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.

In this case, you'll want to preheat your oven to 325 or 350 degrees F, then follow the directions on the package for how long to heat the ham before serving. The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars.

Cured hams don't necessarily need to be cooked.

Most cured hams (although not all), as well as cured and smoked hams come ready to eat. So, it's really up to you and depends on your taste if you prefer to eat it cold or heated through.

A ham comes from the back thigh, or rump, of a pig. This tasty treat is a staple protein at Easter dinner.

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Buy bone-in ham. Yes, the bone is a little more work to cut around, but the meat is more flavorful and the hambone can be used to flavor soups and stews. Check the label. City hams can be artificially plumped up with water or solutions, but this dilutes the flavor, so look for one with no added water or juices.

6. Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. Be generous and slather it on thickly – aim to use it all by the end of the cook time.

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

“Easter ham is as ubiquitous to the American table as Thanksgiving turkey, but it wasn't always,” Hopwood says. For many, lamb was the main protein at Easter and Passover tables. Still, serving ham was always a popular choice, for seasonal reasons.

How big of a ham do I need for 10 adults? ›

That means for a 10-person Easter dinner, you'll need a bone-in ham that weighs between 7.5-10 pounds or a 5-pound boneless ham. If you're serving country ham, though, you'll need way less of it. Although it is delicious, the saltiness will prevent people from heaping it on their plates.

Bone-In Spiral-Cut Ham

Estimate 3/4 to 1 pound per person for a bone-in ham.

Butt portion vs. shank, which do you need? The butt portion will cost more per pound and will yield the largest amount of attractive slices. The shank bone is preferred by many for cooking with beans or in making soups, and others prefer the “fully cooked” varieties for ease of preparation and cooking time.

A bone-in ham makes for a great visual presentation on the table, and is perfect for carving. And it's not just there for show — a ham bone is an excellent starter for flavorful soups and stocks. Boneless hams are easier to carve, and better suited for sandwiches. There's no real difference in flavor or texture.

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.

Shank: This portion comes from the lower half of the leg and is the most common cut used for baked ham. Butt: Also known as ham sirloin, this section comes from the upper region of the leg and is the most tender and flavorful cut of ham.

We all know the two most popular meats in the world to serve as the centerpiece of an Easter dinner are lamb and ham. For most Americans, unlike most of the rest of the world, the choice is usually ham.

For the best flavor, avoid hams with labels that read "ham, water added" or "ham and water product." Of all the fully-cooked hams, this is the easiest option of all. It's also pre-cut, so you don't need to worry about carving it before the meal.