what suggestions can u give for baking the perfect easter ham???

Answer 1

here are a couple of recipes

HAM IN COCA-COLA

Nigella: "This recipe is from How to Eat, with some rejigging (just because it's not in my nature to leave completely alone) and I don't apologise for reproducing, or rather recasting, it because I simply cannot urge you to try this strongly enough. The first time I made it, it was, to be frank, really just out of amused interest. I'd heard, and read, about this culinary tradition from the deep South, but wasn't expecting it, in all honesty, to be (in all honesty) good. The truth is it's magnificent, and makes converts of anyone who eats it. But, if you think about it, it's not surprising it should work: the sweet, spiky drink just infuses it with spirit of barbecue. I have to force myself to cook ham any other way now; though often I don't bothering with the glaze but just leave it for longer in the bubbling Coke instead."

Ingredients:
2kg (4.4lbs) mild-cure gammon (type of bacon/ham)
1 onion peeled and cut in half
2 litre-bottle coke
for the glaze
handful cloves
1 heaped tablespoon black treacle (molasses)
2 teasps English mustard powder (could substitute 2 tsp. Very hot English mustard)
2 tablespoons demerara sugar( turbinado sugar)

Instructions:
I find now that mild-cure gammon doesn't need soaking. If you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.
When the ham's had its time (and ham it is now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want). Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.
Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.
This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that follows is perfect: ham and eggs southern style.
Serves 8

http://www.channel4.com/life/microsites/N/nigella/bites8.shtml


SWEETCORN PUDDING

Nigella: "This isn't pudding as in desert, but pudding as in rich, heavy, airless souffle. I suppose nothing's to stop you separating the eggs, whisking the whites and turning this into a lighter, frothier affair, but there is most definitely no call. This is easy to make, toothsome and comforting to eat, and I have Gaby SURNAME TO COME, to thank for it.
There's something particularly gratifying in specifying a can of creamstyle sweetcorn in a recipe, but then I have a great sentimental affection for it. When I was about 12, it was my idea of gastronomic heaven. And needless to say, children love this: thrown together, in smaller quantities to be sure, and paired with some slices of shop-bought ham, it makes for a simple, stress- free tea, one that's likely to be eaten, not pushed whiningly to the side of the plate."

Ingredients:
5 eggs
510g can sweetcorn, drained
418g can creamed sweetcorn
300ml (1cup, 4TBSP) full fat milk
300ml (1cup, 4TBSP)double cream
60g (0.6 cup US)plain flour
1/2 tsp baking powder
1/2 teaspoon salt

Instructions:
Preheat the oven to 190 C/gas 5 and butter an ovenproof dish - and I use my old, scuffed pyrex one which measures 33cm x 25cm.
Whisk the eggs in a large bowl, and then add, beating unenergetically, all the other ingredients. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on the top.
Serves 8
http://www.channel4.com/life/microsites/N/nigella/bites8.shtml

Vernor’s Ginger Ale Ham

10 lb. precooked smoked ham (with bones)
16 oz. canned sliced pineapple (save juice)
about 30 cloves
¾ cup brown sugar (firmly packed)
Vernor’s ginger ale (about 3-12oz bottles)
Cherries (optional)

Place ham in roasting pan.
Stick cloves into ham so they are evenly spread.
Place pineapple rings(and cherries) along the sides and top of ham and secure with toothpicks.
In a bowl, mix vernor’s ginger ale, ¼ cup pineapple juice, and brown sugar. Pour mixture over ham.
Bake ham at 325 degrees F until meat thermometer reaches 130 to 140 degrees F (about 3 1/3 hours or 18 to 20 minutes per pound.

Important:
Baste ham every 20 to 30 minutes.
http://www.vernors.com/

Answer 2

Ham is one of my favorites and this is the recipe I use that I developed while in Culinary School. Give it a try and I think you'll enjoy it!

Pre cooked smoked ham- bake according to package instructions- ( remember it is pre-cooked (smoked) ham so you are only "warming"- don't over cook!) I buy mine at ALDI's and it's one of the best! APPLETON"S SMOKED HAMS! DO NOT put any liquid in the pan! You do not want to steam it- you are baking it!
The last 20-30 minutes or so baste with the following:

Approx 1 cup brown sugar (I like dark-use your preference)
1 tspn good quality dijon mustard
juice of 1/2 of fresh lemon
white balsamic vinegar to make a slurry (will apply with pastry brush)
Mix the ingredients and apply with a pastry brush to the ham.
Baste the ham and continue doing so until a nice crystalized coating is visable. Remove ham from oven-rest and then slice!

Answer 3

If you have a REAL ham ( with the bone) . always rinse it first and then place on a rack in large roaster pour water in bottom of pan and cover bake 325 degrees until half the baking time is up ( depends on the size) pour 1 can of 7 up and 1 cup of pineapple juice over the top and finish baking. ( covered ) until the last 1/2 hour . take cover off and baste . leaving the cover off. If it is a processed ham I am no help...I don't buy them. good luck

Answer 4

Event Ham w. Tangerine Glaze

Ingredients
1 [8 to 10-pound] smoked ham, bone-in, skin on
Kosher salt
freshly ground black pepper
1 large bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup [2 sticks] unsalted butter, cut in half lengthwise, then into chunks horizontally
2 tangerines, sliced thinly [remove seeds]
2 cups fresh-squeezed tangerine juice [from about 10 tangerines]
2 cups light brown sugar, packed
1 cup filtered water
1/4 teaspoon whole cloves
2 cinnamon sticks

Method
Preheat the oven to 300°
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop half of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours.

Method for the Glaze
Place a saucepan over medium heat. Add the chopped butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a glaze; about 30 to 40 minutes.

After ham has roasted for 2 hours, pour tangerine glaze over surface, tangerines and all. Scatter the remaining sage leaves on top and stick ham back in oven and continue to cook for 1 1/2 hours, basting with juices every 30 minutes.

Stick ham back in oven and roast for final 30 minutes, or until ham is dark and crispy, and the ham is shiny with the syrupy glaze. Let ham rest on cutting board before carving.

Answer 5

My mom does it this way..and it's soooooooo good..

She rubs brown sugar and mustard all over the outside...then put pineapple rings with a cherry in the middles, held on with a toothpick, and then bake according to wrapper instructions.

Answer 6

bake in ginger ale and then on top of stove put pineapple juice and brown surgar and cherry glaze when ham is almost done pour this on top of ham it taste great

Answer 7

cover it with foil make sure it has some water in the bottom of the pan at all times and slow cook it

you can put maple syrup on it during the cooking process or brown sugar and water to give it a nice taste

Answer 8

get a bone in ham.Bake as directed add cherries cloves cinnonam baste with a mixture of oj brown sugar

Answer 9

bon appetit

Answer 10

http://www.food.com