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.
Note: You will need a meat thermometer to test the temperature of the ham.
- 1 Uncooked boneless pork leg (around 3 lb)
- 1 Jar (13 oz) Bonne Maman® Peach Preserves
- 3 Tbsp. Brown sugar
- 4 Tbsp. Lemon juice
- 2 Tsp. Clove, ground
- 2 Tsp. Ginger, ground
- ½ Tsp. Cardamom, ground
- 3 Quarts Water
- ½ Cup Salt
- ⅓ Cup Sugar
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.
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!