Another Easter classic: roast ham, this time glazed with sweet Bonne Maman preserves. As with the biscuit recipe, the possibilities here are also wide-ranging, from apricot to peach to raspberry.

Feeds 6-8

Note: You will need a meat thermometer to test the temperature of the ham.

Ham Ingredients:

1 Uncooked boneless pork leg (around 3 lb)
1 Jar (13 oz) Bonne Maman® Peach Preserves
3 Tbsp. Brown sugar
4 Tbsp. Lemon juice
2 Tsp. Clove, ground
2 Tsp. Ginger, ground
½ Tsp. Cardamom, ground

Brine Ingredients:

3 Quarts Water
½ Cup Salt
⅓ Cup Sugar

Brine Instructions:

Heat water to a near boil, add salt and sugar, and turn off heat.

Allow to cool completely and then add pork.

Brine for 24 hours.

Ham Instructions:

Preheat oven to 325°F.

Mix Bonne Maman Peach Preserves, lemon juice, brown sugar, and spices in a small bowl (for baste).

Place pork in a heavy-bottomed roasting pan with a rack.

Baste pork every 10-15 minutes with the preserves mixture.

Roast pork for 1.5 hours or until internal temperature reaches 140°F.

Slice, serve, and enjoy!

Classic Easter Ham