RECIPE: Hickory-Smoked Easter Ham
So delicious, so easy. Why stress over your Easter dinner?
This recipe is so simple, it's almost not a real recipe. But this wonderful smoked ham can be the center stage attraction on your holiday dinner table.
A fully-cooked hickory-smoked spiral sliced ham comes ready to eat, but you may wish to heat in the oven to serve warm, so we've provided instructions. The brown sugar/honey/sorghum ham glaze that comes with the ham adds a fabulous finishing touch.
- 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.
- 1 (8 1/2 pound) fully-cooked Hickory Smoked Spiral-Sliced Ham
- 1 cup prepared glaze