Beeler’s produces my favorite bacon and, come to find out, little 2 – 3 pound spiral cut hams! How convenient! We studded two with cloves and glazed them for Easter – just enough for eight people and a just-right amount of leftovers for sandwiches.
Most hams are fully cooked when you buy them, so all you really have to do is heat them up. But the cloves and glaze just add so much flavor and festivity – treat yourself! (We’ve even been known to throw another mini ham in the oven just so we have it for lunches – so much better than your usual cold cuts!)
Make the glaze just before you’re ready to put it on the ham and into the oven, otherwise it may harden into a little mustard caramel. (If this does happen, just add a tablespoon or two of water and reheat until it is a syrupy consistency and get it on the ham pronto.)
- one or two, 2 - 3 pound fully cooked boneless hams (great if spiral cut!)
- whole cloves
- 1/4 cup brown sugar
- 1 Tablespoon grainy mustard
- 2 teaspoons apple cider vinegar
- You've got your ham in the oven, right? Set it in a pie plate or other serving dish, stud with cloves and cover with foil. Low heat, like 325 degrees F, will do it, about 45 minutes for 6 pounds or less.
- Make the glaze: combine the brown sugar, mustard, and apple cider vinegar in a small, heavy bottomed saucepan. Bring to boil and simmer until slightly thickened, about 10 minutes.
- Remove ham from oven, take off the foil, and brush or drizzle the glaze all over. Crank up the heat to 375 and return ham to oven for final 30 minutes or so cooking; watch for glaze to caramelize, but stop shy of burning. Remove ham from oven and let rest for 15 minutes before serving. Enjoy your feast!