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.
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.