How to Avoid Serving a Salty Ham on Easter

How to Avoid Serving a Salty Ham on Easter

I know that many of you reading this article have pondered ways to serve a ham with a delicious glaze and NO saltiness. Born and raised in a small town in Alabama, I have watched my mother and grandmother create delicious southern comfort foods for years. When I’m cooking today, I find myself using most of their same techniques. I did these things from sheer habit until I began to think about how important it is for me to know exactly why I was adding Pet Milk to the uncooked pie crust and letting it bake for 5 minutes before filling it; or why I should never bake a cake without adding a tablespoon of boiling water to the butter- sugar mixture.

These are questions that began to ask my mother and grandmother so that I could some day explain them to my children.

When I was a little girl my holiday eves were spent in the kitchen to the wee hours of the morning with my mother. When ham was a part of our dinner that holiday, my mother would always boil it in water then bake and glaze it as usual. I never asked her why she always boiled the ham first until a few short years ago when I had to cook the holiday dinner. She answered me by saying “It stops the salty taste”. So there you have it; boil the whole ham for about 45 minutes then cook as usual to avoid a salty ham.

Please read further for some popular glazes. For the following recipes, I did not add measurements for each because my mother never measured it; she just added some of each ingredient until she reached the desired consistency. Good Luck and hopefully this has helped you.

Cola Glaze

1 Can Coke
Brown Sugar

Orange Juice Glaze

Orange Juice
Mustard (optional)
Brown Sugar

Basic Glaze (Ole Faithful)

Dark Brown Sugar

Want to try something new this year? Make your Easter ham in the best roaster oven.

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