From our friends at Footprints Farm:
Easter Dinner is quickly approaching, so today we wanted to share some guidance on cooking your easter ham.
1. Rinse the ham in cold water and blot it dry.
2. Glaze. Line a roasting pan with aluminum foil. Add an inch or so of water in the bottom to prevent burning of any sauce or juice.
For a more traditional glaze: Mix 2 cups dark brown sugar, 2 tablespoons dry mustard, 1 tablespoon ground cloves, and add just enough water to make a paste. Using a brush or rubber spatula, coat the ham.
For a locally-sourced glaze: Mix 1 tablespoon finely grated horseradish and ¼ cup cider vinegar, let sit for 1 hour then strain the horseradish. Mix vinegar with 1 ½ cups maple syrup and brush onto the ham.
3. Bake until the glaze is dark and fragrant. The general rule of thumb is to cook a smoked ham (which ours is) for 12-13 minutes per pound at 350 degrees. Let the ham rest for about 10 minutes. Meanwhile, brown either sliced pineapple or local apple or pears in butter over medium heat until they caramelize.
Where to Find Us:
Order your pasture-rasied, non-GMO eggs, pork, poultry, and all-grass beef by Sunday at midnight for pick-up in the following locations:
Thur Apr 21
East Liberty/Bakery Living @ 5pm
Regent Square @ 6:30pm
Fri Apr 22 (order by Tues at midnight)
Morgantown @ 2pm
Shop with us:
Join us on the farm April 23rd between 10am – 2pm! Tour the farm, eat some tasty snacks made from our meat, and enjoy the company of other folks who believe in the power of sustainable, local foods! The event is free, but please “purchase” this item in order to RSVP – change the quantity to indicate the number of people in your party. Please include your email at check-out and we’ll be in touch with more details.