This ham recipe that I used for Easter was super easy and equally delicious.

The recipe is below:

Glazed Ham with AppleJack Fig Chutney

Preparation time 40 minutes, total time is three hours. Serves 12

1/4 cup applejack brandy

1 1/4 cups fig preserves

1/3 cup, +2 tablespoons packed dark brown sugar, divided

1 8 to 9 pound fully cooked bone in spiral cut ham, half, I used a Fresh Market ham

1 pound of fresh figs, optional, if you do not have fresh figs you may just add more fig preserves, but my fig preserves were homemade and had whole figs in it

2 tablespoons of coconut oil

One piece fresh ginger, peeled and minced, 2 Tbs.

Quarter teaspoon kosher salt

8th teaspoon ground allspice

2 teaspoons fresh lime juice

1. preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil. Set a wire rack inside the baking sheet. Stir together applejack, one cup of fig preserves, and 1/3 cup of the brown sugar in a small bowl to make glaze. Place ham on a large piece of aluminum foil big enough to cover entire ham. Brush with 1/2 cup of the glaze. Wrapped tightly in aluminum foil. Please cut side down on prepared wire rack. Add 3 cups water to baking sheet under rack. Bake ham two hours.

Meanwhile, heat a large cast iron skillet over high until hot. Add fresh figs, cook stirring occasionally until browned, about 10 minutes. Reduce heat to medium, add coconut oil and ginger. Cook, stirring often until softened and fragrant, about two minutes. Add salt, allspice, and remaining quarter cup preserves and 2 tablespoons brown sugar. Cook, stirring often, until liquid has mostly evaporated, about four minutes. Remove from heat, stir in lime juice. Transfer mixture to a bowl, cool to room temperature, about 20 minutes.

3. Remove ham from oven. Remove foil. Increase oven temperature to 425°F. Baste ham with 1/2 cup of the applejack glaze, brushing in between slices. Return to the oven. Bake uncovered at 425°F for 15 minutes. Remove from oven. Brush with the remaining half cup of glaze. Continue baking uncovered until the thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven. rest 10 minutes. Slice and serve with fig chutney.

I hope you enjoy it as much as my family did.