We have both smoked ham and ham roasts on sale — 10 percent off — until Easter. Our hams taste great because our hogs are raised the old fashioned way, in small groups, playing around outside and eating grain that was not sprayed with chemicals, hay, and table scraps.
With either of these, start by thawing the ham in the fridge for a few days. If you’re cooking it on Sunday, I’d refrigerate it starting Thursday night.
FRESH HAM ROASTS
This is the best pot roast because, of its marbling and smooth texture. You can use it like a shoulder roast, or if you want to really play to its strengths and get absolutely awesome with it, here’s a recipe from the New York Times. They have you baking the roast and basting it often with a balsamic vinegar and maple syrup glaze, and showering it with pecans and candied ginger. Wow. Here’s the link.
Our smoked hams are already cooked, and they taste delicious cold, but if you’re having company, you might want to do it up fancy.
Heat it: Because your ham is already cooked, you’re trying it heat it through without drying it out. You could do it in a slow-cooker with a cup of broth, water, or your own tasty liquid concoction. 3-5 hours should do it. Or you could do it in the oven. If you have a roaster pan, put some water in the bottom of the pan, place the ham on the rack — out of the water — then cover the whole thing with aluminum foil. Leave 15-20 minutes per pound. If you don’t have a broiler pan, use whatever pan you have and follow the general guidelines of keeping the ham moist and covered while heating.
Score it — if you want, and you have the time, and you want to be extra-festive — cut a diamond-shaped pattern all over the ham.
Stud it — if you want –push whole cloves into the centers on the diamonds you cut.
Glaze it — with maple syrup OR with a glaze of 1/2 cup honey, 1/2 cup brown sugar, 1 T mustard and 1/2 t ground ginger OR with whatever glaze you want
Bake it again — at 400 degrees for about 20 minutes until the glaze looks burnished.