Sugar & Spice Rub

  Posted on April 22, 2011  by Leslie Blythe  No comments

Easter Ham

Here is a dry rub for your Easter ham. You can also make it smoky and spicy by adding a bit of ground chipotle pepper for a hint of heat.

Sugar & Spice Rub 

3/4 cup firmly packed dark brown sugar
1-1/2 tsp dry mustard
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 tsp grated lime peel
1 Tbs lime juice

Preheat oven to 325°F. Remove ham from package. Place ham, face-down, on rack in shallow roasting pan. Using sharp knife, make 1/4-inch-deep parallel cuts in top surface of ham, about 1 inch apart. Make additional cuts at right angles to form diamond shapes. Cover with aluminum foil.

Bake 1 1/2 hours. Meanwhile, combine sugar, mustard, ginger, allspice and cloves in small bowl. Add lime peel and juice; mix well.

Remove ham from oven. Press sugar mixture evenly onto ham using back of spoon, covering top first, then sides. Bake, uncovered, an additional 30 minutes, basting ham with pan juices every 15 minutes. Transfer ham to cutting board. Let stand 10 minutes before carving to serve.