I love Easter! Springtime and sunshine...a beautiful morning church service with all of my favorite hymns, and family fun with an Easter egg hunt and delicious brunch - or dinner - or both?
There is always lots of conversation about the way it has to be, and every year we seem to end up with both an Easter Brunch, followed by an Easter Dinner later in the day. Keeps everyone happy, but man oh man, it is a lot of work the day before!
This family-favorite ham is so delicious, that I always try to sell it working for both brunch and dinner, but my girls love their egg & cheese quiches, egg & ham strata, French toast casseroles and fresh blueberry strata - what's a Mom to do?
At the end of the day, I'm secretly glad that there will be leftover ham for some wonderful ham sandwiches the next day!
I usually make a boneless "cottage" ham for big crowds, but this year Katie received a spiral cut ham from work, so we worked with that. This recipe works well with any type of ham you are making. I always heat my holiday hams in fresh pineapple juice (not the canned stuff), together with a sliced onion, which helps to pull out the saltiness from the ham.
The glaze can be made the day before and reheated just before baking. Get ready for lots of finger-licking and oohs and ahhs when you get a taste of this sweet and savory glaze.
I usually serve a extra on the side, perfect for drizzling over warm ham slices at dinner. You can also smear a little Cherry Brown Sugar Glaze on leftover ham sandwiches - finger licking good! Hope that you enjoy as much as we do!
10 lbs. spiral cut ham
2 cups Dole fresh pineapple juice
1-1/2 cups cherry preserves
2 tablespoons brown sugar
2 teaspoons spicy brown mustard
¾ teaspoon cinnamon
¼ teaspoon ground cloves
HOW I MAKE THIS:
YIELD: Serves 10-16
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