Easter Ham
Pork is so lean these da
ys that it takes special effort to keep a processed ham from drying out during roasting. Here’s how we do it.
Shank or butt portion processed ham (not semi-boneless)
6 slices thick-cut bacon
2 cups brown sugar
Maple syrup, honey, or molasses
Equipment: Deep roasting pan
Meat thermometer
Natural gas oven
Preheat oven to 300 degrees.
Place the bacon in the middle of the roasting pan, overlapping the slices. Place the ham portion cut side down on top of the bacon. Seal the pan with heavy-duty aluminum foil and insert the meat thermometer into the thickest part of the ham but away from the bone. Cook until the internal temperature reaches 130 degrees, which will be about 2 to 3 hours.
Take the ham out of the oven and reset the temperature to 350 degrees.
Remove the skin from the ham, cut the top fat into diamond shapes, and place the ham back in the roasting pan with the fat side up.
Mix together the brown sugar and just enough maple syrup, honey, or molasses–or a combination of them–to make a spreadable paste. Spread over the top and sides of the ham. Bake another hour or until the internal temperature reaches 140 degrees. The final glaze should reach a nice golden color. If it begins to darken more than that before the ham is done, cover lightly with foil.