During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking. 

Easter might be a little different this year than most of us are accustomed too, with less family and friends around the table, fewer egg hunts, and missed traditional family recipes. We can still make this holiday memorable despite the current circumstances. Whether you’re cooking for immediate family, just for you, or for two, you can cook a standout Easter ham. These glaze recipes utilize ingredients that most of us have in our kitchens, with three different flavors from dark and boozy to traditional sweet and acidic. The key for them all is baste frequently, let the glaze caramelize, and make sure the ham is cooked to at least 135 degrees. ––Justin Burke 

Bourbon & Molasses Glaze

Ingredients
1½ cups bourbon
¼ cup molasses
¾ cup honey
1 teaspoon crushed red pepper chili flakes
½ teaspoon ground black pepper

Directions

1. In a medium bowl, whisk together bourbon, honey, molasses, red pepper chili flakes, and black pepper.
2. Brush ham with bourbon glaze and roast, basting every 20 minutes with pan juices until glaze is deeply browned and ham is cooked. 

Marmalade Glaze

Ingredients
½ cup orange marmalade
¼ cup pure maple syrup
1 tablespoon Dijon mustard
3 tablespoons dark rum

Directions 

1. In a medium bowl, whisk together marmalade, maple syrup, mustard, and rum.
2. Brush ham with glaze and roast, basting every 20 minutes with pan juices until glaze is deeply browned and ham is glazed. 

Pineapple Brown Sugar Glaze

Ingredients
½ pineapple, peeled and sliced into rings (or 1 can pineapple rings)
1 orange, sliced into thick rounds
3 cups pineapple juice
½ cup apple cider vinegar
½ cup dark brown sugar, firmly packed
¼ cup hot sauce

Directions

1. Arrange pineapple and orange slices on top of the ham in a single layer. Start to bake ham according to the size of ham. 
2. Meanwhile in a large saucepan on high, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil. Reduce heat and simmer until glaze coats the back of a spoon. Keep warm.
3. Baste ham with warm glaze and continue cooking. Brush with more glaze every 5 minutes or so, until the glaze is deeply browned and the ham is fully cooked. 
4. Let ham rest and roast fruit with glaze for 20 minutes or until browned and caramelized. Serve with ham and reserved warm juices.

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