Baked Easter Ham

Easter and large baked hams.. I really don’t know then these to things where paired up, but it seems every store out there is throwing hams at me. So there must be some reason why ham is so associated with Easter… maybe to ward off heathens. Well, here is a simple straightforward baked ham, the secret to getting it right is in the knife.

Here’s what you’ll need:

  • 1 (12 to 14 pound) uncooked smoked ham, bone-in
  • 1 cup dark brown sugar
  • 1/4 cup Cognac

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Pop it into the oven and bake for about 1 1/2 hours.

Unwrap ham and toss out the parchment and foil. Now here’s the real secret to making those diamond shaped patterns in the fat. Use a utility knife, you know, like the sheetrock cutting knives, to score the fat in a diamond pattern, making the lines about 3/4 inch apart. The uniform depth of the blade makes uniform cuts in the fat. 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. Continue cooking the ham for an hour more. Then, brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve.

easter ham