Across the Table: Ham for the Holidays

December 23, 2015

On this episode of Across the Table, we’re sweetening up your holiday meal with a glazed ham recipe sure to please your hungry guests. Want to know the secret to our sweet apple glaze? Read on for our tasty holiday ham recipe.

Local farmer Marc Reiner joins us for this episode of Across the Table. Marc raises pigs, cattle, corn, soybeans and wheat on his family farm in Tripp and shares his thoughts on the importance of sustainability. “It’s something we factor in every day,” he said. “I want my children and their children to have the opportunity to farm, just like I’ve had. We make sure we take care of the land and our animals because that is our livelihood.”

You can also watch the video HERE to learn more from Marc about his family farm. Check back for the next episode when we hear all about “Perfecting the Cupcake.”

Glazed Holiday Ham

1 Hy-Vee half hickory-smoked, spiral-sliced ham (about 9 pounds)
Whole cloves
1/2 cup Hy-Vee apple jelly
1 1/2 teaspoon Hy-Vee lemon juice
1/2 teaspoon Hy-Vee ground cinnamon
1/8 teaspoon nutmeg

Preheat oven to 300 degrees. Crisscross two large pieces of foil on a baking sheet. Place ham on top of foil; do not separate slices. Stud with whole cloves. Whisk together apple jelly, lemon juice, cinnamon and nutmeg. Brush on ham and wrap in foil.

Bake for 2 hours.

Unwrap ham, leaving the foil in the baking pan.
Continue to bake the ham, unwrapped, until internal temperature reaches 115 degrees, 30 to 60 minutes longer, depending on size of the ham. Bake ham approximately 15 to 17 minutes per pound. Baste ham occasionally.

Print the recipe here: Glazed Holiday Ham Recipe


The Across the Table series, hosted by Oh My Cupcakes! owner Melissa Johnson, focuses on the connection between food and farming. Each episode features a seasonal recipe and demonstration, an interview with a farmer on hot topics and timely questions from local South Dakotans.

If you have questions about food and farming, send us a message to get answers from local farmers.

Thank you to our sponsors Hy-Vee and Oh My Cupcakes! for their support of Across the Table and the Hungry for Truth initiative.