Succulent Ham Perks Up Easter Dinner Table

Easter is a family time when relatives come together to share the joy of a special spring day. It is also the time of year when many cooks spend hours laboring in the kitchen over an impressive meal, the nucleus of which is almost always a ham. Whether one chooses a fully cooked or a fresh ham, it’s sure to provide a savory entree for Easter feasting.

How did the traditional Easter ham originate? Years ago, the curing, smoking and aging process was necessary for the preservation of meat. Hogs were butchered during winter, when hams were cured, then hung in smokehouses to age throughout the season. It was believed that the ham had sufficiently aged by the arrival of spring (which comfortably coincided with Easter). Thus, ham found its way to the dinner table for special Easter celebrations.

Here are three glazed, baked hams that will brighten your Easter dinner table. Fresh asparagus and hot baked bread are perfect complements.

HONEY-ORANGE GLAZED HAM

1 orange

1 cup honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 (8- to 10-pound) fully cooked whole boneless ham

Fresh watercress, optional

Carefully remove zest from orange in long strips and reserve zest. Squeeze orange, reserving 2 tablespoons juice. Combine reserved juice, honey, cinnamon and cloves in small bowl and mix well.

Place ham on rack in shallow roasting pan. Insert meat thermometer into thickest part of ham, not touching fat or bone. Bake, uncovered, at 325 degrees 2 to 2 1/2 hours or until thermometer registers 135 to 140 degrees, basting with glaze during last 45 minutes cooking time. Garnish with orange zest and watercress. Makes 24 to 30 servings.

APPLE-GLAZED BAKED HAM

1 (5- to 7-pound) shank half smoked ham

1/2 cup apple jelly

Place ham, fat side up, on rack in open roasting pan. Insert roast meat thermometer in thickest part of ham, not touching fat or bone. Do not add water. Bake, uncovered, at 325 degrees until thermometer registers 130 degrees for fully cooked half ham (18 to 24 minutes per pound) or 160 degrees for cook-before-eating half ham (22 to 25 minutes per pound).

Meanwhile, melt jelly over low heat. Brush ham with melted jelly during last 20 minutes baking time. Makes about 12 servings.

ORANGE-CHERRY GLAZED HAM

1 (5- to 7-pound) shank half smoked ham

3/4 cup cherry preserves

1 tablespoon orange juice

1 teaspoon grated orange zest

Place ham, fat side up, on rack in open roasting pan. Insert roast meat thermometer in thickest part of ham, not touching fat or bone. Do not add water. Bake, uncovered, at 325 degrees until thermometer registers 130 to 140 degrees for fully cooked half ham (18 to 24 minutes per pound) or 160 degrees for cook-before-eating half ham (22 to 25 minutes per pound).

Meanwhile, melt cherry preserves in small saucepan over medium heat. Strain cherries from syrup, reserving syrup. Coarsely chop cherries and combine with syrup, orange juice and zest. Brush glaze over ham during last 20 minutes baking time. Makes 12 servings.