Ham it up for Easter|Cook's Corner Column

Published 10:54 am Thursday, April 9, 2009

By Staff
Lisa Tindell
Easter Sunday is just a few days away and I’m ready. I haven’t had a good baked ham since Christmas and I’m ready for a big slab with some potato salad and maybe even some sweet potato soufflé.
I asked around and for some reason a ham is certainly considered a necessity for the holiday. However, the preparation methods do vary from person to person. Some people prefer a ham to be baked, period. No glaze, no additions, nothing.
For those who would like to add a little something extra to their ham, I’ve found a couple of recipes that will liven up the most popular meat for the Easter dinner table.
First, this recipe for cooking ham is as simple as it gets.Slow Cooker Ham
2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker – you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.
Finally, if you’re looking for a traditional way to prepare a ham, this next recipe  has been used for generations in preparation of the traditional Easter meal.
Ham with Pineapple
12 pound bone-in ham
1/2 cup whole cloves
1/2 cup packed brown sugar
1 (20 ounce) can pineapple rings in heavy syrup
1 (4 ounce) jar chopped maraschino cherries
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
Preheat the oven to 325 degrees. Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees. Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.
Until next week, happy cooking and happy Easter!
I hope that get some enjoyment from your Easter meal surrounding by those you love or memories of those you hold dear in your life.
Remember, if you have a tip or recipe you’d like to share, I’d love to hear from you. Send me an email at lisa.tindell@brewtonstandard.com or give me a call at 867-4876. I’d love to hear from you.
Until next week, happy cooking and happy Easter!

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