 1 hour and 30 minutes to infuse with smoky flavor.
- Remove ham from smoker and coat with remaining glaze. place whole ham in the oven at 400 for 35 minutes until outer layer begins to get slightly crispy.
- Remove from the oven, slice and serve!