Time is running short for special holiday dinners, so I made this one effortlessly delicious to help you squeeze it in.
The concept is pretty basic -- get yourself a bone-in ham (bone-in hams tend to have more flavor), dump glaze on it, pop it in the oven, then walk away except to glaze every now and again.
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The trick that puts this sweet-and-tangy ham glaze over the top -- and way above your basic honey glazed ham -- is spiking it with Peppadews, a small, tangy red pepper.
These peppers, which look like cherry tomatoes, have a very mild heat, a pronounced sweetness and just a kick of tang.
Pureed with orange juice and agave syrup, they make an awesome complement for a baked ham.
Grocers sell Peppadews both jarred and loose (at the olive bar). If you can't find them, you could substitute jarred roasted red peppers and a splash of hot sauce, or yellow banana peppers.
• Associated Press Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking." Follow him to great eats on Twitter @JM--Hirsch or email him at firstname.lastname@example.org.