Photo by Benjamin Faust on Unsplash

Easter is coming soon and you should prepare your kitchen or mostly, your kitchen skills. Have you already thought about what’s going to be on the menu on that Easter weekend?

Find here the great recipe for this famous classic glazed ham. Because Easter should always start with ham as your main dish. The glaze can vary and you have a lot of different ones.

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HAM SEASON IS UPON US!!! A wicked glazed ham is seriously SO easy to make, and far less stressful than turkey. Great at room temp or warm AND you can make it the day before (see full directions on my site). . This glaze is my favourite because I think that the fragrance of maple syrup with ham is 💯💯💯. Get the best ham you can afford, but here’s my economical ham tip: I made this video using the @woolworths_au Smoked Half Leg of Ham, $9/kg and I have to say, I was mighty impressed. Someone told me later that apparently it won some kind of ham award (HAM award??😳). (There is a cheaper one for $6/kg but it looked a bit pale and not as tasty). PS That first slice is MINE!!! – N x ❤️ . Maple Glazed Ham | Serves 20 as main, or more as part of feast . INGREDIENTS 1 leg ham (4.5kg/9lb), cooked (or smoked) bone in and skin on Cloves (optional – mainly for decorative purposes) 2 oranges, cut into quarters 1 cup water Glaze: ¾ cup each maple syrup (or substitute with honey) + brown sugar 3 tbsp dijon mustard ¾ tsp ground cinnamon + ½ tsp All Spice (or sub nutmeg) . DIRECTIONS 1. Preheat oven to 300F/150C. 2. Mix Glaze ingredients. 3. Remove the skin of the ham, ensuring you leave the fat on (see video). 4. Score diamond shapes across the surface of the ham. Insert cloves into intersection of crosses. 5. Place the ham in a large baking dish. Squeeze the juice of 1 orange over the ham. Place skins + the remaining orange in the baking dish. 6. Rub 1 tbsp Glaze on underside of ham, then 2/3 of the rest on the top and sides (save rest for basting). Pour water into pan. 7. Bake 1.5 – 2 hours, basting generously every 30 minutes. It’s ready when the surface is caramelised, per video. Rest 15 – 20 minutes before serving and baste plenty more times with juices – as it thickens, it glazes the ham even more. 8. Great served at room temp OR warm, see recipe on site for full make ahead directions. I like to serve slices drizzled with pan juices. I usually also provide a Hot English Mustard and Dijon Mustard on the side. . #recipetineats #recipevideo #christmasham #glazedham

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Ingredients for the Mustard-Orange Glaze:
* 1 cup light brown sugar
* 3/4 cup dijon mustard
* 1 orange, the juice and grated zest

1. Remove the ham from the refrigerator and bring to room temperature, about 30 minutes before cooking.
2. Preheat the oven to 325 degrees.
3. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
3. Insert the cloves into the ham, placing them at the intersections of the cuts.
4. Put the ham, flat-side down, on a rack in a roasting pan.
5. Pour 1/4 inch water into the bottom of the pan.
6. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes.
7. In the meanwhile, in a separated bowl (the glaze): 
8. Increase the oven temperature to 425 degrees F.
9. Pour half of the Glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more.
10. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.