Best Easter Ham Recipe

This is the Best Easter Ham Recipe featuring Maple-Bourbon Glaze & Sauce!

Best Easter Ham Recipe

Baked Ham with Maple-Bourbon Glaze & Sauce

I am a big fan of sauce and feel that all meat is enhanced by a great sauce. That’s what makes this the Best Easter Ham Recipe. It’s the combination of the Maple-Bourbon Glaze and Sauce. You don’t find a lot of sauce recipes for ham, but I am pleased to say this one is a winner.

It’s very easy to create both the glaze and the sauce because they start with the same base recipe. The glaze includes real maple syrup, bourbon, brown sugar, Dijon and soy sauce. Then apple cider and apple cider vinegar are added to half of the reserved glaze to create the sauce. The result is a slightly sweet (but not too sweet) and slightly boozy sauce, which pairs perfectly with baked ham. The sauce recipe makes just a small quantity, but only a drizzle of this flavorful sauce is needed. It’s also easy to tweak the sauce to your own taste. Just add a little more Dijon, a little more vinegar or whatever flavor you want to boost.

Leftovers and Small Gatherings

Leftovers? – stay tuned for a delicious Asparagus & Ham Quiche recipe coming shortly. In the meanwhile, here are some additional yummy recipes for using your leftover ham:

• Cheesy Ham & Hash Brown Torte
• Ham & Swiss Croissant Bake
• Ham Gruyere & Apple Galettes
• Savory Dutch Pancake

Small Gathering? – perhaps there’s just two of you and a big ham doesn’t make sense. If so, give this idea a try. Pan brown a ham steak and make just the Maple-Bourbon Sauce. It’s a perfect approach with minimal fuss, but still special enough for a holiday!

Roasted Spring Vegetables

Want to lighten up the potato and vegetable side dish for your holiday meal? Try these Roasted Spring Vegetables pictured with the Maple-Bourbon Glazed Ham. For this version of the vegetables, I didn’t include the green beans. Instead, I used just the baby red potatoes, asparagus, carrots and fennel. I’ve made these vegetables a number of times and thought it would be helpful to pass on the following tips I’ve learned along the way:

Peel thicker asparagus stalks before roasting them. This will ensure that all of your asparagus roasts uniformly. The peeled asparagus also provides a unique contrast which I like.

Whenever I roast multiple vegetables I always keep them separated on the pan. This helps in the event that one of the vegetables gets done before the others. If that happens, just remove that vegetable, and wrap it in foil to keep it warm. Then you can mix it back in with the rest of the vegetables once they’re all roasted to perfection.