How To Cook a Ham

Every family has favorite dishes they like to prepare for certain holidays.

In my family, my mother always makes a roast for Christmas and a ham for Easter. On my husband's side, his mom likes to prepare a ham for almost any and every occasion.

I am not a big fan of ham, so I am always looking for other meats to cook for family get togethers. Lamb is something I have never cooked before, so this Easter I just might give it a try.

Here is a Japanese-influenced recipe for lamb:

Miso-Rubbed Rack of Lamb

* 2 Tablespoons dark miso
* 1 Tablespoon unsalted butter, room temperature
* 1 Tablespoon mild chili powder
* 1 large egg yolk
* 1 Tablespoon chopped fresh sage
* 2 Tablespoons olive oil
* 2 frenched racks of lamb (each 1½ pounds)
* Salt and ground black pepper, to taste
* ¼ cup panko (Japanese-style) breadcrumbs


Heat oven to 400 degrees. In a small bowl, combine miso, butter, chili powder, egg yolk and sage. Set aside. In a large saute pan, heat oil. Season lamb with salt and pepper, then add it to the pan and sear until browned, 2 to 3 minutes per side. Let lamb cool slightly, then smear miso-butter mixture over both sides. Firmly press panko into miso-butter mixture on the rounded side of each rack. Place racks, rounded fat sides up, in a roasting pan. Roast until an instant-read thermometer inserted at the center of the rack reads 125 degrees,15 to 20 minutes. Transfer lamb to a cutting board and let rest for 5 minutes. Makes 4 servings.

Source: Associated Press, from “New American Table” by Marcus Samuelsson
(Wiley, 2009).

easter ham The Food Channel PhotoBaked Spring Ham with Apricot GlazeFor ham lovers, here is a recipe that gets its sweetness from apricot jam instead of honey:

Baked Spring Ham with Apricot Glaze

* 1 (10- to 12-pound) uncooked, smoked, bone-in ham
* 8½ ounces apricot jam
* ½ cup Dijon mustard
* 1 cup light brown sugar, packed
* Zest of 1 orange
* ¼ cup fresh squeezed orange juice
* Whole cloves


Preheat oven to 275 degrees. Line sheet pan with foil. Place ham on foil fat side up. Wrap well with a second piece of foil and bake 3 hours. Remove from oven. To prepare glaze, combine apricot jam, mustard, brown sugar, orange zest and orange juice; whisk to blend. Unwrap ham and with a large sharp knife, trim away rind and all but ¼-inch of fat. Score fat in diamond pattern, about 3/4 inches apart. Stud ham with whole cloves in decorative pattern. Spoon glaze over ham and bake, uncovered, an additional hour; basting every 15 minutes. Let rest on cutting board until ready to carve.
How To Cook a Ham