Glazed over

I'm not sure how it happened, but my family is officially turkeyed out.  Easter came and the consensus was clear....anything but turkey for dinner.....please!  Considering we only have it once or twice a year, I was surprised by the vehemence with which my gang pleaded for mercy.  So the challenge was on and I am happy to report that I think I won....with a spiral cut ham no less.  Brown sugar glazes, pineapple slices all seem so tired, so done.  We usually have it with the sweet and sour mustard sauce that I shared with you before, but I wanted something different, something new, something with a bit of sass.  After poking through numerous cookbooks and surfing the net, I found it.  An orange glaze!  It was different.  It was tasty.  It was fantastic!  The edges of the ham became candied, sweet and citrusy, without completely overpowering the smokiness of the ham.  A real keeper of a recipe that I will be making again for sure.

Ina's Orange Glaze
Adapted from the Barefoot Contessa

6 cloves garlic
8 1/2 oz  orange marmalade
1/2 cup grainy Dijon mustard
1 cup brown sugar, packed
Zest of one orange
1/4 cup orange juice, freshly squeezed

Place cloves of garlic in food processor and pulse until finely minced. Add the remaining ingredients and process until mixture is smooth and well combined.  (Alternatively, mince garlic by hand and place in bowl.  Add remaining ingredients and whisk until smooth)

Brush glaze over ham and place in oven.  Bake for 20 minutes and then baste ham with more glaze.  Continue to bake ham for another 20 minutes and then remove from oven and brush with more glaze.  Return to oven and bake until ham is warmed through, about one hour in total.

Just for fun, I learned how to fold a napkin like a bunny here.  It must be a square napkin...rectangular ones do not work out well (with thanks to Kim for lending me from her stash).  It added a bit of Easter whimsy to breakfast.

Hope your Easter was blessed with family, friends and good food Dear Reader!