Add some elegance to your Easter ham with an apricot and Riesling glaze. This sweet and savory glazed ham is delicious and really easy to put together!I can’t believe Easter is next weekend. Seriously, where does the time go? I feel like we were just celebrating the new year!
Throughout my childhood, my family and I went out for Easter dinner. I complained all the time because I wanted to stay home and cook. So, quite a few years ago I got everyone on board with the idea and I started cooking Easter dinner.
Now that I’ve done so many holidays, I understand why we always went out – it’s a lot of work! So, Kyle and I decided to go out for brunch this year at our favorite restaurant. I’m pretty excited – a holiday where I don’t have to cook or clean up!
Of course I still wanted to share some Easter recipes with you all, so I ended up making a full holiday meal this week. First up is this amazing ham! Seriously the best ham I’ve ever made and eaten. The glaze is phenomenal – I mean come on, it has wine in it!The apricot and Riesling glaze is perfect for spring and it pairs perfectly with the salty/smoky ham. I’m pretty picky when it comes to buying hams. Most that you’ll find in the grocery store are pressed into a mold to get that perfect shape. I searched all over to find non-pressed hams and ended up scoring big at Costco. The hickory smoked ham is not pressed, so it has a natural flat shape. It also happens to be one of the tastiest hams I’ve ever had.
It came with a glaze, so if you’re really looking for convenience that’s always an option. I highly recommend making the apricot-riesling glaze, though. It’s very spring-tasting and easy to make! You can make it a day or two ahead of time and keep it in the fridge. Then, just warm it up when you’re ready to use it. If you’re looking for an easy Easter ham that will impress your guests and bring some elegance to your table, this recipe is for you! I’m still thinking about it 5 days later. It really is that good!
- 2 Tablespoons Butter
- 2 Shallots, thinly sliced
- 2 Cloves Garlic, finely minced
- 1 ½ Tablespoons Dijon Mustard
- 2 Teaspoons Fresh Rosemary
- 2 Cups Riesling Wine
- 1 Cup Apricot Preserves
- 1 (8 lb.) Smoked Ham
- Preheat the oven to 350º.
- Place the ham in a roasting pan and cover lightly with foil. Bake the ham for 1 hour and 30 minutes.
- While the ham is roasting, melt the butter in a medium pot over medium-high heat. Add in the shallots and garlic and sauté for 2-3 minutes or until fragrant and just starting to soften. Add in the Dijon mustard and rosemary; cook for 1 minute longer.
- Pour in the wine and bring it to a boil. After 5 minutes, whisk in the apricot preserves. Turn the heat down to low and allow the glaze to simmer, stirring frequently, for about 20 minutes or until the glazed has reduced and thickened enough to coat the back of a spoon.
- Remove the glaze from the heat and set it aside to cool.
- Once the ham has baked for 1 hour and 30 minutes, remove it from the oven and cover the top with about ½ off the glaze. Place it back in the oven, uncovered, and let it bake for 30 minutes.
- Remove the ham from the oven and let it rest for about 10 minutes before carving.
- Reheat the glaze on the stovetop, adding a little water or broth to thin it out if necessary.
- Serve the ham with the glaze alongside.
- The glaze can be made a day or two ahead of time. Heat it up on the stove before using.