Easter Ham is the very important traditional dish on the Easter dinner table; it is the star of the Easter dinner. But different people cook it in different ways. There are some things to be remembered while making ham dish. It takes longer to cook a fresh ham than the canned ham. The ham you buy from stores is already cooked and cold-smoked ham is baked rather than simmered. Ham is the meat of a pig cut from back legs or shoulders. It may be smoked, salt-cured or aged. It may or may not have bone.
Preparing Easter ham is not very difficult; you just have to follow the instructions carefully. With these normal tips about ham, let’s find out how to make an Easter ham and what do you need to prepare it.
Ingredients:
- Smoked ham Shanks (Fully Cooked) – 17-18 pounds
- Maple Syrup – 1 Cup
- Cider Vinegar – 2 tbsp
- Prepared Mustard – 1 tbsp
- Whole Cloves
How to Prepare Easter Ham:
Take a large bowl and pour into it Maple Syrup, mustard and Cider Vinegar. Mix all the ingredients very well.
Take a shallow roasting pan and put ham in it. Make sure that fat side is on the upper side.
Pour ½ cup of that prepared mixture over the ham and bake it uncovered in the oven. Oven is preheated at 325 degrees. Bake it for 1 and ½ hours.
Every ½ an hour pour additional syrup mixture over it.
Take out the ham from the oven and scour fat into diamond shapes.
In each diamond, insert a clove.
Bake ham for another 30 minutes. You can check with a meat thermometer that it registers 140 degrees when inserted into the thickest part of the meat.
Before carving, let the ham rest for about 15 minutes.
It will make about 10 to 12 servings depending upon the size of the diamond.
