Emeril Lagasse's Easter Feast Spiced Honey and Lemon Baked Ham

"I saw this prepared on GMA this past Friday, and then made it for Easter. It got rave reviews from my guests!"
 
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Ready In:
1hr 25mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top.
  • Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically. This will hold the slices together as well as help the ham remain moist while baking. Position the ham (bottom side up) on the rack.
  • Combine the remaining ingredients in a small bowl and whisk together. Pour 1/4 cup glaze evenly over the ham, then turn the ham so that the uncoated side is up. Pour 1/2 cup glaze evenly over the top.
  • Bake the ham for 30 minutes. Remove ham from the oven and brush with remaining glaze. Bake 30 minutes longer. Baste the ham a final time with the juices that have accumulated on the bottom of the pan and cook 10 minutes longer, or until the ham is heated through and the edges are nicely browned.
  • Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the kitchen twine and transfer the ham to a serving platter. Carefully pour any accumulated glaze/cooking juices from the baking sheet into a small gravy boat or container. Brush the ham a final time with the glaze. Serve ham hot or at room temperature. Leftover ham is delicious in sandwiches.
  • Note: If ham begins to brown excessively before it is heated through, tent loosely with aluminum foil and continue cooking.

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Reviews

  1. O-mama
    I discovered I didn't have enough honey so I used a total of on1c brown sugar. The spices were a bit by-guess-by-gosh, especially since I used a mortar&pestle for my mustard seed. Slathered on an 8lb+ shank ham and roasted at 325* for about 3.5hrs. Turned out really tasty and I'm looking forward to using the hambone for a soup in the near future!
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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