Easter Sunday comes with all sorts of traditions, from egg hunts to Easter baskets and a nice big family meal. Ham is popular main course here in the United States and because it is a meal many families only find themselves cooking once or twice a year, people find themselves intimidated by cooking and serving a ham that is just right. Here are our tips for purchasing, cooking and serving a ham this Easter!
How much do I buy?
You should count on buying about 3/4 pound if the ham is bone-in. If you choose a boneless ham, choose one that would allow for 1/3 pound per person. Of course, we love the leftovers, so be sure to account for that if you do too!
How long to I cook it?
Fully cooked hams can be served cold, but a glazed ham is delicious. Preheat oven to 300 degrees F. Place ham in a large roasting pan. Cover tightly with a lid or foil. Cook approximately 15 minutes per pound. Remove from oven 30 minutes before the end of the cook time. Brush glaze on the surface of the ham. Return to oven uncovered, brush with additional glaze one or two more times for the remainder of the cook time. The internal temperature of the ham should be 160 degrees F. Serve warm or at room temperature.
Here is our favorite recipe for an easy Glazed Baked Ham.
What do I do with the leftovers?
Be sure to wrap your leftovers and store them in your refrigerator and then try one of these great recipes!
Monday, March 31, 2014
Tuesday, March 25, 2014
Whether you are boiling your eggs for Easter decorations or Easter brunch, it can often be a battle between not cooked enough and cooked too much! Here are Kim's quick tips on how to cook the perfect hard-boiled egg.
Making the Perfect Hard-Boiled Egg
Making the Perfect Hard-Boiled Egg
- Make sure that the eggs are room temperature. Speed this process up by placing the eggs in hot tap water.
- Place eggs in a saucepan that can hold them in a single layer. Add enough water to cover by 1-inch.
- Bring water to a boil, remove pan from heat and cover. Let sit 10 minutes. Drain.
- Place eggs in a bowl of ice water and cool completely.
- Crack the shells by rolling the egg on the counter and peel under cold water.
Thursday, March 13, 2014
Monday, March 10, 2014
Irish soda bread is tasty, easy to make and the perfect addition to your St. Patrick's Day Meal. Here is a great recipe from a recent cooking class with Patty Roche in our Cooking School that uses raisins and caraway seeds to give it a unique flavor.
Ga Ga Jane’s Soda Bread
Makes 8 to 10 servings
- 5 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
- 2 1/2 cups raisins
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg
1) Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides.
2) Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
3) Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.
(Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)
Posted by Stonewall Kitchen at 1:21 PM