The sirloin/butt portion of the ham has two bones instead of one, making it a bit more challenging to slice. The shank end of the ham has the bone that goes straight through the center of the ham, making it easier to slice. There is very little extra fat, so you don’t need to do much prep work to the ham before getting it into the oven. Instructions: What type of ham should you buy?įor this recipe, I am using a bone in, spiral cut ham. I love when a recipe comes together even better than you thought, even when your expectations were already high. Even I was so delighted by how well it turned out, even better than I had pictured it in my mind when I was creating the recipe:). It really is a winning combination with the salty, smoky ham.Įven people who don’t usually enjoy baked ham were pleasantly surprised by this recipe and couldn’t stop eating it. The balsamic vinegar also has a rich taste profile, is also sweet but balances everything else out with some acidity too. The sautéed shallot and garlic gives another note of sweetness to the glaze as well as making the sweet glaze more dimensional in flavor. If you’ve never tried fig preserves, I highly recommend giving it a try – it is so delicious, isn’t too sweet and pairs so well with savory flavors. A spiral sliced ham is a great option, because most of the prep work is done for you, making it so easy to just heat through and add a few finishing touches. With a minimal amount of effort, you can have a main course that is worthy to be at the center of the table. The glaze not only adds a beautiful sheen to the ham, but adds a terrific flavor to it too.Ī beautiful baked ham is a perfect main course for Easter, Thanksgiving or Christmas. A smoky, juicy ham with a sweet and salty fig glaze is a beautiful main course that is impressive but easy to prepare for a special occasion.
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