What’s Easter without ham?  Usually, I would go all out for the big fresh ham with the pineapple rings and maraschino cherries.  But this year, I wanted to spend more time with my favorite little Easter bunny and less time in the kitchen.  And . . . half of the friends at the table don’t like ham, so . . . here’s an easy way to dress up a pre-cooked ham.


3 lb pre-cooked ham
10 ounces (about 1 can) of Kern’s mango nectar
2 tbs orange marmalade

How I Made It:

Preheat the oven to 325 degrees. Line a baking dish with aluminum foil. Place the ham cut side down (butt up) in the baking dish.  Go ahead and put the ham in the oven.  Total baking time is 20 minutes per pound, so it will need at least an hour.

While the ham starts to bake, heat the mango nectar and orange marmalade in a saucepan over medium-high heat.  Whisk the marmalade into the nectar until it’s dissolved.  Once the glaze comes to a simmer, reduce the heat a bit and let it cook about 10 minutes to reduce, whisking periodically to prevent sticking.

Baste the ham with the glaze for the remainder of the cooking time.  Slice and serve.

How It Turned Out: