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Classic Easter Ham

Another Easter classic: roast ham, this time glazed with sweet Bonne Maman preserves. As with the biscuit recipe, the possibilities here are also wide-ranging, from apricot to peach to raspberry.

Feeds 6-8

Note: You will need a meat thermometer to test the temperature of the ham.

Brine Ingredients:

  • 3 Quarts Water
  • ½ Cup Salt
  • ⅓ Cup Sugar

Brine Instructions:

Heat water to a near boil, add salt and sugar, and turn off heat. 

Allow to cool completely and then add pork.

Brine for 24 hours.

 

Ham Instructions: 

Preheat oven to 325°F.

 

Mix Bonne Maman Peach Preserves, lemon juice, brown sugar, and spices in a small bowl (for baste). 

Place pork in a heavy-bottomed roasting pan with a rack.

Baste pork every 10-15 minutes with the preserves mixture.

Roast pork for 1.5 hours or until internal temperature reaches 140°F. 

 

Slice, serve, and enjoy!

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