In The Kitchen: Welcome spring with a traditional Easter ham

Traditional Easter ham should be cooked slowly and can be glazed with the cook’s choice of toppings.

Traditional Easter ham should be cooked slowly and can be glazed with the cook’s choice of toppings.

By Robin McDaniel

Blount Today

Easter is a time to welcome back tulips and daffodils, a time of family celebrations, church services with our new dresses, new suits and patent leather shoes and a time for Christians to celebrate the life, death and resurrection of Christ.

Many family traditions are born and resurrected each year in the kitchen. Baking the traditional ham is a great Easter tradition that can be personalized with the types of glazes and toppings.

Most hams today are pre-cooked and pre-sliced. You can buy bone-in or boneless hams. The bone-in hams will tend to have a little more flavor, but they are a little more difficult to carve. Boneless hams will have a little nicer presentation.

There are many types of glazes or toppings for your ham. I like the traditional pineapple glaze and garnish, but, if you crave something different, try a pear or apricot glaze.

Remember to cook your ham slowly and only for the time suggested. A 325 degree oven is a standard temperature for baking a ham to avoid drying it out.

If there are leftovers, I have included a slow-cooker recipe that makes a great dinner for the week after Easter.

Easter Ham

1 pre-cooked, pre-sliced ham, 8 to 9 lbs.

1/2 cup honey

1 Tablespoon mustard

1/2 to 3/4 cup pineapple juice

whole cloves

pineapple slices

Place ham, cut side down in roasting or baking pan. Combine honey, mustard and pineapple juice and spoon 1/2 of the mixture over the top of the ham. Cover ham with foil and seal tightly at the edges.

Bake according to ham package instructions. An 8 or 9 lb. ham will need to cook about 2 to 2 1/2 hours at 325 degrees.

After approximately 1 to 1 1/2 hours of baking, remove from oven and lay pineapple slices on top and edges of ham. Insert whole cloves in the pineapple slices. Spoon the rest of the glaze on top. Bake uncovered the rest of the cooking time.

Other glazes:

Apple Cider glaze

1 cup apple juice (unsweetened) or apple cider

1/2 cup prepared mustard

1/2 cup brown sugar

1/4 cup honey.

Combine all ingredients. Spoon over ham before cooking.

Pear glaze

1/2 cup pear or apricot nectar

1/2 cup orange juice

1/2 cup brown sugar

1/2 cup honey.

Combine all ingredients. Spoon over ham before cooking.

Next Day Ham

Casserole

7 to 8 slices ham, divided

7 to 8 potatoes, peeled and sliced, divided

1 medium onion, chopped

1 cup shredded cheddar cheese

2 cans cream of celery or cream of mushroom soup

1 tsp. salt

1/2 tsp pepper

Place 1/2 of the ham and the potatoes in a slow cooker or Crockpot. Sprinkle with the salt, pepper and half the shredded cheese. Add remaining ham, sprinkle with cheese and spoon soup over top.

Cover and cook on low for 8 hours or on high for 4 hours.

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