I can’t find a recipe I like on the internet (they’re all made for those grocery store water-logged hams), so I’m going to tell you how I’m going to cook our Easter ham. It’s in the fridge now, thawing. Our hams are smoked without nitrates or nitrites by a great family smokehouse called Noack’s in Meriden, CT. In order to smoke it without nitrates/nitrites, they have to take the bones out, so what you get is a ham rolled up in a web of baker’s twine, about 3-5 lbs. The ham needs to be cooked through (it’s not already cooked) to 145 degrees, so make sure you have your meat thermometer at hand (or buy one at our Farm Store). That’s going to take about 35-40 minutes/lb in a 325 degree oven. Because it is boneless, that little ham is going to feed a lot of people! You’ll only need about ¼-1/3 lb of ham for each of your guests. That means those 3-5 lb hams can serve 12-20 people.
Take your ham out of the plastic packaging and rinse it off and put it in your pan. This is when I usually say a little thanks to the animal who made the meat. Put a little bit of water in the pan (just cover the bottom). You could get creative and use some pork stock, or a mixture of apple juice and water…. Whatever you think would add to the pork flavor and the rest of what you are serving for dinner. Put foil over your pan and put it in the oven. About 15-20 minutes before baking should be finished, take off the foil and add any glaze you like (if you like). Leave uncovered for the rest of the baking time so the glaze can caramelize. When your thermometer reads 145 (or a little under – it will keep rising as the meat rests), take the roast out of the oven and let it rest for at least 5 minutes.
Since it’s boneless, it’s super easy to carve. Enjoy with friends and family! Happy Easter!
A blog about farming and food. Kate Bogli owns and operates Maple View Farm, raising livestock and growing veggies, with her husband Jason. The farm has been in his family for 65 years.
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