Ham is totally the obvious choice for what to make on Easter. And don't look past it because of that! It's the popular pick because it's a crowd-pleaser and you can always count on it to taste delicious. Plus, it's fully cooked, so you can avoid the "Is it too pink?!" debate when you have hungry guests waiting.
To make things a little more interesting, I didn't just do an ordinary glaze on this ham. I went ham (as the young kids say) and did a mixture of Dr. Pepper, pineapple juice, and honey mustard. You might be thinking, "Huh? That doesn't sound like it goes well with ham." Trust me, it does. The ham just wants anything sweet to get glazed on top so it can caramelize during the last 20 minutes or so in the oven and develop that sought-after crust. Once you brush on the glaze, you don't actually taste Dr. Pepper on the ham; you get an amazing sweet, addictive flavor.
The hardest part about serving an Easter ham is setting aside enough time for it to heat all the way through and slicing it. Set aside at least three hours for it to slowly come to the right temperature in the oven. (While it heats, you can make your way through our incredible Easter sides.) During the last 30 minutes of baking, start the glaze. In a saucepan, combine mustard-any variety such as Dijon, honey, brown, or grainy works-Dr Pepper, pineapple juice, and brown sugar and bring to a simmer. Let the glaze thicken, then, during the last 20 minutes of baking, begin brushing the glaze all over the ham every 5 minutes or so. Prepare yourself, you're going to want to LICK the glaze, as will all your Easter guests.
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