A big baked ham is not only a classic for Easter Brunch, but it is one of my favorite dishes to serve for a holiday celebration. It’s simple to prepare and can easily feed a large crowd.
When purchasing a ham, look for bone-in, fully-cooked rump or shank. Don’t be tempted to buy a spiral cut ham. They may be convenient for serving, but dry out really easily when heated.
Since the ham is already cooked, all you have to do is heat it to a serving temperature and, if you want, apply a nice glaze.
“When reheating fully cooked hams, the most important thing is to not dry it out,” says Suzanne Sampietro, founder of The Good Ham Company.
“Here’s my secret to keep your ham from drying out. Step number one, place your ham on a rack in a roasting pan. Add two cups of water to the bottom of the pan. Step number two, cover the entire pan in tin foil.”
Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature before re-heating. This simple step will help ensure that the whole ham warms evenly.
“I recommend baking your ham at 325 degrees for 20 minutes per pound. The last 20 minutes is when you put your baste on your ham.”
Traditionally, baked ham recipes call for heating the ham to an internal temperature of 140 degrees. But since the ham is already cooked, you can just heat until it is warm enough to eat. The higher the internal temperature, the more risk there is of drying out the ham.
A simple glaze, like Apricot-Dijon Glaze recipe, I have shared on-line is the finishing touch.
Happy Easter!
For more information about The Good Ham Company, visit www.thegoodhamcompany.com.
Apricot-Dijon Glazed Ham
- 1 (5 to 6 lb.) cooked bone-in ham (shank or rump portion)
- 1/3 cup Dijon mustard
- 3/4 cup apricot preserves
Score the ham and place the ham on a rack in a roasting pan. Bake at 325°F for 1 1/2 to 2 1/4 hours or until internal temperature of 140°F.
Combine the mustard and apricot preserves in small saucepan. Stir and warm over medium heat until melted and smooth.
Transfer 1/2 cup of the mixture to a small bowl to glaze ham. Set aside the saucepan with the remaining mixture.
Baste the glaze often on the ham during the last 30 minutes of baking. Serve additional glaze on the side.
Serves 12.
Recipe reprinted with permission from Jennifer Chandler.
