Apricot Ginger Glaze for Ham

I wanted to do something a little different for our Easter Ham this year rather than the usual brown sugar glaze....and I was pointed in the direction of this Mango Ginger Glaze and was intrigued. I couldn't find a few of the ingredients so I turned that recipe into an Apricot Ginger Glaze and it was still amazing. So tasty.

Apricot Ginger Glaze

Original recipe from Steamy Kitchen, slightly adapted by Amy's New Kitchen

1/2 cup apricot nectar or juice

1 1/2 cups apricot jam
3/4 cup light brown sugar
1 1/2 teaspoons peeled and grated fresh ginger
1/2 teaspoon ground cloves

Combine the apricot nectar, jam, brown sugar, ginger and cloves in a small pot and cook over low heat until the glaze is thick and sticky.

I also cooked my ham just as the Steamy Kitchen recommended.  In a roasting pan actually, with about 2 cups of the apricot nectar in the bottom of the pan.  Covered in foil for 15min/lb on 275 degrees.  I took the ham out about 10 minutes before it should have been done (at 110 degrees internal temp) and then added a layer of the glaze all over the outside of the ham and continued cooking uncovered for an additional 10 minutes at 350 degrees.  It turned out moist and flavorful! 

The glaze was such a fun and colorful addition to the dinner plates and everyone loved it.  It is always a gamble when adding something different to what is normally a traditional meal, but I was glad I changed it up a little this year.  We will make this glaze year after year from now on.

Cheesy Potato and Ham Soup

I wanted a satisfying, warm soup one cold night so we decided to try this recipe out.  And we've made it twice since.  It is also a nice way to use up that left over New Year's or Easter ham!  The inspiration for this dish came from a recipe at Allrecipes.com called Golden Potato Soup.

Cheesy Potato and Ham Soup
Serves 8

Ingredients:
3 1/2 cups potatoes, peeled (if you like) and cubed
1/2 cup celery, chopped
1/3 cup onion, finely chopped
2 Tbsp chicken bouillon granules or 1 chicken bouillon cube
3 cups water
1 Tbsp dried parsley
1/2 tsp sea salt
1 Tbsp freshly cracked black pepper
1 tsp cayenne pepper
5 Tbsp flour
5 Tbsp butter
2 cups milk
2 cups cheddar cheese, shredded
2 cups ham, cooked and diced


Combine the potatoes, celery, onion, ham and water in a large pot and bring to a boil.  Cook over medium to medium-high heat until the potatoes are tender.  Add in the chicken bouillon granules along with the salt, pepper, and cayenne pepper - stir.


In a separate large pot (I like to use my dutch oven), melt butter over medium heat and whisk in your flour until a nice roux forms.  Add in the parsley and stir.  Slowly pour in the milk while continuing to whisk so that no clumps form.  Continue stirring constantly until mixture thickens. (Just a few minutes)


Add the cheese slowly and stir until completely melted.  Add the potatoes, ham, and water mixture to the cheese.  Stir until your soup is well blended.

The first time I made this soup I peeled the potatoes.  Just for fun-the second time I made it, I used New Potatoes and didn't peel them.  It was good both ways, but the peeled potatoes definitely made a more traditional soup.  But I like the color the New Potato peels provide when you don't peel them.
Either way-this is a comforting dinner that we will make again and again on those cold winter nights!