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Marshmallow Candy Ham

  • Prep Time: 1 hour
  • Cook Time: 2-2.5 hours
  • Servings: 10-12
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Wrap Tip

Using Reynolds Wrap® Non-Stick Foil makes cooking, cleaning up and wrapping leftovers a breeze.

Ingredients

Ingredients

  • 1 8- to 10-pound bone-in smoked half ham
  • 1 cup marshmallow fluff
  • 1/2 cup unsalted butter
  • 5 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 40 to 50 assorted marshmallow candies
  • 1 (1-ounce) package of edible Easter grass

Directions

Step 1

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.

Step 2

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

Step 3

PREPARE the glaze while the ham is cooking. Combine marshmallow fluff and butter in a saucepan. Heat, over low heat, stirring often until mixture is melted and smooth. Remove from heat and cover while not in use.

Step 4

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.     

Step 5

PREPARE the coating while the ham is resting. Place egg whites and sugar in a preheated double boiler. Whisk constantly until temperature reaches 160°F, about 5 to 7 minutes. Transfer to an electric mixer fitted with a whisk attachment and whip on high speed until stiff peaks have formed, about 2 to 3 minutes. Fold in vanilla.  

Step 6

TRANSFER ham to a serving dish. Spread marshmallow coating on top to fully cover ham. Press in marshmallow candies in a decorative pattern. Dress the plate with edible Easter grass just before serving. 

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