This is an easy, traditional version of Easter ham. Leftovers are great in sandwiches or for breakfast.
2 tablespoons brown sugar
1 teaspoon ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 (5-pound) bone-in 33%-less-sodium smoked, fully cooked ham half
1/4 cup honey
1 tablespoon fresh orange juice
How to Make It
Preheat oven to 350°.
Combine first 6 ingredients. Trim fat and rind from ham. Rub ham evenly with sugar mixture. Place ham on a broiler pan coated with cooking spray. Cover loosely with foil. Bake at 350° for 1 hour and 15 minutes.
Combine honey and juice in a small bowl, stirring with a whisk. Remove foil from ham; brush honey mixture over ham. Bake, uncovered, 30 minutes or until a thermometer registers 140°. Transfer ham to a platter; let stand 15 minutes before slicing.
First time baking a bone-in ham so wanted easy prep and this was it. Almost 9lbs ham so doubled everything. Super easy and great result. Served with steamed asparagus, CL's roasted beet salad with citrus reduction and CL's carrot souffle. Great combo of colors and flavors. Also made a horseradish cream for the table (adapted from MarthaStewart.com 1c light sour cream, 1tbs fresh thyme, 1tbs chopped shallot, 1/3c prepared horseradish, 1tsp salt, 1/2tsp pepper). Later this week will have to decide what to do with the hambone.
I usually make turkey for Thanksgiving and Christmas but I have decided to switch it up an only make a turkey for one of the occasions. I think this ham sounds delicious and would really compliment my other <a href="http://christmas.betterrecipes.com/">Christmas Recipes</a>. I work with Better recipes so I am always reviewing recipes but holiday recipes are hands down my favorite.