EASTER GREETINGS!
The meat traditionally associated with Easter in America is ham, while in many other parts of the world, the arrival of spring is celebrated with lamb. Eating ham at Easter dates back to at least the 6th century in Germany. Pigs thrived in northern Europe, being forest-adapted animals. They were let to roam the abundant woodlands to forage for acorns and roots. Slaughtered and hung in the autumn of the year, pigs were one of the few meats available to eat in early spring. As Christianity spread northward, it merged with the Pagan spring celebration of ‘Eostre’. A convenient uniting of traditions was born, with ham at the center of the Easter feast.
Even though, adding ‘glaze’ while baking a ham seems like a ‘modern’ idea, raw honey was being used in much earlier times.
A glaze that is both sweet and savory has been one of my favorites for many years. Brion & I are looking forward to enjoying some glazed ham for our Easter meal.
HAPPY EASTER TO EVERYONE THANKS FOR YOUR INTEREST IN FOLLOWING MY BLOGS!
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- 3-3.6 kg bone-in ham, spiral sliced
- 250 ml hot pepper jelly
- 1 cup peach preserves
- 1/4 cup apple cider vinegar
- 1/4 cup Dijon mustard
- 1/4 cup light brown sugar, packed
- 2 tbsps fresh sage leaves, finely chopped
Ingredients
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- Preheat oven to 325 F. Place ham, cut side down, on rack in a roasting pan. Bake about 30 minutes or until internal temperature reaches 90 F.
- In a small saucepan, simmer jelly, preserves, vinegar, mustard, brown sugar & sage stirring occasionally. Remove from heat.
- Remove ham from oven. With a sharp knife, lightly score outside of ham, making parallel 1/4" deep cuts in crosshatch pattern. Brush ham with some of the glaze & return ham to oven. Bake until internal temperature reaches 130 F., brushing ham with glaze during baking.
- Carefully place ham on a serving platter. Cover loosely with foil & let stand 10 minutes before serving. Internal temperature will rise to 140 F. upon standing.