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Catholic Recipe: Easter Ham


  • 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


Serves: 12-15

Prep Time: 3-3 1/2 hours

Difficulty: • • •

Cost: $$$$

For Ages:21+



Food Categories (2)


Often Made With (1)


Feasts (1)


Seasons (1)

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


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