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.