Glazed ham, Peppers rev up an Easter classic

 

Main dish

Peppadew-Glazed Ham

1/2 cup agave syrup

1/2 teaspoon ground cloves

1/2 cup orange juice

1 cup (about 6 ounces) mild Peppadew peppers, drained and patted dry

7-pound cooked, spiral-cut, smoked bone-in ham

Heat the oven to 350 degrees. Coat a roasting pan with cooking spray.

In a blender, combine the agave, cloves, orange juice and Peppadews. Puree until smooth. Transfer to a small saucepan over medium heat. Bring to a simmer and cook until thickened, about 10 minutes.

Set the ham in the pan, and brush it with half of the glaze. Bake for 1 hour, brushing with additional glaze every 20 minutes. Let the ham rest for 15 minutes before slicing.

Per serving: 140 calories, 30 calories from fat (21 percent of total calories), 3 g fat (1 g saturated, 0 g trans fats), 55 mg cholesterol, 9 g carbohydrate, 0 g fiber, 8 g sugar, 19 g protein, 1,090 mg sodium.


Associated Press

Glazed ham is an Easter dinner classic, and I’ve made this one effortlessly delicious to.

The concept is pretty basic – get yourself a bone-in ham (they tend to have more flavor), dump glaze on it, pop it in the oven, and walk away except to glaze every now and again.

The trick that puts this sweet-and-tangy ham glaze over the top – and way above your basic honey-glazed ham – is spiking it with Peppadews, a small, tangy red pepper. These peppers, which look like cherry tomatoes, have a mild heat, a pronounced sweetness and just a kick of tang. Pureed with orange juice and agave syrup, they make an awesome complement for a baked ham.

Grocers sell Peppadews both jarred and loose (at the olive bar). If you can’t find them, you could substitute jarred roasted red peppers and a splash of hot sauce, or yellow banana peppers.

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