I’m excited about Easter this year. The weather is really starting to get nice and I love getting together with my family. Plus, I’m hoping that the Easter bunny will give me the chocolate covered bacon that I asked for!
Many family get togethers will often have ham as the center piece in the meal. Here are a few tips for picking out and making your Easter ham:
- All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving.
- Most hams are fully cooked, as noted on the label.
- Cooked hams can be served cold or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140°F (about 15-18 minutes per pound).
- Uncooked hams should be heated to an internal temperature of 160 degrees F.
- Leftover ham for use in a variety of soups or casseroles can be cut up into slices or cubed and stored in the freezer for two to three months
Glazed Ham with Pecan Crust
Ingredients:
10 pound bone-in fully-cooked ham
2 cups apple cider
1 cup brown sugar
1 tablespoon Dijon-style mustard
1 1/2 cups pecans, finely chopped
Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham in baking dish and pour cider over. Roast in oven, basting with cider every 30 minutes for a total cooking time of 2 1/2 hours (about 15-18 minutes per pound), or until thermometer registers 140 degrees.
Meanwhile, in bowl, combine brown sugar, mustard and pecans.
Remove ham from oven during the last 40 minutes and firmly pat the sugar pecan mixture all over the ham. Return to oven and continue roasting until crust is brown and ham is done. Slice and serve with sauce. Some of the topping falls into the sauce, making it the perfect accompaniment to ham.
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