This is the main attraction of our traditional Easter meal, and we think those spiral-sliced prebasted hams take a backseat to our version. Ask your butcher to order a whole smoked water-added ham such as Gwaltney, Hamilton, or Smithfield, and have him remove and quarter the hock. This not only makes the ham fit more easily into your pan but also gives you the hock pieces to use another time and contribute unbeatable seasoning to soups and veggies. Serve with Potato Salad (page 53) and Baby Lima Beans (page 132).
Recipe information
Yield
serves 20 to 30
Ingredients
Preparation
Step 1
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350°F.
Step 2
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and open the vents in the lid slightly to allow steam to escape. Bake the ham for half the estimated cooking time. (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, in a separate saucepan, mix the sugar and honey until smooth. Pour the mixture over the ham. Continue baking the ham, basting occasionally with the drippings in the roaster.
Step 3
Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160°F.
Step 4
Allow the ham to stand for 15 minutes before slicing to allow the juices to set.
From Gwen
Step 5
If you don’t want or need a whole ham, you can bake half a ham, but choose the butt (meatier) end rather than the shank end.
