Lolo's Easter Ham

Hi Everyone!
Happy Saturday! I was out and about in the afternoon picking up some groceries to make this special Easter ham recipe of my Grandmothers that I told you about on Friday. It's kinda weird actually. It's not a "Gourmet" type looking ham when it's all cooked up...(far from it!!) but it tastes unbelieveable. Its kind of a hickory and clove taste, which sounds weird but its really great...and cooking it in the milk gets rid of alot of the saltiness and makes it very moist. I mentioned you slice it up super thin and eat it like that or you can make little buffet type sandwiches with it, like we do.

K wanna see pics. of this VERY famous "Rase" Ham tradition? Then go!

First you try and buy a "Butt Portion" Ham at the grocery store (You can also use the Shank Portion type) but the "butts are better cuz' they are meatier" Hey! that was fun to type---lol!!!

OH! and it should say on the label "fully cooked" and shouldn't be spiral cut or anything. ok? ok...

Blot the moisture from the ham so its not so slippery as you cut off all the visable fat. I chopped off a big hunk on the side and stuck it in the center where I cut out some yukie-ness. It also helps it fit it into the pan better.

Then I mixed up some Dry Coleman's Mustard (about 4 tablespons) and 1 cup dark brown sugar AND this time I added a different (fancier type) of brown sugar called "Dark Muscovado." Ever hear of it? I hadn't and it sounded great so I bought it. The bag I bought was $4.50, so you can see its not cheap. I think it will taste really good in my coffee tomorrow morning :)

Mix up the brown sugar and dry mustard with your hands...and try and smoosh the brown sugar lumps out, best you can. (not super important) Then take whole cloves and stick then into the ham on all the sides about an inch apart.

Next, fill a large pot with hot water and plop your ham in the water. Cook on medium--simmering the ham so gets really hot. (about 30 mins.?) ---you'll need to flip it once if alot of it sticks out of the water--BUT BE CAREFUL!)

After the ham is nice and hot, pour the water out of the pot and take the brown sugar mixture and pat handfulls of it all over the ham. Since its hot, it'll start to melt and get super messy (which is normal) Flip it over if you can and pack some sugar/mustard on the other side. (If you run out -which sometimes happens, just mix up some more brown sugar and mustard...)

Next add a half quart or more of WHOLE milk down the inside edges (NOT on the ham) of the pot until it almost covers the ham. Cover it (leaving the lid cracked at titch) on med. low...and cook for 2 hours. The milk will get all curdled (thats ok) It smells SO GOOD as it's cooking!!!

After the two or so hours is up, remove the ham onto some foil, wrap up and throw in frig to cool for a couple hours (flavor is better if left overnight)

A couple hours before serving you'll can mix up the mustard honey spread. (You don't have to use this) it's just something my family loves.

It's a combination of Coleman'sw Dry Mustard (again) and a little hot water to make a paste. Then you add some mayonaise to that and a couple teaspoons of honey. It's a spicy hot mustard...so beware :)

K. Thats it til later or the next day, when you will be taking the ham out, wiping all the curdled milk off of it with a paper towel, and slicing it thinly. Place the slices neatly on a serving platter. Serve with small little rolls so your guests can make themselves sandwiches if they want.

That's it!

HAPPY EASTER tomorrow!!
and Good Night :)

Posted by Lori at March 26, 2005 06:17 PM