Easter Ham
Source of Recipe
Marla
Recipe Introduction
What would Easter dinner be without ham? This type of pork is popular throughout
the world. The custom of serving ham at Easter goes back as far as William the Conqueror,
who served it along with such things as gammon and tansy pudding. Some believe that
ham became traditional because the pig is a symbol of prosperity in many cultures.
Schwean haben, a popular German expression, literally means to "have a pig."
At one time it was fashionable to wear little figures of pigs on watch chains and
charm bracelets. Piggy banks for children may also be an expression of this age-old
idea.
List of Ingredients
Easter Ham
1 7 to 8 pound fully cooked smoked ham shank
1 cup maple syrup
2 Tablespoons cider vinegar
1 Tablespoon prepared mustard whole cloves
Recipe
Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting
pan. Pour about 1/2 cup mixture over ham and bake, uncovered, in a preheated 325
degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove
ham from oven and score fat into diamond shapes. Insert a clove into each diamond.
Bake ham an additional 30 minutes or until a meat thermometer inserted into the
thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving.
Makes 10 to 12 servings
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