This recipe was for petite Easter hams that we’d brought in for the holiday. Publishing it here so that it doesn’t get lost in the clutter of Facebook. It was exceptional!

We have these perfectly sized fresh hams available for purchase, $9/lb They are UNCURED. The word “ham” simply means they come from the hindquarters of the pig- it doesn’t have anything to do with cured, salty or pink meat. 🙂

I worked with a recipe by Andrew Zimmern and made some ingredient adjustments to my liking and to accommodate a smaller sized ham.

Dry Rub:
2 Tbsp Fine Sea Salt
2 Tbsp Ground Black Pepper
2 Tbsp Garam Masala
2 Tbsp Brown Sugar

Glaze:
1/8 cup spicy brown mustard
1/4 cup soy sauce
1/4 cup honey
1/8 cup bourbon
1/4 cup maple syrup

325F

Place uncovered in the oven for 20 minutes per pound, until the internal temperature reaches 160 degrees, checking with a meat thermometer.