Jellybean 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.
SKEWER jellybeans onto toothpicks and set aside to be used for the candy coating.
PREPARE the glaze while the ham is cooking. Combine jellybeans and orange juice 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 while not in use. (Note: Jellybeans 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. Insert jellybean skewers on the backside of the ham. Dress the plate with edible Easter grass just before serving.