25 April 2011

Happy Easter everyone! I hope you all had a nice holiday. It's always the busiest time of year for us, but we had a great day yesterday. The weather was actually very nice and we had family in town to help us celebrate the holiday. It was my third year making an Easter dinner; a nice tradition I have started. I go pretty traditional with my Easter menu: ham, some sort of cheesy potato dish, green bean casserole, bread, and sometimes a carrot side dish too. The first two years I used the same ham glaze, Cranberry Spice Glaze for Ham, but Food Network Magazine had four different ham glaze recipes in this month's issue so I was inspired to try a new one this year. They all look great and I want to try them all eventually, but I started with the mustard orange one.

Mustard Orange Glaze for Ham

1 orange
1 cup brown sugar
¾ cup brown mustard
9 – 10 lb. bone-in ham
Zest and juice orange. Combine orange juice and zest with brown sugar and mustard. Pour half of glaze over ham when ham registers 130°. Brush with remaining glaze every 10 minutes until ham registers 140°.

Makes 1½ cups glaze.

It was really good. I had to take a picture of the ham after we carved it because I forgot to while it was still whole. But if you click on the picture, you can see the glaze on the edges of the ham.

It's the perfect combination of sweet and spicy. It's a nice twist on the usual honey mustard flavor profile. The original recipe called for dijon, but we like brown mustard better. I didn't have quite enough of that, however, so this one ended up being half brown mustard and half dijon.

It was a hit with my family, so it is definitely going to my ham glaze rotation!

Melissa from I Was Born To Cook chose to make this recipe when she was assigned my blog for the Secret Recipe Club in November 2012.  Click on the button below to check out her post!

Secret Recipe Club

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