I’m completely late in blogging about the ham I made for Easter dinner….where has the time gone? I haven’t been doing much new cooking or baking lately, we’re in our busy spring sports season and it’s been a lot of grilling and quick dinners. Lacrosse season is ending next week and I’ll definitely be getting back into the kitchen. It’s been too long and I find baking especially a stress reliever for me.
Back to the ham… it was delicious and unique. I combination of the rosemary and citrus complimented the other parts of our dinner. The original recipe called for making it in the oven, but I used my slow cooker and it worked perfectly. Plus it freed up my oven for roasted potatoes and pineapple casserole!
1/2 cup brown sugar
1/4 cup dijon mustard
1 Tbsp minced garlic
2/3 cup orange marmalade
1/3 cup grapefruit juice
1 Tbsp fresh rosemary, finely chopped
1 tsp salt
In a medium pan, whisk together the brown sugar, mustard, garlic, marmalade, juice, rosemary and salt. Over medium heat, bring the glaze to a boil. Reduce to low and simmer for 8 minutes.
Place your ham in a slow cooker and turn to low. Pour glaze over the top of the ham, keeping as much glaze on the ham without it sinking to the bottom of the pan. Cook on low for 4 to 5 hours. Baste every hour. Allow to rest for 20 minutes before serving. Spoon any remaining glaze over the ham and serve warm.
Source: Jones Dairy Farm