Candied Sweet Potatoes

Cook Time 2 1/2 hours

1 Servings 10 -15 servings I

NGREDIENTS

• 1 (8-11 pounds) bone-in, fully cooked spiral-sliced ham “ Aluminum foil · Roasting pan “ Thermometer Brown Sugar Glaze ·
• 1 cup packed light brown sugar =
• 1/2 cup clover honey
• 3 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons yellow mustard
• 1 teaspoon ground cinnamon
• 1/2 tsp EACH onion powder, garlic powder, ground sage, dried parsley, ground nutmeg ground ginger, ground cloves, paprika
• 1/4 tsp EACH pepper, ancho chili powder

INSTRUCTIONS

• Bake ham at 325 degrees F until the center registers 100-110 degrees F, (approx. 10-14 minutes per pound). Remove ham from oven and increase oven temperature to 400 degrees F.
• Carefully unwrap ham from foil and discard foil. Spoon juices from the bottom of the pan all over ham. Brush ham all over with 1/3 Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds).
• Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes .*** Turn oven to broil for more caramelized edges if desired watching closely so they don’t burn.
• Remove ham from oven and spoon juices from bottom of pan/foil again all over ham and brush again with Glaze. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze (and my husband loves it with a side of Dijon as well).
• Optional: Serve with Easter or Christmas sides linked below recipe. RECIPE NOTES Choose Merrick recipes with real whole foods and quality proteins to help your pot LIVE 100% pet AX X SHOP NOW >