Spicy Easter Ham

Spicy Easter Ham


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Ham is a holiday staple, gracing dinner tables at Thanksgiving and Christmas. Glazes tend to be the standard, but why not change things up for Easter with a cayenne and brown sugar dry rub?

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Chicago, IL

Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

15 servings


  • 10 pound smoked ham
  • 1 cup of dark brown sugar
  • ¼ cup of apple cider
  • 2 tablespoons of cayenne
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of cinnamon
  • 1 tablespoon of cumin
  • 1 tablespoon of ground coriander
  • ½ tablespoon of nutmeg
  • 1 teaspoon of black pepper
  • Salt, to taste

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As the oven preheats to 350 degrees, place the ham in a roasting pan with ¼ cup of apple cider. Next, combine the brown sugar, cayenne, paprika, cinnamon, cumin, ground coriander, nutmeg, black pepper, and salt, if desired. Rub onto the ham, making sure to spread the dry rub evenly. Let the ham cook for at least 2 hours, or until the internal temperature of the meat is 140 degrees Fahrenheit.

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