Recipe: Perfect Ham with Jezebel Sauce
Â A glistening ham is an Easter tradition, but if you’re intimidated to give it a try, let me ease your mind with a few simple tips. Plus, I’m sharing my recipe for sweet-and-spicy Jezebel Sauce, a southern specialty that hits all the right notes for Easter feasting. It balances perfectly with a savory, salty ham. Trust me, one bite and this will become one of your Easter traditions, just like mine!
Perfect Ham Tips
1. Choose a bone-in ham over a boneless ham. It will have more flavor, and the bone can be used later in soups or stocks.
2. Pay attention to water on the label. Choose a ham that has no water, or is listed with “natural juices.”
3. Bring your ham to room temperature before cooking. You’ll get a more even cook.
4. Always cook your ham with the largest, flattest side down in a roasting pan, covered tightly with foil. This will help seal in the juices. Add a cup of water to the bottom of the pan and add more mid-cooking, if needed. Follow cooking guidelines on your ham, or bake at 375 degrees, 16 minutes per pound.
5. Most hams come with a glaze packet, or you can make your own. Add some crunch to the glaze to create a crust by sprinkling breadcrumbs over the glaze for the last 30 minutes of cooking.
1/2 cup orange marmalade
1/2 cup pineapple preserves
1/2 cup apricot jam
3-10 tablespoons horseradish, depending on taste
1 teaspoon ground mustard
dash of salt
dash of pepper
In a small saucepan over low heat, stir all ingredients together, using a minimum amount of horseradish. Taste and add more horseradish if desired. I like it to give a sweet bite, with a little bit of resonating heat in the back of my mouth. Remember, you can always add more heat, but you can’t take it out!