Easter Dinner Baked Ham
Baked ham is a classic for Easter dinner and we've put together a guide to help you choose and prepare the perfect ham for your celebration.
Baked ham is not only a tried-and-true classic for Easter dinner it's a versatile main course that pairs perfectly with a wide variety of flavors. For the magazine's Easter menu, we chose a spiral-sliced ham and made a simple pineapple-mint chutney to complement the naturally sweet flavors.
Our 10-pound ham was hardwood-smoked and honey cured. It also came with a pre-prepared glaze, but we preferred to preserve the natural sweetness of the ham itself, so we chose to rinse it off before baking. We added 1/2 cup water before wrapping the ham tightly in foil and baking it at 325° for 1 hour and 20 minutes. We allowed the ham to rest for about 15 minutes before carving.
There are quite a few different cuts of ham for sale in the supermarket today and choosing the right one can present a bit of a challenge. For the best flavor and texture, we recommend purchasing a bone-in ham and we've included a brief rundown on the different types available.
Most supermarket hams are mildly flavored and have been brined in a solution of water, salt, sugar and spices, then lightly smoked. If you're willing to pay a little more, the pricier brands are generally smoked for longer periods using special woods like maple or cherry and extra spices in the brine, resulting in a more flavorful end product.