Cascade Culinary Recipe and Video: Making an Easter Ham | Bent | Bend | The Source Weekly - Bend, Oregon
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Cascade Culinary Recipe and Video: Making an Easter Ham 

Chef Thor Erickson prepares a ham for Easter Sunday dinner. Click on the link below to watch the video.

Chef Erickson prepares Easter Sunday ham

Baked Ham (10-12 servings)

1 whole Fully Cooked Bone-in Ham (10-12 Pounds), spiral cut is fine


2 cups light brown sugar

1/3 cup Dijon mustard, like Grey Poupon

2 cups Riesling wine (sweet)

3 Tablespoons apple cider vinegar

¼ teaspoon ground cloves

Preheat the oven to 325° F.

Remove all packaging from the ham: foil, plastic, netting, plastic disk at the bone end. We do not want any plastic in the oven.

Place the ham in a large roasting pan with a rack, cover loosely with a new piece of foil, and bake for 1.5 to 2 hours—-about 10 minutes per pound. If the ham is 15 pounds or greater, preheat the oven to 300° F and roast the ham at that lower temperature.

While the ham is in the oven, heat the brown sugar, mustard, vinegar, wine, and cloves in a small saucepan to a boil, and then turn down the heat and gently simmer, reducing the glaze until it's thickened to the texture of cream, about 10 minutes.

After the ham has been baking for about 1 hour, remove the foil and brush half of the glaze on the whole ham, and then put the ham back in the oven without the foil.

Ten minutes later, brush on the rest of the glaze. Return the ham to oven for 15 more minutes until the glaze begins to shine. Remove from the oven, and allow the ham to rest for 15-20 minutes before carving.

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