How to Bake an Easter Ham

Credit: Flickr / sk8geek

According to Chef Marc-André Choquette, basting your ham often will give it that beautiful golden-brown hue

Make an Easter ham like a pro. Tableau’s executive chef offers tips on how to bake one that’s moist and delicious

Whether you’re hosting a formal sit-down dinner or heading to a potluck lunch at Grandma’s house, a ham is as essential to Easter weekend as eating mini chocolate eggs.

Tableau Bar Bistro’s executive chef Marc-André Choquette shares his recipe for a moist and delicious Easter ham. Serve family-style with your favourite side dishes. (Read below for his culinary tips as well.)

Cooking an Easter Ham

Ingredients

• 25 ml butter                       
• 1 clove garlic                        
• 1 minced onion      
• 1 can beer (Pilsner)      
• 250 ml chicken stock       
• 140 ml maple syrup               
• 45 ml Dijon mustard       
• 2 whole cloves              
• 1 cinnamon stick        
• 5 ml coriander seed       
• To taste fresh cracked peppercorns
• 5.5 lb smoked pork shoulder bone in, picnic style

Instructions

1. Preheat oven to 200 F.
2. In a large casserole dish or Dutch oven, melt butter over medium heat on your stovetop.
3. Add garlic and minced onion and let them slowly sweat until the onions are translucent.
4. Next, add beer, chicken stock, 80 ml of the maple syrup, Dijon mustard, spices and fresh cracked pepper.
5. Increase heat and bring mixture to a simmer.
6. Once simmering, add the pork shoulder.
7. Bring to a boil, cover, and let simmer for 1½ hours or until the meat easily pulls away from bone. 
8. Leaving the Dutch oven and braising liquids over heat, carefully remove the cooked pork shoulder from the casserole dish and set aside in a large ovenproof dish.
9. Add the remaining maple syrup (60 ml) to braising liquid in Dutch oven and increase heat to high.
10. Once the liquid is reduced by half, use it to baste the pork shoulder and then place in preheated oven for about 45 minutes.
11. Using a kitchen spoon, baste the pork shoulder every 15 minutes.
12. After 45 minutes, remove the pork shoulder from oven and let rest for 10 minutes.
13. Carve and serve with your favourite Easter vegetables.

Executive Chef Marc-André Choquette’s Culinary Tips

• Know how many people you are cooking for and be prepared. A five pound bone-in ham will easily feed ten people.
• While in the oven, baste your ham often. It will result in moister meat and yield a beautiful golden-brown hue.