What’s Easter without an egg hunt, some fancy dresses and bonnets, and a big juicy baked Easter Ham. My sister Kelley and I would look longingly at the new fancy dresses as soon as they hit the hangers in our local clothing store. On Easter Sunday we would get up early to see what surprises the Easter Bunny had left and then dress to the nines to catch the church bus for Sunday School.
I have so many Easter memories. I’d watch in amazement every year as Charlton Heston as Moses would part the Red Sea in The Ten Commandments. Kelley and I would color dozens of hard-boiled eggs with Paas egg coloring kits. And each year we’d gather around the dinner table and enjoy an Easter dinner that would take hours to digest!
When I became a parent, the Easter Bunny continued leaving treats for my little ones, we’d color Easter eggs at Grandma Coleman’s house, and the great Easter Egg Hunt would commence before dinner in the back yard. Matt remembers one year him and his brother Mark started tossing an Easter Egg back and forth and then another one was picked up and added. They kept getting further and further away from one another throwing the eggs harder and before you know it they had a serious egg toss going on! A year later when they moved from the house they found a surprise left behind the dryer! I guess that explains the peculiar order in the laundry room!
The unifying factor in all these memories is the Easter Ham. Here’s Mom Coleman’s recipe for this Easter tradition. Enjoy!
What you’ll need:
5 to 6 lbs. Ham, fully cooked
1 cup pineapple juice
2 tsp dry mustard
½ tsp ground ginger
¾ cup brown sugar
1 – 10oz. can mandarin oranges
How Mom makes it:
Heat oven to 350º
Remove Ham from packaging and place on a rack in a roasting pan. With a knife, score the fat in a scallop pattern. Combine pineapple juice, brown sugar, mustard, and ginger in a small sauce pan and bring mixture to a boil stirring until slightly thickened.
Baste ham with some of basting mixture and place in a preheated oven. Bake until ham is heated through about 2 hours, basting every 15 minutes. Once ham is fully heated through (meat thermometer is 140º) increase oven temperature to 425º and bake ham for 10 minutes. Remove from oven and center orange slices in the middle of each scallop securing it with a whole clove. Brush ham with juice mixture and bake for 20 more minutes longer, basting frequently.
Bake for 2 hours then 10 minutes and then finally 20 more minutes.
Makes approximately 12 servings