Easter is only a week and a half away! What are you making for Easter dinner? In our family, there’s always two things on the table – manicotti and a great big ham!
Did you know that Christians eat ham during Easter due to the fact that pigs were seen as symbols or signs of luck or fortune in pre-Christian European culture? Ham is commonly eaten during the Easter holidays in European countries and the United States. See? Now your learned something new.
Want to win an Easter ham? And guys… this isn’t just ANY ham! It’s a Jones Dairy Farm Hickory Smoked Ham. Now through Wednesday, 4/16, enter below for the chance to WIN – a $75.00 value!
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Balsamic and Dijon-Glazed Ham (Recipe from Jonesdairyfarm.com)
- 1 Jones Dairy Farm Hickory Smoked Semi-Boneless or Bone-In Ham
- salt and pepper to taste
- 3/4 cup dark brown sugar
- 3 1/2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
Remove ham from refrigerator 1 hour before cooking. Unwrap ham and generously pat salt and pepper all over ham.
Place ham on large cutting board, fat side up and score ham with 1/2-inch deep cuts, in a diamond pattern.
To make the glaze, combine brown sugar, balsamic vinegar and Dijon mustard in small bowl. Preheat oven to 325°F.
Place ham (fat side up) on roasting rack in roasting pan. Cook uncovered ham in oven 15 minutes per pound or until the internal temperature reaches 140°F on meat thermometer.
Halfway through the baking period, remove ham from oven and brush with half the glaze. Cook for another 45 minutes and brush with remaining glaze. When ham is done, let rest at least 5 minutes before slicing.
Sponsored by Jones Dairy Farm.