Easter Sunday ham with apricot jam
Ham is usually the star at the Easter Sunday table and for good reason — it’s already cooked, so all you have to do is warm it. Plus it’s the roast that keeps on giving — leftover ham sandwiches are fabulous between fresh rye bread, slathered with grainy mustard and topped with lettuce and tomato. When shopping for a ham, your best bet is a bone-in. The bone helps keep the meat juicy and you’ll be able to make ham and bean soup the next day. There are many on the market; look for the best quality you can find, preferably packed in natural juices.
Easter Sunday ham with apricot glaze
Serves 6 with leftovers
1 ready-to-eat bone-in ham (5-6 lb)
1/2 cup wine, juice or chicken broth
Preheat oven to 325˚F.
With sharp knife, score the top of the ham in diamond pattern. This will allow the glaze to seep in and flavour the ham; plus, it looks nice. Place in a baking pan.
Add wine, juice or broth. Cover pan tightly with foil. Bake for 1 1/2 hours or until internal temperature is 140˚F, adding a bit of additional liquid if needed.
During last 30 minutes, remove foil and baste with glaze. If glaze isn’t caramelizing, turn oven heat to 450˚F, and watch carefully so glaze doesn’t burn.
Remove from oven, brush with a bit more glaze, tent loosely with foil and let stand 20 minutes before carving. The ham’s internal temperature should rise to 145˚F.
apricot or peach glaze
1/2 cup apricot or peach preserves
1/2 cup dry white wine or sherry
1/2 cup honey
Juice of two large oranges
In a saucepan, simmer preserves, wine, honey and juice over medium-low heat until reduced to about 1 cup, about 25 minutes.
Match: Try either a Pinot Gris or Pinot Noir.