Have you planned your Easter menu yet? I’m still working on mine. It will likely be similar to the menus from years past. Fresh green beans, light fluffy yeast rolls, buttery homemade mashed potatoes, deviled eggs (of course!), and ham. Always ham for Easter.
I started to wonder lately why the tradition of serving ham at Easter. I read lots of ideas about that all over the internet but the one that made the most sense to me was this. In the early days, animals were slaughtered in the fall once cold weather arrived. Since there was no refrigeration, the fresh pork that wasn’t consumed quickly was cured for preservation. The curing process takes quite a bit of time and the first hams were ready just about the time that Easter came around. Thus, ham was a natural choice for Easter dinner. Logical and practical.
One of the brands I always trust for ham of any kind is Smithfield. They’ve been in the business of processing and creating pork products since 1936. One of their newer products is the Anytime ham. They’re small cuts of ham that are great for breakfast, lunch, or dinner. I used the Hickory Smoked Boneless variety for this delicious Ham with Creamy Herb Sauce. We enjoyed it with a side of mashed potatoes and roasted leeks. Just delicious!
Smithfield’s Anytime Hickory Smoked Boneless Ham is fully cooked and only needs reheating. To heat the ham, preheat the oven to 325 F. The instructions say “remove the packaging from the ham, reserving the liquid. Pour reserved liquid over ham and wrap completely with foil. Place the wrapped ham into a 2” deep baking dish or pan and into the oven.”
Here’s how I manage that – I put a big piece of foil in my baking pan. Then I set the still wrapped ham on the foil and open the package. All the juices will run out and be caught in the foil with the ham. Remove the plastic packaging and toss it.
Wrap up the ham and juices with the foil. Easy-peasy.
Put the ham into the oven and heat for 18-20 minutes per pound. Be careful not to overheat. You can remove the ham from the oven and leave it wrapped for a good 30 to 45 minutes. It will still be warm and perfect for serving.
When the ham has about 30 minutes of warming time left, make the herb sauce.
Melt the butter in a non-stick skillet over medium heat. Add the shallot and cook for 2-3 minutes or until softened taking care not to allow it to brown. Sprinkle the flour over the shallots and cook, stirring constantly, for about 1 minute.
Reduce the heat a bit and whisk in the broth and milk. Continue to whisk until the sauce starts to bubble.
Stir in the parsley (or herb of your choice – dill is particularly good in this sauce as well), lemon juice, mustard, salt, and pepper. Let the sauce simmer gently, stirring frequently, for about 20 minutes.
Serve the sauce over the warmed ham.
This post is brought to you by Smithfield. All opinions are 100% mine.
Other ham recipes you might enjoy from around the internet:
- Maple, Dijon, and Rosemary Glazed Ham from Miss in the Kitchen
- Bourbon Gingersnap Crusted Ham from Closet Cooking
- Glazed Easter Ham from The Pioneer Woman
- Cola-Pineapple Glazed Ham from Steamy Kitchen
- Rosemary and Mustard Crusted Baked Ham from I Breathe…I’m Hungry
- Dr. Pepper Glazed Ham from Leite’s Culinaria
What I was up to…
- One year ago: Marinated Pork Loin
- Two years ago: Pear Salad with Blue Cheese Dressing
- Three years ago: Candied Pecan Cheese Braid
- Four years ago: Roasted Asparagus
- Five years ago: Pasta with Sausage and Leeks and Chinese Chicken Salad