Easter Ham Recipe

Ok. If you have been reading my posts for the last week, you would have seen recipes for various kosher for Passover items using matzoh. So why now am I posting a Ham recipe? I have been trying to make an effort to share Holiday and/or Seasonal specific recipes in a timely fashion to help others (and myself) get a jump on the season. And in an attempt to be far and balance at a time in our country where deeper and deeper line are being drawn, I figure this would be a gesture of unity and goodwill. I am by no means an expert on Easter Ham. This is simply how I cook ham and the fam finds it tasty. This recipe also works well with turkey ham for those who do not eat pork. I have also included a Vegan Option

Brian’s Easter Ham Recipe: Serves 4-6

Ingredients:

1 3-5 Lb pre-cooked Ham, or Turkey Ham

sauce/glaze

2-3 Oranges zested and juiced
2-3 Tablespoons Brown Sugar
1 cup of water
1 cup of chicken stock
2 Tablespoons of maple
10-15 whole peppercorns
1-2 tablespoons of french’s mustard
salt if needed

Note: this recipe can easily be doubled based on the size of your ham

Procedure:

Pre heat the oven to 325 degree, 163 celsius. Place ham on a roasting pan. Mix all of the sauce ingredients except the mustards. I find that mustard can burn when used in a glaze. Add the sauce mixture to the bottom of the pan with the ham. Place in oven can cook for about 12 minutes per pound or based on the the package instructions. Bast the ham every 10 minutes with the pan sauce. If the ham looks like it is drying out, you might want to bast it more often or cover it loosely with foil. After the ham is cook, take out of the pan. Deglaze the pan with a little water, and stir in the mustard with a whisk. Cook down at a simmer to a sauce/glaze consistency. Season the sauce with salt if needed, and a touch more maple with desired.

Slice and serve the sauce in a gravy boat on the side.

Vegan Option:

Replace the ham and use 4 packages of pressed firm tofu block, cut in half with a chris cross pattern. Replace the chicken stock for vegetable stock. Place in the tofu block in two pans. Mix up the sauce ingredients including the mustard and divide the sauce up evenly. Bake in a 350 degree oven. Flip after 15 minutes, and cook just until the tofu is firm and the sauce is mostly absorbed into the tofu.

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