In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.

Easter conjures up images of baskets, bunnies, peeps, egg hunts and a holiday favorite — ham. However, while ham is the star of the Easter feast for more than two-thirds of Americans, almost 50 percent admit they need some help picking the perfect ham, according to a survey by the National Pork Board.

This was my first time glazing a ham.  The recipe was super easy to prepare and well worth it. The glaze was also delicious. Awesome! Huge hit, very juicy! Perhaps this is what you should serve for your Easter dinner.

Happy Easter to all!

Ingredients

• 1 fully cooked ham, about 6 to 8 pounds
• 1/2 cup pure maple syrup
• 1/2 cup brown sugar
• 1/2 cup apple juice
• 1 heaping tablespoon brown or Dijon mustard
• dash cinnamon and ginger or allspice, optional

Preparation:

Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. Combine glaze ingredients in saucepan; bring to a boil and boil for about 2 minutes (be careful not to let it boil over). About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham. 

Serves 8 to 10.