Every family seems to have a raft of traditional dishes, certain meals served without fail whenever one holiday or another comes around. Here at the Barn, this is our Easter favorite, as it has been for more years than anyone can remember.
1 fully-cooked ham (about 12 lbs.)
1 jar Mother’s Mountain Raspberry Apricot Jam
1/2 cup Mother’s Mountain Zesty Honey Mustard
3 tsp vinegar
1 tsp ground ginger
Dash nutmeg
Preheat oven to 350 degrees. Place the ham in an open, shallow roasting pan and bake until a meat thermometer reads 350 degrees. In a saucepan combine the preserves, mustard, vinegar and ginger and warm over medium heat for 5 minutes. Strain and set aside. Remove the ham from the oven, cut off any rind, trim and smooth the ham and score it in a diamond pattern. Then brush it with the glaze and return to the oven.
Bake the ham for 30 additional minutes, or until it is nicely glazed. As it cooks, brush it every now and again with what is left of the glaze. After you take it out of the oven, transfer it to a serving platter or cutting board and let it stand for 5 minutes before serving. Here in Maine we put some Portland Beer Mustard on the table to go with it, and to surprise guest, should their attention wander.
