Easter Ham
I made a 10-pounder for Easter Sunday 2004 on the boat. I served it as sandwiches with beans and potato salad. The problem I incurred was that when I went to place it in the oven, it was too big! I had to cut a 1/2" slice off of the bottom before it would go in.
I made a 10-pounder for Easter Sunday 2004 on the boat. I served it as sandwiches with beans and potato salad. The problem I incurred was that when I went to place it in the oven, it was too big! I had to cut a 1/2" slice off of the bottom before it would go in.
- Carbohydrate 29.30552 g
- Cholesterol 281.232 mg
- Fat 50.39496 g
- Fiber 0.0436000006496906 g
- Protein 101.56744 g
- Saturated Fat 16.393976 g
- Serving Size 1 1 Serving (508g)
- Sodium 3548.016 mg
- Sugar 29.2619199993503 g
- Trans Fat 4.48218 g
- Calories 976 calories
Step-by-step
- Preheat oven to 325 degrees.
- Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
- Bake in oven for 20 minutes per pound at 325 degrees. Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of tin foil
Swapping frozen orange juice concentrate for fresh citrus juice fundamentally alters the chemistry of the glaze. Undiluted concentrate delivers a heavy load of natural sugars and thick pectin that clings to the scoring marks, whereas fresh juice introduces excess water that boils off rather than caramelizing into a lacquer. Adjusting oven temperature downward to 325 degrees Fahrenheit prevents those concentrated fruit sugars from burning before the interior reaches a safe temperature. Adequate preparation requires verifying that the physical dimensions of the roasting pan match the interior cavity of the oven before purchasing a ten-pound cut.
Managing Caramelization and Heat Transfer
Securing whole cloves into a diagonal crosshatch pattern serves both aesthetic and functional purposes, anchoring the surface fat while releasing aromatic oils into the meat during long exposure to heat. Basting every thirty minutes redistributes the melting fat and sugar mixture across the exterior. Covering the surface loosely with aluminum foil when the sugars darken prematurely stops unwanted burning without trapping steam that ruins the crisp crust. Maintaining this rhythm ensures the interior remains moist while the exterior develops a deep mahogany color.
- Monitor the sugar layer closely around the ninety-minute mark to prevent bitter blackening.
- Keep a larger sheet of foil nearby to drape over the entire roast if the top browns too quickly.
- Measure internal temperature with a digital thermometer inserted into the thickest portion away from the bone.
