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Easter Ham

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  Cold water 4 Cup (64 tbs)
  Apple juice 4 Cup (64 tbs)
  Carrots 2 , coarsely chopped
  Onions 4 , quartered
  Garlic 1 Clove (5 gm), finely chopped
  Celery stalks 4 , cut into chunks
  Prepared mustard 1 Tablespoon
  Molasses/Maple syrup 1⁄2 Cup (8 tbs)
  Boneless ham 5 Pound, uncooked (1 Whole)
  Orange marmalade 1⁄4 Cup (4 tbs)
  Pineapple slice 6
  Maraschino cherries 6
  Cloves 6
  Fresh parsley 1 Tablespoon, chopped

In a large casserole dish, combine first 8 ingredients.
Bring to a boil.
Over low heat, simmer 30 minutes.
Place ham in casserole dish.
Simmer 50-60 minutes.
Remove from heat.
Let ham cool slightly in cooking juices.
Remove lukewarm ham from dish.
Trim away rind and fat.
Preheat oven to 325 °F (160 °C).
Transfer ham to a roasting pan.
Pour enough ham cooking juices to cover bottom of pan.
Brush ham with marmalade.
Garnish with pineapple slices and cherries.
Stick with cloves.
Roast in oven 30-45 minutes, basting occasionally.
Remove ham from oven.
Transfer to a large serving dish.
Sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Easter Ham Recipe