How to Bake a Ham for Easter?

[JandJ]

I hate that I don't know this, I'm a really good cook and love to bake, but I have no idea how to make a ham. My parents always got a Honeybaked Ham and after mom passed DH and I hosted a big crowd each year and could justify the cost of a Honeybaked. But this year daddy passed and it's just DH and me for Easter. I love the flavor of the Honeybaked, and I make soup with the bone, but even the quarter ham is $30-40 and I can't justify that for just the two of us.

I have no clue how to take an uncooked ham from the grocery store and turn it into a delicious Easter dinner. Any recipes for ham? Any way to make it taste like the glaze on a Honeybaked? There are sides we always have but if you have any "can't miss" side dishes that would be great too! Thanks!

 

[MazdaUK]

Google it and you'll get loads of recipes up. Jamie Oliver does a lovely ham with marmalade (a gammon one). Recipezaar probably has a fair few Its not something I do as I'm not that keen myself, but I know what you mean about it. COuld you get a big one and make and freeze lots of dishes with the leftovers? Like macaroni cheese with ham, quiche, pies etc.? (Its probably no more work than baking one )

 

[hitchedpumpkin]

I usually get a spiral sliced ham from the grocery story but you could probably use any type.

I just pour a can of Coke and a bottle of Lawry's Hawiian Marinade over the top and cook according to package directions.

Sometimes I make up the brown sugar glaze packet that comes with the ham and pour that over the top too during the last 30 mins of cooking.

The great thing about ham is that they are already cooked so you are just basically re-heating. Hard to mess up.

I always get rave reviews on my ham with this receipe. I even like the gravy it makes on my mashed potatoes!

 

[piratesmate]

Our grocery store often has spiral sliced hams on sale for $1.99 around the holidays. I believe they're Hatfield brand. Those are what DH now prefers.

However, I still like my "usual". Criss-cross cut the skin (just through the skin, not deep) in a diamond pattern. Place whole cloves at the juncture where the lines meet. One for each "point" of the diamond. I usually cut about halfway down the sides but don't bother with the bottom.

Then I squirt Gulden's brown mustard on it & spread it over the whole area with the cloves. I just use my hand.

Add a thin layer of brown sugar to the top. Again I spread it with my hand. I don't bother with the sides for this. It will melt & go down the grooves from the cuts.

About a half hour before it's done, I open a can of crushed pineapple & pour it over the top, spreading it out.

You can pour out the pan drippings for pineapple sauce if desired. I never bothered to thicken it since the pineapple kind of makes it thick.

 

[greeneeyes]

The spiral hams at the market are great and most come with a sauce mix too.
I like to take a shank half and make the criss cross cuts, mis spicy brown mustard with some brown sugar and then spread that on top. Put whole cloves all over the top and then bake according to the package decorations.

You can freeze leftover ham, or make casseroles, soups, etc and then freeze.
The DH likes diced ham in his scrambled eggs.

 

[JandJ]

Thanks for the recipes! I had Googled it but was hoping to get recipes that people actually tried and liked - so thanks! But . . . DH said we should just go out to eat so that's what we're planning to do

 

[Southern4sure]

Thanks for the recipes! I had Googled it but was hoping to get recipes that people actually tried and liked - so thanks! But . . . DH said we should just go out to eat so that's what we're planning to do

Here is a picture of a ham I made a few months ago. It was a huge ham (17 lbs) but any size will work.

I take a smoked ham not a spiral sliced one. I use can pineapple slices, jar cherries, honey and some brown sugar. I score the ham, drain the pineapple but save the juice.

Mix pineapple juice, cherry juice, honey and brown sugar together a thin consistancy). Using tooth picks I placed the pineapple slices on the ham with a cherry in the middle of each slice.

I take a pastry brush and brush on the juice mixture. Cover and bake according to package directions. The smoked ham is already cooked but just needs warming.

After the first 30 minutes I take off the foil and brush on more of the juice mixture. Leave uncovered from now on. Every 15 - 20 minutes continue to brush on the juice mixture until the ham is heated thoroughly.

Enjoy!