Easter is going to look different this year for many of us, but that doesn’t mean we need to skip the ham. After cooking it, you can drop some off on the porch for your family and friends. The idea for this glaze came from looking thru the freezer and pantry. We had some Colorado peaches frozen from last summer that were needing to be used.
Ingredients for the glaze
- Brown Sugar
- Dijon Mustard
Combine all ingredients into the blender and blend together.
I used a Snake River Farms Kurobuta Half bone in ham for this cook.
For the ham, I like to score the skin side to add more surface area for the rub and glaze during the cook.
If you want more smoke flavor on your ham, I would recommend cooking it at 225 degrees for about an hour. That will add some great smoky flavor.
For this cook, I just went 325 degrees until the ham reached 140 degrees internal temp. This was a 9 pound ham and took just over 2.5 hours.
I applied the first glaze about 45 minutes into the cook. The second and third glaze I applied around 90 minutes and the two hour mark.
Let rest for at least 20 minutes then slice and enjoy.
Spread some happiness and drop off some for your neighbors and friends.