I can’t believe it’s almost Easter. I’m sure Christmas was just last week and yet the piles of smoked ham in all of the grocery stores convince me the bunny’s on his way. Growing up, Easter Ham was my least favourite holiday meat. It wasn’t until I cooked my first ham that I understood why.
As a disclaimer, I adored both of my grandmother’s cooking. However, their cooking technique for ham destroyed every drop of taste and texture. It was like chewing on a salty bit of tire tread. First, they would boil the ham to get rid of the salt. After a good long spell on top of the stove, the ham was then placed in a roasting pan and popped into the oven for a few hours. The result was god awful! When I think back on it, both grandmothers always served roast turkey along with their hams. They insisted that they didn’t want to run out of meat. They definitely never ran out of ham.
Why Roasting is the Best Method for Easter Ham
Roasting is widely considered the best method for cooking ham, especially when you want to preserve its natural flavor and texture. Unlike boiling, which can strip the meat of its rich taste, roasting allows the fat to render slowly, keeping the ham juicy and tender. The dry heat of the oven caramelizes the exterior, creating a beautiful crust that locks in moisture. As the ham roasts, the natural flavors develop, giving you a deep, savory taste that you can’t achieve through other cooking methods.
One of the key benefits of roasting is the even cooking it provides. Whether you have a small or large ham, the oven ensures that heat is distributed uniformly, resulting in a tender, evenly cooked dish. Roasting also allows you to cook the ham at a controlled temperature, preventing overcooking and ensuring a perfect, juicy result every time.
The Importance of Scoring Easter Ham: Enhancing Flavor and Moisture
When scoring ham, it’s important not to cut through to the meat to preserve the moisture and tenderness of the ham. Scoring the fat allows the flavors from marinades or glazes to penetrate the surface, while the intact fat layer helps to lock in moisture during cooking. If the cuts go too deep, you risk drying out the meat, as the fat won’t be able to properly insulate and baste the ham during roasting. Additionally, scoring just the surface creates a beautiful, crisp texture on the outside while keeping the interior of the ham juicy and tender, ensuring the perfect balance of flavors.
The Magic of a Sweet Glaze on Easter Ham
While roasting brings out the best in ham, it’s the sweet glaze that truly elevates the dish. A sweet glaze creates a contrast between the savory richness of the ham and a touch of sweetness, adding complexity and depth to the flavor. The glaze typically contains ingredients like honey, brown sugar, or fruit preserves, which caramelize beautifully during roasting, forming a glossy, golden-brown exterior that’s both visually stunning and irresistibly tasty.
Applying a sweet glaze to your Easter Ham also creates texture. As the sugars in the glaze melt and caramelize, they form a sticky coating that not only enhances the flavor but also adds a satisfying crunch. This contrast between the crispy, sugary exterior and the tender, juicy interior creates a delightful eating experience. Plus, the glaze can be personalized to suit your tastes, from fruity and tangy to rich and spiced, making your Easter Ham truly unique.
The Perfect Easter Feast
By roasting your ham and adding a sweet glaze, you’re not just cooking a meal—you’re creating a memorable centerpiece for your Easter celebration. The combination of savory and sweet, along with the beautiful presentation, will leave your guests talking long after the meal is over. This method of preparation brings out the best in your ham, making it the perfect addition to your Easter table.
Thanks for reading.
Ingredients
- 1/2 cup dulce de leche, slightly warmed
- 2 tablespoons whole-grain mustard
- 1/4 cup Pear Cider
- One 8-pound bone-in smoked ham
Instructions
- Preheat the oven to 3oo*F.
- Line a roasting pan with two pieces of foil that are long enough to completely enclose the ham when making a cross.
- If your ham is encased in a netting, remove it.
- Put the ham on the foil, fat-side up.
- Wrap well with first piece of foil. Then close the second pieces so that the ham is completely covered.
- Bake for 2-1/2 hours.
- Remove from oven, unwrap, and with a large, sharp knife cut off the rind leaving 1/4 inch of fat.
- Score the fat in a diamond pattern, making the lines 1 inch apart. Be careful not to cut into the meat.
- In a small bowl, whisk the pear cider, dulce de leche and Dijon mustard.
- Pour out any pan juices and lightly coat the ham with 1/3 of the glaze and return it to the oven for 20 minutes
- Increase oven temperature to 325*F
- Spoon more of the glaze over the ham and return to oven for an additional 20 minutes.
- Repeat once more
- Remove to a serving platter and allow it to rest for at least 20 minutes.
Notes
THE LOVE: Take your time trimming the rind and fat from the ham. Use the sharpest knife you have, make slow deliberate slashes as you pull the fat away from the ham. It should come off in one big slab.
