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Baked Easter Ham

80

This mouthwatering Easter ham is perfect for a large family gathering. Martha made this recipe on Cooking School episode 310.

  • Servings: 20

Source: The Martha Stewart Show, April 2007

Ingredients

  • 1 (12 to 14 pound) uncooked smoked ham, bone-in
  • 1 cup dark brown sugar
  • 1/4 cup Cognac
  • Watercress, for garnish
  • Parsley, for garnish

Directions

  1. Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.

  2. Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.

  3. Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

Cook's Notes

When she made this ham on Cooking School, Martha doubled the glaze, using 2 cups dark brown sugar and 1/2 cup cognac, to give her plenty of glaze to brush on the deeply-scored fat.

Reviews Add a comment

  • 03wuciescafe
    20 APR, 2014
    I tried this for Easter and it was great. The directions were very helpful and thorough.
    Reply
  • Marthasenior
    8 MAY, 2012
    I'm not much of a ham eater, but this recipe changed my mind. The technique using the parchment paper and tin foil made it very tender. The glaze was easy and the taste was delicate. Freezes great and keeps the light, sweet taste. Well done...
    Reply
  • SouperShannon
    22 APR, 2011
    This is a great basic method for cooking a tender ham. I sometimes use a different glaze (an apricot or marmalade glaze for example), but this is a perfect cooking method for tender, flavorful meat.
    Reply
  • ManicCat
    19 MAR, 2008
    Is that LES butcher Kurowycky's? Its sad that it closed. On Second Ave between 8th and 9th streets (across from Veslka) there's Baczynsky's. And if you go to the Essex St Market between Delancey and Rivington, you'll find Jeferey's (who gives flowers to the ladies on the second Saturday of the month). It's nice to patronize these "old-school" establishments versus groceries stores. They add an ethnic and family feel and tradition, which unfortunately, are getting lost quickly.
    Reply
  • ManicCat
    19 MAR, 2008
    Is that LES butcher Kurowycky's? Its sad that it closed. On Second Ave between 8th and 9th streets (across from Veslka) there's Baczynsky's. And if you go to the Essex St Market between Delancey and Rivington, you'll find Jeferey's (who gives flowers to the ladies on the second Saturday of the month). It's nice to patronize these "old-school" establishments versus groceries stores. They add an ethnic and family feel and tradition, which unfortunately, are getting lost quickly.
    Reply
  • valerieattell
    18 MAR, 2008
    Can you go to a larger grocery store? The way that I describe what i want in the meat market is call it a "sunday ham" and they point me in the right direction. If you live in New York I don't know where you would go to buy one unless you order it online?
    Reply
  • valerieattell
    18 MAR, 2008
    Can you go to a larger grocery store? The way that I describe what i want in the meat market is call it a "sunday ham" and they point me in the right direction. If you live in New York I don't know where you would go to buy one unless you order it online?
    Reply
  • djc256
    19 FEB, 2008
    Since a certain Lower East Side butcher closed we are wondering where to purchase the meat portion of our Easter dinner. Any ideas?
    Reply