Ham A big Ham
In her latest YouTube video, Brenda Gantt prepares a succulent and flavorful ham for Easter. With her signature techniques and special glaze, Brenda showcases how to create the perfect centerpiece for your holiday table. Join Brenda in her kitchen as she shares her tips and tricks for cooking a ham that is tender, juicy, and bursting with flavor. Get ready to savor the deliciousness of a big ham, the ultimate Easter indulgence.
1 whole ham (around 8-10 pounds)
1 cup brown sugar
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup apple cider vinegar
Cloves (optional, for garnish)
Preheat your oven to 325°F (165°C).
Remove any packaging from the ham and place it on a roasting rack in a large roasting pan.
Score the surface of the ham by making shallow cuts in a diamond pattern with a sharp knife. This will help the glaze penetrate the meat.
In a small bowl, combine the brown sugar, Dijon mustard, honey, and apple cider vinegar. Mix well to create the glaze.
Brush a generous amount of the glaze all over the ham, making sure to coat it evenly.
If desired, you can insert cloves into the scored sections of the ham for added flavor and presentation.
Cover the ham loosely with aluminum foil and place it in the preheated oven.
Bake the ham for approximately 20 minutes per pound or until the internal temperature reaches 145°F (63°C). Basting the ham with the glaze every 30 minutes will add extra flavor and help create a beautiful caramelized exterior.
Once the ham reaches the desired temperature, remove it from the oven and let it rest for 15-20 minutes before carving.
Slice the ham and serve it warm. You can drizzle any remaining glaze over the slices for an extra burst of flavor.
Enjoy your delicious baked ham!
Please note that this is a condensed version of a recipe, and it’s always important to follow any specific instructions or guidelines provided by the original recipe or a trusted source.