Hassle-back glazed ham, eggxactly what your Easter dinner needs

Stacy Whittemore, Fischer and Wieser Culinary Adventure Chef.  Easter brings memories of family and friends in our backyard, gathered around picnic tables covered with pretty tablecloths, chocolate bunnies in baskets, and colored eggs hidden among the tulips.   Before dinner, we would go to Easter church services.  I would sit, not so patiently in my starched pinafore dress, for services to be over knowing glazed ham, cheesy potatoes, asparagus and a table full of spring fruit salad was waiting at home.  At Fischer and Wieser, we strive to create new and traditional favorite recipes for your holiday meals.   Fischer and Wieser Strawberry Rhubarb Preserves bring a new and tangy twist to glazing ham.  With just the right amount of flavor, it highlights Hasselback baked ham, brimming with cheese and potatoes.  Don’t forget, you get 15% off Fischer and Wieser Strawberry Rhubarb preserves, our product of the month! 

Hasselback Baked Ham

4 tablespoons Fischer and Wieser Strawberry Rhubarb Preserves
2 tablespoons balsamic vinegar
1 3-5 lb. ham. Bone-in or not is fine. 
3 medium potatoes
15-20 thin slices provolone cheese cut in half


  • Peel and thinly slice potatoes.  Boil in water in a medium saucepan for 5 minutes.  Remove from pot, drain, and pat dry.
  • In small bowl mix Fischer and Wieser Strawberry Rhubarb Preserves and balsamic vinegar.
  • Make 8-10 deep cuts in the ham, but not all the way through, about ½ inch apart, diagonal to the longest side of the ham, regardless of where the bone is.  Brush the Fischer and Wieser Strawberry Rhubarb Preserve and balsamic mixture over the ham and in the spaces between each cut.  Insert sliced potatoes and cheese between the cuts. 

Transfer ham to a tin foil-lined 2-inch baking pan.  Gather tin foil around ham and tightly cover.  Pour 1 cup of water into the bottom of the pan.  Roast at 350 degrees for 1 ½ hours or until the center of ham registers 155 degrees. 

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