History of the Glazed Homemade Easter Ham:
Ham has been a traditional Easter dish for centuries, and the tradition of serving glazed ham during Easter dinner dates back to ancient times. In pre-refrigeration times, Easter was seen as the perfect opportunity to cook and preserve a large piece of meat, resulting in the popularization of salted and smoked ham. With time, the traditional flavors of ham became sweeter, and glazes made with honey and fruits were created. Today, glazed ham continues to be a staple Easter dish for many cultures around the world.
Tips and Tricks for Glazed Homemade Easter Ham Recipe:
- If using a raw pickled ham, make sure to soak it in water for at least 24 hours before cooking to remove excess salt.
- To create a nice crust on the ham, make sure to dry it out in a cool place for 1-2 days before cooking.
- If possible, smoke the ham in cold smoke for added flavor.
- When baking the ham, make sure to insert a meat thermometer in the thickest part of the meat to ensure that it reaches a temperature of 60В°C.
- To prevent the glaze from becoming too thick and sticky, set a timer while cooking it and stir it often.
Tips for presenting the dish:
- Let the ham rest for a few minutes before slicing it to avoid losing too much moisture and flavor.
- Garnish the ham platter with fresh herbs like rosemary or thyme, or with fresh fruit slices like pineapple or oranges.
- Serve with traditional Easter side dishes like scalloped potatoes, roasted vegetables, or deviled eggs.