HAMMING IT UP FOR EASTER
And leftovers make a great pea soup
Chances are that the very first Easters were celebrated with lamb, since that was the staple meat in the Middle East. But in North America, it’s more likely we will be serving a ham with our family dinner.
While ham is the popular choice on most North American Easter dinner plates, its preparation has varied over time. From glazing with citrus to roasting with fresh rosemary and thyme, it’s no wonder why a glossy leg of pork is a family favourite to serve. This recipe is a version of a classic glazed ham with maple syrup and fruit.
This ham is a pretty big chunk of meat, and no doubt you will be left with some leftovers. Those scraps and the ham bone can be resurrected as this Herbed Split Pea Soup.
Visit our website, for our All About Ham guide.
MAPLE GLAZED HAM
71/2 lb ( 3.5 kg) bone- in ham or smoked pork picnic shoulder 1/4 cup ( 50 mL) maple syrup 1 cup ( 250 mL) packed dark brown sugar 1/4 cup ( 50 mL) apple juice 2 tbsp ( 25 mL) maple syrup 1 tsp ( 5 mL) dry mustard 1/4 tsp ( 1 mL) cloves 2 cups ( 500 mL) raisins
1. Place ham in a large stockpot. Cover ham with cold water.
2. Cover and refrigerate for 8 hours or overnight. 3. Drain. 4. Add 6 cups ( 1.5 L) fresh cold water and 1/4 cup ( 50 mL) syrup.
5. Bring to a boil; reduce heat, cover and simmer for 11/2 to 2 hours.
6. Remove ham from cooking liquid and place on a cutting board.
7. Reserve 1 cup ( 250 mL) cooking liquid and discard remainder.
8. Leaving a thin layer of fat, trim rind and excess fat from ham.
9. Score fat in a criss- cross pattern, if desired.
10. Place ham in a roasting pan. Stir together next 5 ingredients ( brown sugar through cloves) and spoon over ham.
11. Add raisins and reserved cooking liquid to roasting pan.
12. Bake at 350 F ( 180 C) for 40 to 45 minutes, basting occasionally, until ham is glazed and pan sauce is bubbling.
13. Let ham stand 15 minutes before carving.
14. Serve with pan sauce. Serves 8 to 10.
HERBED SPLIT PEA SOUP
2 cups ( 500 mL) split peas, rinsed and drained 8 cups ( 2 L) chicken stock or water 1 meaty ham bone 1 medium onion, chopped 2 cups ( 500 mL) diced potatoes 1 cup ( 250 mL) chopped carrots 2 cloves garlic, chopped 1/2 tsp ( 2 mL) rosemary, crumbled 1/2 tsp ( 2 mL) salt 1/2 tsp ( 2 mL) freshly ground pepper 1/4 tsp ( 1 mL) savory, crumbled 1/4 tsp ( 1 mL) thyme, crumbled 1/8 tsp ( 0.5 mL) cayenne pepper 1 bay leaf
1. Combine all ingredients in a Dutch oven or large stockpot and bring to a boil; skim off foam.
2. Reduce heat and simmer, covered, for 11/2 hours, stirring occasionally.
3. Remove bay leaf and ham bone.
4. Remove meat from bone and chop; set aside.
5. Puree soup in batches in a blender.
6. Return soup to Dutch oven and stir in ham.
7. Heat to serving temperature. May be frozen for up to 1 month. Serves 6.
Cook’s note: This soup is even better made a day ahead so the flavours can mellow overnight in the refrigerator.