Candied Hams For Easter? We’ve Got The Recipes

Author Melanie Day

April 6th, 2022 4:37 PM

For Thanksgiving it was wacky, over-the-top turkeys, now it’s candied hams for Easter. Easter meals and ham go hand in hand, but Easter is also known for what food? Candy. So why not combine these two festive foods into one? That’s exactly what Reynolds Wrap did. And we’ve got the recipes for you to try at home.

So what exactly is a candied ham? They merge beloved sweet and salty Easter eats to make one memorable meal.  Reynolds Wrap created three recipes that incorporate classic, nostalgia-inducing candies and of course that classic Easter entree. The stunning springtime recipes include:

• Sour Candy Ham – Draped in vibrant rainbow-colored sour candy (pictured are Airheads Xtremes), with a burst of extra-tart flavor courtesy of the citrus lemonade glaze.

• Step Two Candied Ham Jelly Bean Removing Foil

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  PREHEAT oven to 325°F. Line a pan that is at least 2 inches deep with Reynolds Wrap® Non-Stick Aluminum Foil. Place ham in pan, cut side down, and tightly cover with foil.

• Step One Candied Ham Jelly Bean Partially Glazed

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  COOK ham until meat thermometer reads 145°F, about 2 to 2 1/2 hours for an 8-pound ham.

• Step Three Candied Ham Jelly Bean Placement

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  SKEWER jellybeans onto toothpicks and set aside to be used for the candy coating.
• Final Candied Ham Jelly Bean

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  STEP 4 PREPARE the glaze while the ham is cooking. Combine jellybeans and orange juice in a saucepan. Cook, over medium heat, stirring often until mixture comes to a boil. Continue boiling for 2 to 3 minutes, stirring often. Remove from heat and cover while not in use. (Note: Jellybeans won’t completely melt) STEP 5 BRUSH ham with prepared glaze every 15 minutes during the last hour of baking. If glaze starts to thicken too much as it cools, reheat on the stove until it becomes more fluid. Remove ham from oven and discard foil. Let ham rest for 10 minutes. STEP 6 TRANSFER ham to a serving dish. Insert jellybean skewers on the backside of the ham. Dress the plate with edible Easter grass just before serving.

• Marshmallow Ham – Coated in marshmallow fluff rich with creamy, sweet flavor and lined with sugar-coated seasonal bunny treats.

• Step Two Candied Ham Jelly Bean Removing Foil

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  PREHEAT oven to 325°F. Line a pan that is at least 2 inches deep with Reynolds Wrap® Non-Stick Aluminum Foil. Place ham in pan, cut side down, and tightly cover with foil.

• Step One Candied Ham Jelly Bean Partially Glazed

  Share

  COOK ham until meat thermometer reads 145°F, about 2 to 2 1/2 hours for an 8-pound ham.

• Step Three Candied Ham Jelly Bean Placement

  Share

  SKEWER jellybeans onto toothpicks and set aside to be used for the candy coating.
• Final Candied Ham Jelly Bean

  Share

  STEP 4 PREPARE the glaze while the ham is cooking. Combine jellybeans and orange juice in a saucepan. Cook, over medium heat, stirring often until mixture comes to a boil. Continue boiling for 2 to 3 minutes, stirring often. Remove from heat and cover while not in use. (Note: Jellybeans won’t completely melt) STEP 5 BRUSH ham with prepared glaze every 15 minutes during the last hour of baking. If glaze starts to thicken too much as it cools, reheat on the stove until it becomes more fluid. Remove ham from oven and discard foil. Let ham rest for 10 minutes. STEP 6 TRANSFER ham to a serving dish. Insert jellybean skewers on the backside of the ham. Dress the plate with edible Easter grass just before serving.

• Jelly Bean Ham – Glazed with an assortment of jelly bean flavors and paired with three-dimensional pastel jelly beans.

• Step Two Candied Ham Jelly Bean Removing Foil

  Share

  PREHEAT oven to 325°F. Line a pan that is at least 2 inches deep with Reynolds Wrap® Non-Stick Aluminum Foil. Place ham in pan, cut side down, and tightly cover with foil.

• Step One Candied Ham Jelly Bean Partially Glazed

  Share

  COOK ham until meat thermometer reads 145°F, about 2 to 2 1/2 hours for an 8-pound ham.

• Step Three Candied Ham Jelly Bean Placement

  Share

  SKEWER jellybeans onto toothpicks and set aside to be used for the candy coating.
• Final Candied Ham Jelly Bean

  Share

  STEP 4 PREPARE the glaze while the ham is cooking. Combine jellybeans and orange juice in a saucepan. Cook, over medium heat, stirring often until mixture comes to a boil. Continue boiling for 2 to 3 minutes, stirring often. Remove from heat and cover while not in use. (Note: Jellybeans won’t completely melt) STEP 5 BRUSH ham with prepared glaze every 15 minutes during the last hour of baking. If glaze starts to thicken too much as it cools, reheat on the stove until it becomes more fluid. Remove ham from oven and discard foil. Let ham rest for 10 minutes. STEP 6 TRANSFER ham to a serving dish. Insert jellybean skewers on the backside of the ham. Dress the plate with edible Easter grass just before serving.

I think of the options I’d choose the Jelly Bean Ham. I do like a good salty sweet combo, but is this the one? I guess I’ll have to try it to find out!

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Author Melanie Day

Category:

• Country 103.7
• Food News
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Tags:

candied ham,Easter,Food,Local