How to Make a Traditional Baked Easter Ham
If your culinary knowledge of ham is limited to sandwich lunch meat, this guide will show you how to turn that large hock into a beautiful holiday meal.
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You Will Need
- Ham
- 1 c. brown sugar
- 2 tbsp. mustard
- 1/4 c. pineapple juice
- 1/4 c. Cognac
- Equipment:
- Roasting pan
- Basting brush
- Serving platter
Steps
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Step 1
Choose a ham
Choose either a city ham, which is brined and smoked and has a mild flavor and moist texture; or a country ham, which is cured and aged for a more intense flavor but drier texture.
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Step 2
Bake the ham
Follow the directions included with your city or country ham and bake at 325 to 350 degrees Fahrenheit in a deep roasting pan. Do not remove the outer foil unless instructed to do so.
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Fully cooked hams only need to be warmed through, but a partially cooked ham needs to reach an internal temperature of 148 degrees Fahrenheit.
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Step 3
Mix glaze
Mix up the glaze by combining the brown sugar, mustard, pineapple juice or the Cognac in a small bowl. If you use Cognac, you can leave out the pineapple juice.
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Step 4
Remove the ham
Remove the ham about 30 minutes before the end of the cooking time. Remove the foil and apply about half of the glaze, using a basting brush.
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Score the ham in a diamond pattern with a sharp knife, if it wasn't done already, to allow the glaze to penetrate.
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Step 5
Continue baking
Reduce the oven temperature to 300 degrees and continue baking the ham for another 30 minutes, or until the glaze starts to caramelize and turn golden brown.
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Step 6
Allow the ham to cool
Remove the cooked ham and allow it to cool for 5 minutes. Baste with the remaining glaze before transferring it to a serving platter for your hungry family.
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Northern Europeans during the 17th and 18th centuries ate eat ham in the spring because most fresh meat wasn't available, but cured meats like ham were more plentiful.
