How to make an Easter ham
A simple glaze made with brown sugar, ginger ale, fresh ginger, and mustard gives a classic ham bright, piquant flavor. Credit: Marge Perry
Cooked ham is a beautiful thing — not only does it make a showstopping centerpiece for your Easter table — it keeps on giving for as many days as you have leftovers. There are ham sandwiches, of course, but I also add diced ham to casseroles (mac and cheese) and soups. Then there’s ham and potato hash for breakfast, appetizer/snack skewers with ham and fresh mozzarella, salads turned into meals with strips of ham … the list is as long as your imagination allows.
But I don’t cook ham for the leftovers alone.
A glazed ham is incredibly fuss-free to make. I particularly like this sweet and piquant glaze, which makes a perfect counterpoint to the salty, meaty flavor of the ham. The glaze may be made several days ahead (be sure to remove the ginger slices or the flavor will become overpowering). If you have bought a smaller ham, simply halve the recipe — or use leftover glaze on chicken.
Ginger-Brown Sugar Glazed Ham
11-12 pound bone-in cooked ham
4 cups ginger ale
2 cups orange juice
1/2 cup dark brown sugar
1/3 cup Dijon mustard
4to5 (¼-inch thick) slices fresh ginger
1. Preheat the oven to 350°F.
2. Trim any skin and excess fat on the ham. With a sharp knife, score the ham all over in a diamond pattern. Place the ham in a large roasting pan then pour 1 cup of the ginger ale and 1 cup of the orange juice over it. Cover the pan with aluminum foil and roast 1 hour 15 minutes.
3. Meanwhile, combine the remaining 3 cups ginger ale, 1 cup orange juice, sugar, mustard and ginger slices in a medium saucepan. Bring the mixture to a boil over medium-high heat and cook until reduced to 1 cup and mixture is slightly syrupy, about 45-48 minutes. Discard the ginger slices.
4. After the ham has roasted 1 hour 15 minutes, remove the foil and baste with some of the glaze. Continue roasting and basting ham every 15 minutes with the glaze until it is glossy and an instant-read thermometer inserted into the thickest portion (but not touching the bone) registers 145°F, about 1 hour 15 minutes to 1 hour 30 minutes longer. Remove from the oven and let rest 15-20 minutes before slicing.
MAKES 14 to 16 SERVINGS
