Easy & Amazing Overnight Easter Ham
Ingredients
- 1 fully cooked ham
- 1 18oz jar apricot preserves
- 1 8oz can crushed pineapple labeled as being “in 100% pineapple juice” or “in its own juices”
- 1 cup unsalted chicken stock
- 2 pounds brown sugar
- 1/4 cup stone-ground mustard (Inglehoffer brand preferred)
- 1/4 tsp ground clove
Instructions
Prep the ham
- Preheat oven to 350. Unwrap the ham and trim off the thicker parts of the external fat. Don’t worry about getting all of it. Then score the top side of the ham in a criss-cross fashion, with scores about 1.5in apart. If using a spiral-cut ham, skip the scoring part. Put the ham in a large roasting tray.
Make the glaze
- Whisk the remaining ingredients together and pour over the ham. Rub it on evenly.
Cook the ham
- Bake the ham, uncovered, at 350 for 40 minutes. This is on the “Bake” setting, not “Convection Bake”
- Turn heat down to 170 if your oven can go that low. If not, set to 200.
- Spoon some of the glaze that has fallen into the pan over top the ham. Cook overnight.
- If your oven only goes down to 200, you may want to loosely cover the ham with tin foil. Don’t seal it tightly, just kinda form it around the ham and set it on top. This will help keep it from getting too dry.
- Baste the ham as soon as you wake up. Turn the temperature back up to 350 for 30 min to caramelize the glaze.
- Set the oven to “Warm” and let sit the rest of the day, basting every hour or so, until it’s time to carve and serve.