Go with what you know. Trying out new recipes is fun, but it can also add stress when they don’t turn out like you expected. Stick to tried and true dishes you can prepare and serve with confidence and save the experimenting for another time.
Take shortcuts. At the center of many Easter feasts is a ham that has been expertly cured and cooked to perfection. Even so, starting with a full-cooked ham is a shortcut that no one is likely to notice, especially if you heat it properly.
Work ahead. Plan your menu to incorporate items you can make ahead of time so you’re under less pressure the day of your dinner. Even handling the prep work like slicing veggies the night before can buy back precious minutes, that way when guests begin arriving, you can step out of the kitchen and enjoy the day right along with them.
Find more ideas to make hosting this year’s Easter meal easy at OmahaSteaks.com/buy/meals/easter.
Many frozen hams are fully cooked and can be served as soon as they’re properly thawed, which is an ideal solution for a casual brunch with mini sandwiches on the menu. However, if you’re serving an elegant holiday dinner, you’re more likely to prefer a warm centerpiece dish. A fully cooked ham is still a time-saving option; you’ll just need to allot time to heat it in the oven once it’s thawed.
Start by thawing a fully cooked ham in the refrigerator for 24-48 hours.
To keep your ham extra moist, always put the cut-side down. You might also consider placing a baking rack in the pan and adding a quarter-inch of water before placing the ham on the rack.
For a spiral-cut, bone-in ham, heat the oven to 325 degrees. Remove ham from film and foil. Place ham cut-side down on a raised-edge baking pan lined with foil. Heat uncovered 60-75 minutes for the entire ham or 10 minutes per pound for smaller portions.
For a boneless ham, heat the oven to 350 degrees. Place the ham, cut-side down, on a raised-edge baking pan lined with foil. Cover the ham tightly with foil and heat 35-40 minutes.
Another option for adding extra juicy flavor is a glaze, which can be as simple as dissolving three parts brown sugar into one part honey in a small saucepan. Or for a more elegant affair, consider a fruit-infused glaze to complement the savory pork.
Easy Fruit-Infused Glazes
~ Apricot Glaze ~
- 1/2 cup brown sugar
- 1 tsp cornstarch
- 1/2 tsp ground ginger
- 1 cup apricot nectar, canned
In saucepan, mix brown sugar, cornstarch and ginger. Stir in apricot nectar. Cook over medium heat, stirring constantly, until mixture thickens and boils.
~ Cranberry Orange Glaze ~
- 1 can (16 ounces) cranberry sauce
- 1 cup brown sugar
- 1/2 cup orange juice
- 1/2 tsp cloves, ground
- 1/4 tsp cinnamon, ground
- 1/4 tsp allspice
In small saucepan over low heat, combine cranberry sauce, brown sugar, orange juice, cloves, cinnamon and allspice; simmer 5 minutes before serving.