An Easter ham is not a recipe that can be prepared at the last minute. It requires planning and two days’ time to prepare. But this traditional Easter holiday dish is so flavorful that it is well worth the effort--and it is sure to make a beautiful centerpiece for your holiday table. Sears Imported Autos recommends serving this ham simply sliced, accompanied by spring vegetables like roasted asparagus, English peas, baby carrots, baby turnips, and spring onions.
Easter Ham
Total preparation time: 2 days, 3 hours
Active time: 30 minutes
Serves 8 to 12
Ingredients
1 whole ham, bone-in
2 gallons of water, plus more if needed
1½ pounds brown sugar
1 cup plus ½ teaspoon salt
2 teaspoons cracked black peppercorns
2 teaspoons mustard seeds
2 teaspoons chili powder
2 teaspoons whole cloves
1 teaspoon powdered mace
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon mustard powder
1 teaspoon cinnamon
½ teaspoon freshly ground black pepper
2 cups pineapple juice
1 cup honey
Directions:
The ham may come in a string casing. It is a good idea to leave this intact until after cooking to help the ham preserve its shape.
Place the water in a large container that is big enough to hold the ham and the liquid brine. Add 1/2 pound of the brown sugar, a cup of the salt, cracked black peppercorns, mustard seed, chili powder, cloves, and mace. Stir well with a wooden spoon before adding the ham and ensuring it is covered completely by the liquid. Place the container in the bottom of your refrigerator for twenty-four hours to allow the ham to brine.
Carefully lift the ham from the curing liquid. Rinse it under running cold water to remove the excess salt. Lay the ham on a wire rack over a tray and place it back in the bottom of your refrigerator for another twenty-four hours, until dried completely.
When you are ready to cook the ham, preheat the oven to 350 degrees Fahrenheit.
Combine the remaining pound of brown sugar and the nutmeg, allspice, mustard powder, cinnamon, remaining 1/2 teaspoon salt, and ground black pepper in a large bowl and stir to mix. Pour in the pineapple juice and honey and use a hand whisk to combine. The consistency of the baste should be like heavy cream, so add a little extra pineapple juice if required.
Place the dry ham on a roasting tray. Pour about two-thirds of the baste over the ham and use your hands to distribute it evenly over the meat. It is important that the baste should form only a thin coating, otherwise it might burn. Place the tray in the oven to cook for two-and-a-half hours, until a meat thermometer inserted in the middle of the ham registers 165 degrees Fahrenheit.
Remove the ham from the oven, dress it with the remainder of the marinade, and leave it to rest for twenty minutes. After this time, carve your ham and serve it to your guests with your chosen accompaniments.
