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MY COOKBOOK
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10.4.16

EASTER HAM from READY TO EAT


After a day of fasting, on Good Saturday the family would gather for a cold supper. The menu was slow boiled farmer's ham with boiled eggs, green onions and a large braided loaf. At this stage in my life all I want for Easter is a farmer's ham. Is it so much to ask? I’m sorry but the Easter turkey just doesn’t cut it for me. Except I have not seen a farmer’s ham for years. 

This is the Farmer's Ham

Ready to eat hams have taken over. About 5 years ago I pre-ordered a "real Easter ham” at the German butcher and what I got was a ready to eat ham. I could have bought the same thing at the supermarket for a fraction of the price. I have given up on finding a farmer's ham. There are still partially smoked cottage rolls and pork picnics. Though come to think of it I have not seen a pork picnic for a couple of years now. They are more flavorful and definitely require cooking, but unfortunately they are full of bone and  can be fatty.  

Ready to Eat Hams are almost ready to eat. Most people roast them in the oven at a low temperature. You only need 325F for 18-20 minutes per pound and until a meat thermometer registers 140F. Slow boiling would simply drain this type of ham of flavor and render it dry. Ready to eat ham requires a gentler approach.

Easter Ham from Ready To Eat

a section or an entire Cook's Ham 
1-2 onions with skin on
2-4 crushed garlic with skin on
1-2 tsp whole peppercorns
2-4 bay leaves
2 eggs per person


  • Put a large pot of water to the boil.
  • Add everything minus the ham and bring it to the boil.
  • Carefully slide the ham into the boiling water.
  • Bring it back to the boil and reduce the heat to slow simmer.
  • Cover the pot and simmer for 20 minutes without lifting the lid.
  • Slide a sharp knife through the thickest part to test for doneness.
  • Not leave the ham unattended, but depending on the size of the ham this may take longer.
  • When the knife slides in with ease, gently glide in the eggs.
  • Bring it back to simmer and cook for 4 minutes longer.
  • Cover the pot again and remove from the heat.
  • Do not lift the lid for 15 minutes.
  • After 15 minutes lift the lid and let the whole pot cool down to room temperature. 
  • Remove the ham and the eggs and transfer to a bowl.
  • Wrap and refrigerate. Ham will slice much better if fully chilled.
  • Slice the ham thinly and peel the eggs.
  • Place the sliced ham on a platter and arrange the eggs around it.
  • Garnish with green onions and serve it with Challah, or Lofty Milky Loaf, or Magnificent Challah or with Sweet Braid. Or some bun.
  • No Ann, this is not breakfast. 


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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