Week 15 - Home Baked Ham pt.2

So here we are, it's the part of the week where I show you glorious pictures of the beautiful Easter ham. One problem.. I forgot to take pictures.... It was glazed perfectly, golden and delicious, cooked just right. I have no proof for you. You can take my word for it, this ham is tasty. If you aren't into curing the ham yourself then the glaze would work well for any spiral sliced ham.

What you'll need:
Your Cured Ham
1c Brown Sugar
1c Maple Syrup
1 Tbsp Mustard (I used boring yellow mustard but a spicy or gray mustard would probably work better)
1/2c Apple Juice

Remove your ham from the brine and pat it dry with paper towels. Allow it to sit out for a couple hours so it comes up to room temperature before baking.

Preheat your oven to 325°

Combine your brown sugar, maple syrup, mustard, and apple juice together and spread liberally over your ham. Insert a meat thermometer horizontally into the thickest part of the ham without touching the bone. (The thermometer should run parallel to the bone.)

Bake until the internal temperature reaches 160° (My 12lb ham took about 3 hours.)

At this point I removed the skin (I skinned it before baking last year and it was a pain), covered the whole thing with foil, and put it in the fridge. The next day I made a new batch of glaze, poured the glaze over everything again, and baked until the internal temp reached 140°. Then slice and serve...

with...

Deviled eggs! Once again, I am the dork who took no pictures. But you can't really have Easter without deviled eggs.

You'll Need:
1 Dozen Eggs
"Some" Mayonnaise
2 Tbsp Yellow Mustard
1 tsp Dill
1 tsp Paprika
Extra Paprika for Garnish

To start out you need to boil your eggs properly. You would be surprised to know how many people don't know how to boil an egg. I didn't know how to boil an egg until last year. Here's a fool proof way to boil eggs. place your eggs in one layer into a pot of cold water. The water needs to cover the eggs by an inch or 2. Add in 1/4c of vinegar. Put everything over high heat and bring to a roaring boil. Then cover and turn the heat off. If you have an electric stove move the pot to a cool burner or a trivet. Set a timer for 10 minutes and let that sit. After 10 minutes remove the eggs from the water and place them into a bowl of ice water. Now you have hard boiled eggs!

Cut your eggs in half and place the whites on a serving tray and the yolks in a mixing bowl. Add mayonnaise to your yolks until they are creamy. (I like lots of mayo in my eggs, about 1/4c. Most people like less. I would add it in a Tbsp at a time until it's the consistency you like. If you are going to pipe the yolk mix in you will need more mayo.) Then add in your mustard, dill, and paprika. If you are spooning the mix in you can mash everything with a fork, if you are piping it in use an electric mixer (stand or hand held) and mix thoroughly.

At this point you can spoon the mix into the holes of your egg whites or you can transfer everything to a piping bag and use a fancy icing tip to make it pretty. When all your eggs are filled sprinkle a little paprika over the yolks to make everything pretty.

Enjoy, and try to leave some for the guests!

Happy eating!
Tori