- 1 (6 to 7 pound) fully cooked bone-in smoked ham
- 3/4 cup mint or apple jelly
- 3 medium tomatillos, finely chopped
- 3/4 cup cilantro leaves, finely chopped
- 3 ripe avocado, halved and pitted
- 2 limes, juiced
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 8 large eggs
- Preheat the oven to 350. Place the ham in a roasting pan with 1 cup water and bake until heated through, about 1 hour. Let the ham cool slightly, about 10 minutes.
- Meanwhile, in a small saucepan, melt the jelly over low heat. Remove from heat and stir in the tomatillos. Brush the ham (except for the cut side) with the jelly/tomatillo glaze, then gently pat the cilantro onto the glaze.
- Scoop the avocado flesh into a bowl. Add lime juice and salt and mash with a fork.
- Melt 2 tablespoons butter in a large skillet over medium heat. When the butter stops foaming, crack 4 eggs into the pan, cover and cook until the yolks are slightly firm. Transfer the eggs to a serving platter and repeat with the remaining 2 tablespoons butter and 4 eggs.
- Scoop the guacamole onto each egg yolk. Slice the ham and serve with the eggs; serve the leftover guacamole on the side.