Monday, April 16, 2012

Easter ham

Back home we didn't buy ham, my dad used to buy the appropriate cut of pork, then he smoked it and cooked it. I haven't tried to cook my own ham before this. It turns out it's not even difficult. First off, in Hungary we use smoked meat without any sweet glazes and serve it with fresh bread and super-spicy horseradish, and some home made, spicy smoked sausage on the side.

1 bone-in ham
2 cups of water

Place the ham in a 9x11 inch baking shape bone-side down. Pour the water around the ham. Covert tightly with aluminum foil.

Bake in a preheated 350F oven for 25 minutes per pound of ham. Remove onto a cutting board and cool covered for 15 minutes. Slice and serve immediately or store in the fridge. I prefer it cold!

No comments:

Post a Comment