Ham with Honey Mustard and Orange Glaze
Baked Ham with Honey Mustard Glaze
Spring is officially upon us. To celebrate the miracle of new growth, we gather to share in our spring rituals, and we prepare for the Easter feast.
Jewish dietary law prohibits the consumption of pork, which in many parts of the world gives lamb the natural advantage for Easter and other spring celebrations. Although, it seems odd to celebrate a Jewish life like Jesus’ with a feast of prohibited food, here in Nebraska, ham is an Easter tradition for the same reason it is in many other parts of the world. Simple pragmatism.
For more than 3,000 years in many parts of the world, the tradition of smoked ham at Easter stems from the fact that pigs are traditionally processed in the late autumn, with the roasts submerged in a salty brine to preserve the meat over the winter. When spring comes, the hams are at the peak of their flavor — and at an ideal time, when protein is scarce in many societies. It’s no wonder ham became a celebratory feast in cities all over the world.
A reader in California shared this simple recipe for baked ham with a Buzz Savories Honey Mustard Glaze — rich, salty, juicy and flavorful, let it connect you to thousands of years of tradition.
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Ham with Honey Mustard and Orange Glaze
What You'll Need:
- 1 cup brown sugar
- ¾ cup Buzz Savories Honey Mustard
- 1 orange zested
- 1 orange juiced
- 10 lb. fully cooked and smoked ham
How To Prepare:
- Mix the Buzz Savories Honey Mustard, orange zest, orange juice, and brown sugar together in a small bowl.
- Thoroughly brush the glaze over the ham. The glaze can be spread on the ham 2 hours prior to baking.
- Place ham in a 325 degree oven and roast for 10 minutes/pound of ham.
- Glaze every 15 minutes during roasting time.
- Pull the roasted ham from the oven when done (internal temp 130 Degrees) and allow to rest 20 minutes before slicing and serving.