Sweet, tangy, and savory; basically everything you want in an Easter ham.

Balsamic-Nectar Glazed Ham

Preheat oven to 325 degrees. Place ham on a rack in a shallow roasting pan; reserve glaze packet for another use. Tightly cover with heavy foil and roast for 1-1/2 hours.

Combine coconut nectar, apple cider, balsamic vinegar, and cloves in a small saucepan. Bring to boiling; reduce heat. Gently boil until reduced to 1/2 cup. Remove from heat.

Increase oven temperature to 425 degrees. Remove foil from ham; brush half of the glaze over top and sides of ham. Return ham to oven and roast, uncovered, for 10 minutes or until heated through (140 degrees).

Transfer ham to a cutting board. Brush with remaining glaze. Loosely cover with foil and let stand for 10 minutes. Transfer ham to a serving platter. Garnish with tangerines and bay leaves, if desired. 