What’s more traditional than a ham for Easter dinner? This recipe marries sweet citrus, mustard, and rosemary in a glaze that compliments the smoky roasted ham perfectly.
And don’t forget dessert! Besides a ham, nothing says Easter more than carrot cake.
Serves: 12, 3 1/2 oz servings
1 (5 pound) bone-in fully cooked ham, shank portion
2 tablespoons whole cloves
1/2 cup Dijon mustard
1/4 cup packed SPLENDA® Brown Sugar Blend
1 tablespoon orange juice
1 tablespoon chopped fresh rosemary
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Preheat oven to 325 degrees F. Using sharp knife, score top of ham in a diamond pattern, then stud with cloves. Place ham on a rack in a shallow roasting pan. Bake 40 minutes.
Meanwhile, combine all other ingredients. Remove ham from oven and brush a thick layer of glaze all over ham. Return to oven and bake 30 to 45 minutes more, or until an instant-read thermometer registers 135 degrees F, brushing two more times during baking with remaining glaze.
Cover ham with foil and let stand 15 minutes before carving.
Total Fat: 6g
Saturated Fat: 2g
Total Carbs: 7g