Ree's Dr Pepper-Glazed Ham Is the Only Recipe You'll Need This Easter (2024)

FAQs

What is the most popular ham for Easter? ›

What most American cooks procure for Easter dinner is a wet-cured, lightly smoked, prebaked ham, what neighborhood butchers called a city ham, when there were still neighborhood butchers. There is nothing particularly urban about city ham, the meat expert Bruce Aidells said, but the name took hold as shorthand.

The idea is to wait until the ham is almost fully heated, then add the glaze as one of the last steps. You don't want to add it too early or the sugars in the glaze could cause it to burn, and you don't want to add it too late or you won't get that caramelized coating.

Pre-cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350° oven to an internal temperature of 140°. At 140°, the ham will be thoroughly warmed and moist.

Ham comes from the back legs and rump of a pig. A whole ham is a large piece of meat weighing about 18 to 20 pounds, so most grocery stores sell them in sections. Ham sells both boneless and bone-in.

The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods - all play a part in this uniquely Spanish phenomenon.

The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Ham is often served at the Easter table, which may seem odd since Jesus was Jewish and wouldn't have eaten pork. It seems that this holiday food comes more from the timing of Easter rather than a religious meaning.

Cover with foil. Bake 2 to 2½ hours or until browned and heated through (140°F). For the last 45 minutes of cooking, uncover and spoon glaze over ham (if you're using a glaze).

What is a ham hock called in a grocery store? ›

A ham hock, sometimes called pork knuckle, is the joint between the tibia and fibula and the metatarsals of a pig's foot where the foot was attached to the hog's leg.

Spiral-cut hams come presliced. All you have to do is make one simple lateral cut, and the meat comes peeling off in thin layers. A whole ham, on the other hand, requires some degree of butchery skill.

Ham is the most traditional Easter meat.

There's no question lamb is front and centre at the Easter table - and for good reason - but there are plenty of alternatives to choose from. This is our list of some of the best meats to have for your Easter dinner: Easter Lamb.

Whole hams have the advantage of being less prone to drying out when cooking, but to be honest, if you're careful about the way you cook it, a spiral-sliced ham will be just fine. I usually opt for spiral-cut hams.

Spiral ham can be made boneless, but butchers typically create a spiral ham cut by slicing a bone-in ham into one big spiral shape. Not only does spiral bone-in ham have a natural and preserved fresh flavor—it's also a lot easier to cut, because of the extra work done at the butcher's block.