Glazed Holiday Ham

Are you looking for a rockstar recipe to be the star of your holiday dinner table? Impress your guests with something unique and discover the secret to a perfect holiday ham in the recipe below. Plus, watch the video to get a few exclusive tips from a local chef.

Did you know the ham you picked up from the grocery store could have come from a local farm right here in South Dakota? Marc Reiner is a local hog farmer from Tripp who is proud to provide the centerpiece for so many families’ holiday meals.

Marc raises pigs, cattle, corn, soybeans and wheat on his family farm and says sustainability is his number one goal while managing all aspects of his farm. “It’s something we factor in every day,” he said. “I want my children and their children to have the opportunity to farm, just like I’ve had. We make sure we take care of the land and our animals because that is our livelihood.”

 

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Watch the video below to hear more from Marc about his farm and learn how to make an amazing glazed holiday ham.

 

Print Recipe
Glazed Holiday Ham
Course Main Dish
Servings
Ingredients
  • 1 hickory-smoked ham spiral-sliced
  • whole cloves
  • 1/2 cup apple jelly
  • 1 1/2 teaspons Lemon Juice
  • 1/2 teaspoon Ground Cinnamon
  • 1/8 teapoon nutmeg
Course Main Dish
Servings
Ingredients
  • 1 hickory-smoked ham spiral-sliced
  • whole cloves
  • 1/2 cup apple jelly
  • 1 1/2 teaspons Lemon Juice
  • 1/2 teaspoon Ground Cinnamon
  • 1/8 teapoon nutmeg
Instructions
  1. Preheat oven to 300 F. Crisscross two large pieces of foil on a baking sheet. Place ham on top of foil. Do not separate slices. Stud with whole cloves. Whisk together apple jelly, lemon juice, cinnamon and nutmeg. Brush on ham and wrap in foil.
  2. Bake for 2 hours.
  3. Unwrap ham, leaving the foil in the baking pan. Continue to bake the ham unwrapped, until internal temperature reaches 115 F, 30 to 60 minutes longer, depending on size of the ham. Bake ham approximately 15 to 17 minutes per pound. Baste ham occasionally.
Recipe Notes

Thank you to our sponsors Hy-Vee and Oh My Cupcakes! for their support of Across the Table and the Hungry for Truth initiative.

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