Our first Easter away from home as newlyweds, we were unable to afford the traditional ham. The day before Easter, as I drove home from work, a foil-wrapped cold bundle appeared on my passenger seat that Susan, my fellow nurse friend, had placed. I’ve delivered a few Easter hams myself since then.

INGREDIENTS

• Spiral cut ham (7-8 pounds)

• 1/4 tsp Ginger

• 1 tbsp Dijon mustard

 • 1/3 cup Honey

 • 1/4 tsp Allspice

 • 1/2 tsp Cinnamon

 • 1/2 tsp Cloves

 • 1 1/2 cups Granulated sugar

 • 1/2 tsp Nutmeg

 • 1/4 tsp Paprika

 • 2 tbsp Butter

DIRECTIONS

Honey Glaze

1. In a small bowl, melt 2 tablespoons of butter, a squirt of Dijon, and the honey and stir until syrupy.

3. Use your hands to massage the honey mixture into the ham and between the spiral cuts.

4. Cover the roasting pan with foil and add a cup of water.

5. Bake at 325 for about 2 hours and 20 minutes for about 20 minutes per pound of ham. Let ham cool outside of the oven for 15 minutes.

Dry Rub

1.In a bowl, combine 1 and 1/2 cups granulated sugar and the spices: 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/2 teaspoon cinnamon, 1/4 teaspoon paprika, 1/4 teaspoon ginger, 1/4 teaspoon allspice.

2. Pour half the sugar mixture (about 3/4 cup) into a rimmed baking sheet.

3. Add the other half to a small saucepan and set aside.

Uncover ham and brush edges with pan juices. Roll the ham in the sugar until the sugar has created a crunchy exterior all over the ham.

Now light up the kitchen torch until the area you're working on transforms from little grains of sugar into bubbly bits of lava. The liquid will harden into a shiny, crackly shell within a minute. Continue until the entire ham has a beautiful hardened sugar coating. Or you can broil instead of using a torch.

Serving Glaze

Add the remaining 3/4 cup sugar mixture to a small saucepan and boil over medium heat for 2 minutes. Stir together and boil until it has thickened into a glaze consistency. Serve with the ham.