Easter

I overcooked my ham a bit...some of it was a tad too dry but the GLAZE...oh my god....I thought the crunchy sticky glaze was worth every bit of dryness.  This recipe is actually for a cheap ham and I bet if it had been one with some water added it might have saved itself.  I've wanted to make this for awhile.  I've come across it several places online and in that 150 Best Recipes by Molly Stevens and Fran McCullough (I generally like anything by Molly Stevens).

In reviewing "Saveur Cooks Authentic American (Chronicle Books 1998 $40.00), Suzanne Hamlin wrote in the New York Times: "The recipe for Monte's Ham alone may be worth the price of admission. Monte Mathews, an Advertising Executive, writes: "When I first came to New York, a friend gave me two pieces of advice: first, if you wear an expensive watch, you can wear anything else you want; second, when you have a lot of people over, buy a ham." Mr. Mathews already had the watch, but he was flummoxed by the ham, until he went to a party and saw hordes of guests tucking into a giant, glistening specimen. Begging his hostess for the secret, she disclosed "Buy a ham, glaze the hell out of it and cook it for a long,time." Cooked to his instructions,(I) served (Monte's Ham) to a group of ten with professed discerning palates. (In truth, cut into half inch slices, the ham would serve 30 or more.) They went crazy for Monte's Ham, clamoring for seconds and thirds, grabbing nubbins from the platter and boldly demanding to take home the leftovers. The big, deeply bronzed beauty was truly delicious--succulent and moist of the inside, sweetly glazed and crisp on the outside."

Monte's Ham

15 lb bone-in smoked ham

1 1/2 cups orange marmalade

1 cup Dijon mustard

1 1/2 cups firmly packed brown sugar

1 rounded tablespoon whole cloves

Preheat the oven to 300 degrees, and set a rack on the lower middle level.

Cut off and discard the tough outer skin and excess fat from the ham. Put it in a large roasting pan and, with a long, sharp knife, score it, making crosshatch incisions about 1/2-inch deep and an inch apart all over the ham.

Roast for 2 hours. Remove the ham from the oven and increase the heat to 350 degrees.

For the glaze, stir together the marmalade, mustard and brown sugar in a medium bowl. Stud the ham with the cloves, inserting one at the intersection of each crosshatch. Brush the entire surface of the ham generously with the glaze, and return to the oven.

Cook the ham for another 1 1/2 hours, brushing with the glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for 30 minutes.

My potato gratin was pretty damn great too.  I simmered sliced Yukon Gold potatoes in some cream (yeah, I know) and good chicken stock we'd just made.  When they were about done and the liquid thickened I poured them into a gratin pan.  I had some shredded cheddar/something white in the refrigerator so I tossed that on top.  It wasn't a lot...just enough.  Oh yeah, I also had some mashed garlic, sage and salt in with the stock and cream.  Threw it in a 425 degree oven until the cheese was browned.  That and simply roasted asparagus.  And boxed macaroni and cheese for Leo because I love him and respect his stubborn little taste buds.

Here's a picture from a long ago Easter....a very little Cynthia with her beautiful big sisters.

Happy Easter all!