Oh, how we love a good Easter Ham in our family. If you’ve been reading this blog for any length of time, you know that we’re big on traditions in our family. Maybe my kids get it from me, because I think I’ve always been that way. They’re the worst when it comes to tradition – we have to do the same things EVERY year for holidays. They’ve always been that way, too. One tradition that stays the same is the movies we watch for each holiday, and the other main traditional thing that stays the same is food. Each holiday has its own decorations, movies, and food and there is no exception. Additions are rare, and deletions are even more rare, and Easter is no exception. This photo show just where the tradition thing originally comes from. This is Grandma, me (at about 6 years old), my mom, and Grandma’s oldest sister at Easter.
These women were heavy into tradition, and frankly, I’m very grateful for that. We all need traditions – that’s what makes a holiday, a holiday.
My family demands the same food – every year – for every holiday and occasion. I make this Easter Ham every year for our Easter dinner, but the exact recipe for the glaze does change from time to time. Sometimes I use honey or orange marmalade or crushed pineapple. Sometimes I use regular yellow mustard, but this is the basic glaze recipe that I use almost every year. This is also a money-saving meal because you can save the ham bone to make Split Pea Soup later.
Here is the recipe as I made it (this time):
1 cup real maple syrup
1 cup brown sugar
2 Tablespoons grainy mustard
4 ounces pineapple juice (1 of the small individual cans you can buy in a 6-pack)
Pre-cooked, smoked 16.5 pound ham. (We get ours double-smoked from a local store that does their own meats and smoking.)
Bake at 325 degrees for about 15 minutes per pound.
I put the ham in a 9″ x 13″ pan, added 2 cups water, and covered with foil for first hour.
Then it’s time to uncover, baste with glaze and bake another hour. Baste with the glaze again until done. Let it sit for 10 minutes or so before carving.
I put the pineapple juice in mixing up the ingredients and I knew that I would need a bit more glaze. Double it or make another half batch if you need more for the basting.
This is the ham after the first hour – and after the basting and second hour of baking.
When cutting this ham, try to get a little of the deliciously basted outside crust on every piece.
This has a nice caramelized crust and it’s moist and tender on the inside. Tender isn’t quite the word for it – I think I’d say it melts in your mouth.
Easter Ham is one of those “must have” and traditional food items at Easter dinner. Don’t forget to save the ham bone for a batch of Split Pea Soup! Try this glaze and ham it up! Ha! Ok, ok. I know – that’s enough. What are some of your Easter food traditions? I’d love to hear about them!