Cropped Ham

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Easter Ham!

Friday, 3 April 2015 | Tags: , , , ,

Why do I wait until Easter to indulge one of my favourite proteins...a big 'ole roast ham? It has got to be one of the easiest and crowd pleasingest menu anchors out there (unless of course you're observing passover.) And on top of that, it'll leave lots of money for some nice wine to go with it.

The beauty of ham is, you can buy it already cooked. All you really need to do is heat it up with a simple glaze. So if you’re cooking for a crowd this weekend and you like your time in the kitchen kept to a minimum, here’s all you need:

  • – 1 bone-in “ready to eat” ham (ask your butcher to score the fat. Do not buy a spiral ham as they dry out easily)
  • – 10 cloves garlic, peeled and sliced OR 15 – 20 whole cloves (depending on your flavour preferences)

Glaze:

  • – 1 cup good quality marmelade
  • – 1/3 cup orange juice
  • – 2 teaspoons dijon mustard

Heat oven to 350 degrees F. Put ham in a shallow roasting pan. press garlic or cloves into fat. To make the glaze, combine ingredients in a saucepan and simmer for 10 minutes, stirring regularly. Pour half the glaze over top and roast for 15 minutes. Then turn the ham around, pour on the remaining glaze and roast for another 35 minutes.  Let rest before carving.

Serve with fancy mustards, boiled new potatoes with butter and dill, a leafy green salad, some fresh breads from that bakery you love and a sauvignon blanc. Follow up with a beautiful cheese board and chocolates (chocolate eggs would be perfect and I have a feeling you’ll be able to find them).  It’ll be the easiest meal you ever made. You can thank me by sending leftovers (a ham feeds so many people you will have lots. And you can make pea soup with the bone.)

Happy easter one and all!

 

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