Helluva Ham

Ok, you have to try this. It’s really just lick the pan good. Well, you might not want to do that. Pans get pretty hot after being in the oven for 2 hours.

I also have a confession to make. I literally stood in my kitchen for a good 2 minutes (with the camera 10 feet away) and considered taking pictures for this recipe post. And you can obviously see how that turned out. Sorry. I’ve failed you again.

But this ham recipe will fulfill you more than my photos ever could. So make it. For Christmas. If you’re baking a ham, that is. Although it might be good on other meats, too. Lemme know how that turns out if you are feeling adventurous.

Sweet ‘n Spicy Baked Ham


1/8 cup raspberry jam

1/8 cup apricot jam

1/8 cup prepared horseradish
1/8 cup olive oil
1/4 cup dijon mustard

1 big ham (the aforementioned glaze is enough to cover prolly a 10lb ham)

SCORE the skin of the ham to ensure all the glaze juices get into the meat. Combine all the glaze components. Pour (or brush, your call) the glaze over the pig. Bake according to package directions.

*I actually got this recipe off allrecipes.com a long time ago, however, when I tried to locate it recently it was nowhere to be found. Good thing I had jotted down a vague resemblence of the ingredients on a post-it. And actually kept it. Too bad it only had proportions listed, so we ended up making enough glaze for an entire pig. I know. I’m an organizational rock star.
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4 Responses to Helluva Ham

  1. Kristy says:

    I'm gonna make a helluva half-you-know-what ham! :)
    Because I didn't have the wherewithal to pick up all the ingredients while actually AT the store. I'm missing apricot jam and horseradish…we'll see what happens. Oh, and this happens to be my first ham EVER

  2. Jen @ Dear Mommy Brain says:

    You might try subbing some spicy mustard for the horseradish… Good luck and let me know how it turns out!

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