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EASTER HAM

By   /   March 30, 2012  /   Comments Off

 

 

 

When we have our family and friends gathering for Easter, everybody brings their favorite dish to go with ham. It is always a feast. This is the best ham ever and so easy.

Choose your favorite smoked ham. Mine is a Lee ham…whole or half butt end, which has more meat than the shank part.  To prepare the half ham, wash it with cold water and place in a large, covered roasting pan. Start baking at 450 degrees for approximately 1 hour. Check pan and if there is no liquid in bottom, add 1 and a half cups of hot water. Reduce heat to 375° and cook for 2 more hours. Remove cover and cook for 1 to 1 and a half hours to crisp up the skin.

This is fall-off-the-bone goodness. All the juice that is left in the roasting pan makes the best rice. We call it rice after ham. Check the juice for saltiness first. If it is too salty, use half juice and half water to make the rice. Make the rice according to directions on rice package. This is wonderful. I hope you enjoy.

I cook the whole ham all night at 350 degrees. In the morning, crisp up the skin.

This ham is so delicious and so easy. If you have leftovers, use in sandwiches, casseroles or omelets.  Hope you enjoy.

Easter blessings to you all!

 

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

 

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