Baked Easter Ham
This mouthwatering Easter ham is perfect for a large family gathering, and is sure to be loved by all of your guests.
The Martha Stewart Show, April 2007
- 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
- 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.
- 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.
- 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.
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