Hopefully you scored one of these this morning:
That’s right–my parents still give me an Easter basket. I actually got it yesterday, and to my everlasting joy and surprise my “basket” was actually a colander that I admired earlier in the week. How parents manage to do those things, I’ll never know.
Well, hopefully I’ll know someday. But I have a few years to study their talents before I have to worry about it.
My Easter basket got put to use immediately–and it’s even cuter holding grapes than fake grass and eggs.
To continue the Easter celebration, I decided to make a traditional baked ham. Nothing like the smell of baking ham with maple. cloves, and orange to celebrate what feels like the first real day of spring (it was sunny and warm outside all day!).
I learned two things today–1) buy a shank cut of ham, it’s easier to cut later and 2) “water added” ham contains less water (ie. more flavor) than a “water and ham product”.
Easter Baked Ham
- 1 ready-to-cook ham (between 6-10 pounds)–it can be smoked or not, and spiral cut or not–your choice
- 1/8 C brown sugar
- 1/8 C maple syrup
- 1/4 t ground cloves
- zest and juice of a small orange (I used a mandarin orange)
Preheat the oven to 250 degrees. Place the ham flat side down (or fat side up) in a baking dish and add 1/4 C water to the bottom of the pan. Cover tightly with foil and place in the oven on the middle to low rack.
Bake until the ham reaches 100 degrees in the middle (about 20 minutes per pound). While it’s baking, put together the glaze by mixing the above ingredients.
Once the ham is ready, remove from the oven and turn up the heat to 350 degrees. Cut off the skin (if there is any) and score the fat underneath in a diamond pattern. Spread the glaze over the top and return to the oven for another 20-30 minutes, depending on the size of the ham. Every ten minutes, baste the ham again with the glaze.
Remove from the oven, cover with foil, and let the ham rest for about 20 minutes, until the internal temperature is at least 160 degrees.
Serve right away! We ate it with roasted asparagus and curried millet. Quite a feast(er) dinner.
The orange is really perfect in this recipe–not too strong and not unnoticeable. We also have enough ham to last us about 200 years (most of it is now in the freezer).
In the 10 minutes it took to write this post, the weather went from bright and sunny to dark and ominous–looks like it might storm! Perfect timing since we want to see Water for Elephants tonight.
What did you have for Easter dinner?