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  • Writer's pictureTommy Centola

Glazed Ham

With Easter upon us, I thought I would share two new ways to cook your main dish. Let's start with a ham.

1 12 to 15-pound bone-in precooked ham

Whole cloves, as needed (optional)

1 cup fig preserves

2 cups apple cider, or more as needed

1 sprig rosemary

1 tablespoon Creole mustard

About an hour before baking, remove ham from refrigerator and bring to room temperature.

Preheat oven to 400℉.

Slice the rind off of the ham, if necessary; score all over in a crosshatch pattern. If desired, place one clove in the corner of each crosshatch. Place fig preserves in a small sauce pan over low heat; thin with a teaspoon or so of apple cider, and stir in Creole mustard. Add rosemary sprig and heat, stirring occasionally for 10 minutes; remove and discard rosemary . Taste and add additional mustard if desired.

Place ham in a baking rack in a large roasting pan; transfer to the oven and bake for 30 minutes. Remove it from the oven and brush all over with fig mixture; pour 3/4 cup apple cider into bottom pa, replenishing as necessary over the course of fasting. Return and roast until heated through and browned, about 30 more minutes.

Transfer ham to a serving platter and allow to rest at least 20 minutes before carving.

Place roasting pan over 2 burners set to medium-high; add a cup of cider or water, scrape up any browned bites, and bring to a simmer; cook, stirring occasionally, until reduced by half and thickened slightly. Taste and adjust seasonings; transfer to a gravy boat and serve with sliced ham.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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