How to: succulent Easter ham
Have you suffered through one too many dried out holiday hams? Here's a chef-recommended stove top method that results in an irresistibly moist ham every time. Cut 2 medium onions into wide slices and place on the bottom of a Dutch oven. Add two cups of dry white wine, a teaspoon each of peppercorns, allspice and honey plus a few whole cloves. Place the ham on top of the onions. Cover the pot and bring to a simmer. Allow to simmer for about 30 minutes, basting a few times. At this point you can serve with the cooking liquid, or finish in the oven at 350 F for a beautiful roasted outside. Just mix 3 tablespoons of Dijon mustard, 1/2 cup of honey or brown sugar and enough cooking liquid to create a spreadable paste. Then place the ham on a sheet pan and coat with the glaze. Bake for just a few minutes, then carve into the perfectly glazed, basted ham.
current price $7.19/lb
approx. 1lb
current price $6.49/ea
approx. 1.5lb bag
current price $3.99/ea
3ct, approx. 3.2oz
current price $2.99/ea
13.4oz $9.54/lb
current price $7.99/ea
10oz $7.98/lb
current price $4.99/ea
33.8fl oz $7.57/pt
current price $15.99/ea
1.5oz $3.99/oz
current price $5.99/ea
1.9oz $3.89/oz
current price $7.39/ea
1.9oz $3.42/oz
current price $6.49/ea
2.65oz $2.90/oz
current price $7.69/ea
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