I hope each of you has a wonderful Easter if you’re celebrating. And remember, who are in the chairs is more important and meaningful than what’s on the table!
Readers want to know: Ham 101
Bone in or boneless ham? I prefer a bone-in ham. The bone lends flavor.
How much ham per person? For bone-in hams, allow 2-3 servings per pound; boneless hams will provide 4-5 servings per pound.
What kind of ham to buy:
Bone-In: Sold as whole ham, half ham, shank and rump (butt).
The shank portion or shank half of a bone-in ham tends to be a bigger piece of meat, easier to carve and the bone is easier to use when making soups.
The butt portion or butt half tends to be smaller and a leaner piece of meat, but can be more difficult to carve due to the irregular shape of one of its bones (aitch bone).
Boneless Ham: Boneless cured hams are fully cooked.
Semi-Boneless Ham: Easier to carve, yet retains visual appeal and flavor of a bone-in ham. Only the round leg bone or shank bone remains in a semi-boneless ham. Provides 3-4 servings per pound
Brown Sugar Pineapple Honey Glaze
Enough for a 10 pound ham
1 1/2 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
Zest and juice of an orange
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
Bake ham as directed and during last 30-45 minutes brush with glaze every 10 minutes. Serve with pan juices mixed with glaze.
Easy Maple Brown Sugar Glaze for Ham
1 cup maple syrup
1 cup dark brown sugar
4-5 tablespoons whole-grain Dijon mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Cook and simmer for a few minutes. During last 20 minutes of cooking time, turn oven up to 400 and brush ham on glaze, brushing every 10 minutes.