Easter Ham Tips and Tricks

Easter is just around the corner, and according to the National Pork Board, Americans bought 8.5 million pounds of whole ham in the weeks leading up to Easter in 2018.  If you’re planning on having the centerpiece of your table this year be a holiday ham, then we have tips and tricks for you to create the perfect meal!

To find out, of course we had to ask an expert. Today we have Chef Tim McCarty from the Minnesota Pork Board with us.

Perfect Easter Ham

Ham of your choice, I like a bone in Ham never frozen. The reason bone in, the bone gives added flavor. Never frozen I feel is moister and better flavor. I know this is going to sound crazy how I cook my ham but I always cook them this way. If it is a small ham that will fit in a croq pot, I place the ham in the bag unopened in the pot poor 2 to 3 cups of water in. Put the lid on and set it on low for11/2 to 2 hours to heat up to 145 deg internal temp. If it’s a larger ham I will place a rack in a roasting pan, place the ham still in the plastic bag on the rack and add 2 quarts of water. Place the cover and set on low as the roaster will go 150deg for 2 ½ to 3 hours or until you reach 145deg. Remember the Ham is already cooked and we are trying to heat it, not cook it or over cook it. After I have reached the temp I am looking for I will remove from the roaster and let it rest 10 min. Then I will remove it from the wrapper, it this point I will put a Honey Mustard Brown sugar mix  Or the Apricot Bourbon mix on the outside and place it in a 450 deg oven for 10-15 min to caramelize the sugars. Slice and serve

 

Honey Mustard mix:

½ cup Honey
½ cup Dijon Mustard
¼ cup Brown Sugar
1 TBSP Cracked Black pepper
2 tsp Orange zest

Mix everything together  Rub in ham

 

Apricot Bourbon mix:

1 cup Apricot Preserve
¼ cup Bourbon
¼ cup Honey
2 TBSP Whole grain mustard
1 TBSP Garlic minced
1 TBSP Cracked Black pepper

Mix everything together Rub on ham

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