Click here to advertise on CatholicCulture.org

Catholic Recipe: Easter Ham

    INGREDIENTS

  • 1 10-pound (or more) smoked ham
  • 6 quarts of water
  • 1/4 cup whole cloves, divided
  • 1 cinnamon stick
  • 1 1/2 cups vinegar, divided
  • 3 garlic cloves
  • 1 cup brown sugar
  • 2 teaspoons dry mustard, divided
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 6-ounce glass currant jelly
  • Details

  • Serves: 12-15
  • Prep Time: 3-3 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 21+
  • Origin:

In some areas ham is the traditional meat for the Easter dinner. Here's a wonderful glaze.

DIRECTIONS

Wash ham and place in large kettle; cover with water. Add 1 teaspoon whole cloves, cinnamon stick, 1 1/4 cups vinegar and garlic. Simmer until tender (three to four hours). Set aside in liquid until cool, then remove ham from liquid. Cut away outer skin. Criss-cross fat with a sharp knife. Mix brown sugar and 1 teaspoon dry mustard. Rub into ham. Stud ham with whole cloves. Place ham in baking pan. Bake in 375° oven 1 hour, or until brown. Baste with 1/4 cup vinegar. Place remaining ingredients in saucepan and heat until jelly is melted. Pour jelly over ham after it has been placed on platter.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Insights on the enigma that is Pope Francis March 27
Our Most Characteristic Vice? March 27
Recognizing the Noonday Devil March 27
Patricia Jannuzzi on gay activists: And the real problem is? March 27
Surrogate parenthood = exploitation of desperate women March 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13