Hammin’ It Up This Easter
I can’t wait for Easter dinner this Sunday. I always look forward to dishing up a huge slab of my sister Margie’s baked ham (the kind with the bone in it) and all the other goodies that she, my mom, and my sisters prepare. We each contribute a favourite dish to holiday dinners and that makes it less stressful for the person who’s doing the hosting, especially when you have 20 people showing up! (Janet’s the exception when it comes to contributing food to the meal. Not being a cook and all, she’s usually assigned to peel the potatoes, which takes her about two hours on a good day since she insists on using a steak knife.) I’m the hostess with the roastess (roast turkey) at Thanksgiving and Christmas, but this Sunday we’re shifting locations to St. Thomas, Ontario, where Margie and her family live.
If you’re planning on preparing a big Easter ham for your family this Sunday, why not make the following super-simple glaze to liven it up? Just mix together equal parts pure maple syrup (not Aunt Jemima please! I’m sure she’s a nice lady and everything, but her syrup just doesn’t cut it in this recipe) and Dijon mustard. About 1/4 cup each would be plenty. Then, stir in one teaspoon of ground ginger. That’s it! A big ham (about 8lbs/4kg) takes about 2 hours to completely heat through at 325 F. I bake my ham on a rack in a roasting pan, covered with foil, for the first 1.5 hours, then uncovered for the last 30 minutes. It’s during this last 1/2 hour that I baste, baste, baste the ham with the glaze. My 3-ingredient glaze assures a grand slam ham! Have a nice long-weekend, a happy Easter, and we’ll “chat” on Monday!
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