While lamb is our usual go-to for Easter dinner, we decided to switch things up and make a ham this year. Part of the reason was the Roasted Ham with Mustard-Herb Crust recipe by Tracey Seaman that caught our attention in the most current issue of Fine Cooking Magazine. You don your Easter outfit, and the ham gets dressed up with a simple sweet-savory topping. Of course, this lovely dinner could be served anytime of the year.
Not sure why we don’t serve ham more often. It usually makes for an easy meal. Here, the ingredient list is short and the prep minimal, which left us time and energy to concentrate on our other dishes that included a Sriracha Deviled Egg appetizer, a Spring Salad with Strawberries, a Rainbow Chard Casserole with Parmesan Crumb topping, and a Potato, Fennel and Leek Gratin.
The original recipe said the ham serves 6-8 people. Well, we hosted a small crowd of seven and there was easily a half of ham left—which suited us just fine because we had leftovers for future meals such as ham-fried-rice, frittatas, sandwiches, casseroles, and soups.
So next time you have a craving for ham, and you need to feed a crowd, this recipe may be just the ticket!
Roasted Ham with Mustard-Herb Crust
- 1 9-lb. spiral-sliced ham (preferably uncured)
- 1/4 cup plus 1 Tbs. apricot preserves or apple jelly
- 6 Tbs. whole-grain mustard
- 2 tsp. dried herbes de Provence
- 3 large yellow onions, each cut into 1/2-inch wedges
- 1-1/2 cups unfiltered apple cider or unsweetened apple juice
- Put the ham cut side down in a 9×13-inch roasting pan. Let stand at room temperature for up to 4 hours before roasting.
- Position a rack in the lower third of the oven and heat to 375°F. In a small saucepan or microwavable bowl, warm the preserves. Using a small offset spatula, spread onto the rounded top side of the ham; spoon the mustard over the preserves, then sprinkle the herbs on top. Scatter the onions in the pan, and cover the ham loosely with a sheet of foil to prevent the crust from burning. Place in the oven and roast for 1 hour.
- After 1 hour, brush about 1/2 cup of the cider on top of the ham; pour the remaining 1 cup of cider into the pan with the onions, cover with the foil, and roast 30 minutes more, until the onions are tender.
- Transfer the ham and onions to a serving platter and the pan juices to a gravy boat. Let the ham rest for a few minutes before carving.
- Arrange slices and cooked onions on a platter and serve.