Figgy Glazed Piggy

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The star of many Easter dinners is a roasted leg of lamb. Other popular choices are ham and turkey. We like to make Easter Sunday simple and recommend buying a pre-cooked Honey or Brown Sugar Ham from your local market. All you have to do is move it from your fridge to the oven. By the time your side dishes are finished, your ham will be warm and ready to serve. The ham would be delicious as is, but we love to add an additional layer of flavor by basting on a thick fruit-based glaze.

Ingredients:Figgy Glazed Piggy

  • 1 (10-pound) cooked bone-in spiral cut ham – we like Smithfield
  • 1 1/2 cups water
  • 1 cup fig preserves or all fruit spread
  • 1/4 cup Dijon mustard
  • 1/2 cup cider vinegar


Preheat the oven to 325 degrees. Put the ham, cut side down, in a roasting pan or large baking dish. Add 1 1/2 cups of water and cover with foil. Bake for 1 hour.

With 20 minutes remaining, make the glaze by whisking all of the remaining ingredients together in a saucepan over medium-low heat. Allow the glaze to come to a low simmer and reduce heat to low.

Remove the foil and brush the ham with the glaze. Make sure to get the glaze into all the little cracks around the spiral. Bake the ham, uncovered, another hour basting again every 15 minutes. Remove the ham from the oven when an internal temperature of 140 degrees is reached on an instant-read thermometer. Transfer the ham to a carving board and it let rest for 10 to 15 minutes. Baste it one last time. Pour the remaining glaze into a small dipping bowl.

Thinly slice the ham and arrange it on a serving platter. Serve with the extra glaze on the side.

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