Easter Ham

I prefer it when Easter falls late in the spring.  Easter fell almost one month exactly after the start of spring this year.   That gives us all ample time to get the garden in, decorate house and yard with Easter eggs, plan an Easter cookout, and find the perfect Easter dress.

I remember it snowing on Easter once in the early 70s.   We had stopped by my grandparents house after feeding cattle and I distinctly remember the snow flakes falling and Grandma making homemade hot cocoa for us before we hurried home to get ready for church.   That is not the only Easter I remember shivering in Sunday services in a our new Easter sundresses.

This year, our Easter weather was beautiful.   Like I said, I love it when we can cook out on the patio, inspect what perennials have emerged in the flowerbeds, and enjoy relaxing on a warm Easter weekend.

There was no snow this year and I don’t believe anyone froze in their sleeveless dresses.

As we enjoyed the weather, we smoked a ham on in our vintage smoker.   It was a glorious afternoon.   It turned out most delicious, so I definitely wanted to record our recipe and share it with you all.

 

Easter Ham

7 1/2 lb. bone in pre-cooked and cured ham (shank ham)
1/4 c. brown sugar
1/8 c. sweet paprika
1/8 – 1/4 c. 100% apple juice for spritzing
apple wood chips

Score the fat on the ham.   Mix brown sugar and paprika and rub on scored side.

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Rub in the brown sugar and paprika.

Place in preheated smoker (220 degrees).   Place ham, laying ham on one of the sides (not the cut side), on a rack.

Smoke for 2 1/2 hours at a constant 220 degrees.

Remove to wrap in foil.   Place apple juice in a spray bottle and spritz the ham well with the juice.    Wrap up in foil and  finish cooking until internal temperature is around 160.   (Ham is actually already cooked and cured so at this point you are just heating it up.)

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The apple juice spritzing ensures that the ham will remain moist.

A 7 1/2 pound ham fed us well for Easter dinner (it was just the two of us this year) plus supplied the main ingredient for pasta and sandwiches later in the week. I found a great Deviled Ham Recipe at Kitchen Riffs that I made as well.  I ground up the remaining ham to freeze so I could make my Grandma’s delicious hamloaf later on.

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Sandwich slices

Besides the Broccoli Pasta Salad, we also grilled some asparagus to round out the meal.  I cubed up some ham and tossed it with he leftover grilled asparagus in an Alfredo sauce.   I highly recommend that!

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I tossed the leftover asparagus with a bit of cubed ham in an Alfredo sauce for later in the week.

And, of course, we had Strawberry Shortcake for dessert.

Easter falls a bit earlier next year on April 5.  Then in 2016, it will fall on March 27.  We maay have to get the sweaters out for that one.

 

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Eat, Pray, Love
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SantaLand Diaries
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Naked
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Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
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A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
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The Secret Book of Frida Kahlo: A Novel
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