I like to go all out at Easter, without blowing the budget. This recipe for my annual Easter ham is economical but oh-so-tasty, which makes it a clear frontrunner on the recipe front for me time and time again. I don’t just eat ham at Christmas. I believe a good roasted ham at Easter too can do wonders for filling up little tummies that are longing for chocolate. The adults in your extended family will appreciate it, too.
Roasted Easter Ham
You will need
- 1 12 pound bone-in-ham, rump portion
- 1 cup brown sugar
- 1/2 cup whole cloves
- 4 cups water
Preheat the oven to 350 degrees Fahrenheit. Put the ham in a baking pan and, at 1 to 2 inch intervals, press the cloves into the top (make small incisions if necessary). Get the brown sugar and pack it on top, making a thick layer. Pour the water into the bottom of the baking pan, making it about 1 inch deep. Cover the baking pan with aluminium foil or a lid, making sure it is tight.
Bake for 4 1/2 to 5 hours, or until the temperature of the inside of the ham has reached 160 degrees Fahrenheit. The timing will equate to about 22 minutes per pound. Note: Make sure the meat thermometer does not touch the bone. Once you’re satisfied that the ham is cooked, take it out of the oven for approximately 20 minutes before you carve it.