Ditch the packet this Easter. These easy glaze recipes are simple enough to pull together in 5 minutes and will leave everyone at your table beyond impressed. Each recipe makes enough glaze for a 10 lb ham. Simply double the recipe for larger hams.
Nose-to-tail doesn’t just mean eating all the cuts of the animal, it’s also about making the most of each of those cuts. In all aged culinary traditions, especially those with particularly rich peasant foods, the most delicious dishes are the result of several phases of cooking. This recipe is the prime example of creating a meal to be cherished from what would otherwise be considered an off-cut and discarded.
Mary O’Grady provided this recipe and is an old friend and the founder of Slow Food Austin in the early 2000s. Mack is the man behind the lens and drove a taxi in Austin for decades. Now they eat and travel the world.
1. Get a lot of ham fat, preferably in pieces about half the size of your palm or larger, and place them in a large saucepan with a big volume of water.
2. Bring to a boil, reduce heat, and simmer for a couple of hours.
3. Chill until fat congeals on the surface of the liquid.
4. Remove floating connective tissue and scrape off solidified fat into a storage container, or use it immediately .
6. Fat and broth can be stored in the refrigerator or freezer. Use refrigerated broth within 3 days.
Split Pea Soup with Ham
4 Tablespoons rendered ham fat or olive oil
1 medium onion, peeled and chopped
4 medium carrots, peeled and diced
Broth from rendering ham fat, plus enough water to bring the volume to 16 cups
2 pounds split peas, picked over to remove any foreign objects
1 ham bone
2 Tablespoons dried thyme
1. Melt ham fat over low heat in large soup pot or kettle, or heat olive oil.
2. Add chopped onion and diced carrots. Cover pot and cook gently, stirring occasionally, until onion is translucent.
3. Add ham bone, split peas, and ham broth/water mixture. Stir well.
4. Bring to a boil and reduce heat to simmer.
5. Cook over low heat until the peas are soft and the liquid has taken on the deep green color of the peas. Stir occasionally. Expect this to take at least two hours, but the soup really does not take much attention at his stage.
5. When peas are soft, add the thyme and simmer another 30 minutes.
6. Remove ham bone and cut off any remaining ham. Dice the ham and add it back to the pot. Discard the bone.
Salt and pepper can be added at the table according to the individual’s taste.
This soup freezes well.
A beautifully cured ham is one of the most convenient, delicious, and versatile additions to any menu. Because cured hams are fully cooked they are able to be enjoyed hot or cold. This allows for easy entertaining while still offering a delicious and impressive centerpiece. Weighing about 11 pounds each, one bone-in ham will serve 18 guests, or as many as 26 when prepared as part of a family style meal.
A cured hams ability to stay fresh in your refrigerator longer then other meats also adds to its convenience and economic value. When sourced thoughtfully from responsible producers, cured ham is a sustainable alternative to deli meats and other daily convenience foods.
Our heritage hams are expertly prepared by the Fantasma family curemasters and have won numerous awards for their flavor and texture. The most important ingredient in our hams is time– both time spent on the farm where our heritage breeds are allowed to grow and mature naturally, and time in the curehouse, where they are patiently cared for and aged.
Our heritage hams are perfectly balanced in flavor and boast a rich buttery texture with a sweet and savory finish. All of our pork is from pasture raised, hormone and antibiotic free animals. The pigs are raised with care using traditional methods guaranteed to produce the very best tasting meat and are processed at a Certified Humane facility.
Our breeds include Berkshire, Red Wattle, Duroc, Gloucestershire Old Spots, Large Black, and Tamworth. Each heritage breed boasts its own flavor profile, and we encourage you to try them all.
Follow our guide bellow for the perfect ham served hot or cold, and leave a comment with your favorite ham tips!
To Serve Warm
Gently warm the ham in a 325° oven with at least 1/2 cup of water, wine, or stock in the pan. You can cover the ham with foil to help ensure it doesn’t dry out. Using a meat thermometer, remove your ham from the oven at 130-135°. Remember, your ham is already cooked; you’re just warming it through.
If you are planning to use a glaze, wait until the last 15-30 minutes of cooking before applying. Any earlier and you’ll risk burning the sugars in the glaze before the ham has time to warm. Heat your ham low and slow, but don’t be afraid to crank it up at the end to get that nice crispy, caramelized bubbling glaze, always being sure to keep a watchful eye the whole time!
PRO TIP: Allow your ham to rest outside of the fridge before cooking. A room temperature ham will require less total cooking time resulting in a juicier ham! And don’t forget– always rest your meat before carving.
To Serve Cold
Our Maple Sugar Cured hams are fully cooked and ready to enjoy. If you are planning to serve your ham at room temperature simply allow it to rest covered on the counter until the initial chill from the fridge has subsided.
PRO TIP: Left over ham will keep in your fridge for 3 weeks, or it can be frozen for up to 6 months.