Sour Candy Ham

PREHEAT oven to 325°F. Line a pan that is at least 2 inches deep with Reynolds Wrap^® Non-Stick Aluminum Foil. Place ham in pan, cut side down, and tightly cover with foil.

COOK ham until meat thermometer reads 145°F, about 2 to 2 1/2 hours for an 8-pound ham.

PREPARE the glaze while the ham is cooking. Combine sour candy and lemonade in a saucepan. Cook, over medium heat, stirring often until mixture comes to a boil. Continue boiling for 2 to 3 minutes, stirring often. Remove from heat and cover when not in use. (Note: Sour candy won’t completely melt)

BRUSH ham with prepared glaze every 15 minutes during the last hour of baking. If glaze starts to thicken too much as it cools, reheat on the stove until it becomes more fluid. Remove ham from oven and discard foil. Let ham rest for 10 minutes.     

TRANSFER ham to a serving dish. Drape and press sour candy strips over cooked ham. The stickiness of the glaze should hold the coating in place; however, you can also affix with toothpicks to secure if necessary. For more vivid color, lightly spray or brush the candy with lemonade after coating the ham. Dress the plate with edible Easter grass just before serving.