Hosting the Perfect Easter Brunch
Apr 01, 2012 10:58AM
● By Anonymous
Preparing a Ham
A traditional Easter centerpiece, ham can be intimidating to cooks, but it needn’t be – after all, it typically comes precooked! The key is reheating the ham without drying it out.
If you purchase a spiral ham, you can opt to serve it cold; however, many guests like a warm entrée. Therefore, to reheat the spiral ham, place it cut-side-down on heavy-duty aluminum foil and wrap it up completely. Preheat the oven to 325 degrees and bake the ham for 10-14 meats per pound, or until a thermometer reads 140 degrees. Remove it from the oven and let it rest for 10-15 minutes before serving.
For a non-spiral ham, place it on a rack in a roasting pan. Add 2 cups of water to the bottom of the pan and cover it tightly with foil. Bake in a 325-degree oven for 15-20 minutes per pound. If applying a glaze, unwrap the ham, brush on the glaze, increase the heat to 400 degrees, and bake for an additional 15-20 minutes.
If you purchase an uncooked or partially cooked ham, plan accordingly as it takes slightly more time. Remove any skin and trim it to ¼-inch fat. Let it stand at room temperature for 1 ½ to 2 hours before cooking. Preheat the oven to 325 degrees, and place the ham on a rack in a roasting pan, cut-side-down. Let it cook until the internal temperature reaches 160 degrees. Remove from the oven and let it rest for 15 to 20 minutes.
Let’s talk glazes for a minute. You’ll often see hams with a brown sugar glaze or served with pineapple. These are both delicious, traditional accompaniments, but how about something new this year?
1 cup cherry preserves
¾ cup Dijon mustard
¾ cup light brown sugar
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 to 2 chipotle chilies in adobo, minced, plus 1 teasopon adobo sauce
½ teaspoon black pepper
In a medium bowl, combine all the ingredients thoroughly. Add one-third of the glaze at the beginning of the cooking process. About 20 minutes before the ham is done, baste it with the remaining glaze, reserving about a ¾ cup to serve on the side.
More favorite Easter recipes to help make your day special: