Easter Ham
I made a 10-pounder for Easter Sunday 2004 on the boat. I served it as sandwiches with beans and potato salad. The problem I incurred was that when I went to place it in the oven, it was too big! I had to cut a 1/2" slice off of the bottom before it would go in.
I made a 10-pounder for Easter Sunday 2004 on the boat. I served it as sandwiches with beans and potato salad. The problem I incurred was that when I went to place it in the oven, it was too big! I had to cut a 1/2" slice off of the bottom before it would go in.
- Carbohydrate 29.30552 g
- Cholesterol 281.232 mg
- Fat 50.39496 g
- Fiber 0.0436000006496906 g
- Protein 101.56744 g
- Saturated Fat 16.393976 g
- Serving Size 1 1 Serving (508g)
- Sodium 3548.016 mg
- Sugar 29.2619199993503 g
- Trans Fat 4.48218 g
- Calories 976 calories
Step-by-step
2. Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
Mix up the orange juice and dark brown sugar
3. Bake in oven for 20 minutes per pound at 325 degrees. Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of tin foil
As a housewife, I'm always looking for new and delicious recipes to share with my family and friends. This Easter, I decided to try my hand at making a ham. I've never made a ham before, so I was a little nervous, but I'm so glad I did! It turned out perfectly and was a huge hit with everyone. It would have been a great dish to host a party.
I learned a few things along the way, which I'm going to share with you. First, don't be afraid to ask for help. I had my husband help me with the heavy lifting, and he was also there to offer moral support. Second, don't overcook the ham. I cooked mine for about 20 minutes per pound, and it was perfect. Third, let the ham rest before carving it. This will help the juices redistribute, making the ham more tender and juicy. Actually, I removed the ham from the oven an hour before serving and covered it with a foil lightly until serving. It remained warm and the cooking process continued a little bit slowly while resting.
I hope you enjoy this recipe as much as my family and friends did. It's a great way to celebrate Easter or any other special occasion. I can't wait to make it again! The ham was so moist and flavorful, and the glaze was the perfect finishing touch. It was a hit with everyone, and I know it will be a new favorite in our family.
The best part about this recipe is that it's so easy to make. Even if you're a beginner in the kitchen, you can make this ham. Just follow the instructions, and you'll be sure to impress your guests.
Here are a few tips for making the perfect ham:
- Choose a ham that is the right size for your needs. I used a 10-pound ham, which was perfect for my family of four.
- Preheat your oven to 325 degrees F before you start cooking the ham.
- Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
- Mix up the orange juice and dark brown sugar in a bowl.
- Bake the ham in the oven for 20 minutes per pound. Baste the ham every 1/2 hour or so with the orange juice and dark brown sugar mixture.
- Let the ham rest for about an hour before carving it. This will help the juices redistribute, making the ham more tender and juicy.
Enjoy!
