Recipe: Hickory-Smoked Easter Ham

Posted online April 19, 2011 | 1:03 pm

Recipe for Hickory-Smoked Easter Ham. This recipe is so simple, it's almost not a real recipe. But this wonderful smoked ham can be the centerstage attraction on your holiday dinner table.

Why try? So delicious, so easy. Why stress over your Easter dinner?

Foodie Byte: The hickory-smoked spiral sliced ham from Ozark Mountain Smokehouse comes fully-cooked and ready to eat, but you may wish to heat it in the oven to serve warm, so we've provided instructions to do so. The brown sugar/honey/sorghum ham glaze that comes with the ham really adds a fabulous finishing touch.

This recipe is part of our Easter with Ease menu feature.

For this recipe we used Ozark Mountain Smokehouse spiral-sliced smoked ham, available for purchase in The Food Channel Store.

Ingredients

Fully-cooked ham, such as Ozark Mountain Smokehouse Hickory Smoked Spiral-Sliced Ham
Prepared glaze

Preparation

Heat in the oven in a covered roasting pan, preferably inside a roasting bag at 250°-300°F for 2 1/2 to 3 hours for a 7.5-8.5 pound ham and 3-4 hours for an 8.5-9.5 pound ham. (Heating it uncovered or un-bagged may result in drying out the meat.)
Use a meat thermometer and remove when the internal temp reaches 155°F.
If desired, pour ham glaze over the ham and serve warm.

[[In-content Ad]]