A spice-infused red eye glaze gives this delicious Easter ham a crisp, tangy-sweet crust.
To feed a crowd, Rach likes to serve this along with her Frittata with Sausage, Jalapeño, Apples and Cheddar.
- 1 small-medium spiral-sliced ham, 4-5 pounds
- ½ cup black dark roast coffee
- About ½ cup pourable brown sugar
- ⅓ cup spicy brown mustard, preferably Gulden's or Jewish deli-style
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- ¼ teaspoon ground cloves or allspice
Preheat oven to 275˚F. Add a bit of water, about ½ cup, to baking dish with a wire rack, add the ham, cover with foil, and cook to heat through 1 hour and 15 minutes or 15 minutes per pound.
While ham heats through, combine coffee, mustard, sugar, and ground spices in small pot and heat over medium heat, stirring, to melt sugar into coffee, then remove from heat.
Remove ham from oven and raise heat to 425˚F. Pour the red eye glaze over top and place in oven 15 minutes.