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Gallery Read the full recipe after the video. Recipe Summary Servings: 20 easter ham

Ingredients Ingredient Checklist 1 (12 to 14 pound) uncooked smoked ham, bone-in 1 cup dark brown sugar 1/4 cup Cognac Watercress, for garnish Parsley, for garnish

Cook’s Notes When she made this ham on Cooking School, Martha doubled the glaze, using 2 cups dark brown sugar and 1/2 cup cognac, to give her plenty of glaze to brush on the deeply-scored fat.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 20 easter ham

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 20

Recipe Summary

Servings: 20

Servings: 20

20

easter ham

easter ham

Ingredients

Ingredients

  • 1 (12 to 14 pound) uncooked smoked ham, bone-in 1 cup dark brown sugar 1/4 cup Cognac Watercress, for garnish Parsley, for garnish

Directions

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.

Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.

Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

Cook’s Notes When she made this ham on Cooking School, Martha doubled the glaze, using 2 cups dark brown sugar and 1/2 cup cognac, to give her plenty of glaze to brush on the deeply-scored fat.

Cook’s Notes

When she made this ham on Cooking School, Martha doubled the glaze, using 2 cups dark brown sugar and 1/2 cup cognac, to give her plenty of glaze to brush on the deeply-scored fat.

Reviews (8)

 Add Rating & Review     79 Ratings   5 star values:        25    4 star values:        22    3 star values:        21    2 star values:        8    1 star values:        3

Reviews (8)

Add Rating & Review     79 Ratings   5 star values:        25    4 star values:        22    3 star values:        21    2 star values:        8    1 star values:        3

Add Rating & Review

79 Ratings 5 star values: 25 4 star values: 22 3 star values: 21 2 star values: 8 1 star values: 3

79 Ratings 5 star values: 25 4 star values: 22 3 star values: 21 2 star values: 8 1 star values: 3

79 Ratings 5 star values: 25 4 star values: 22 3 star values: 21 2 star values: 8 1 star values: 3

  • 5 star values: 25 4 star values: 22 3 star values: 21 2 star values: 8 1 star values: 3

    Martha Stewart Member     Rating: Unrated       04/20/2014   I tried this for Easter and it was great. The directions were very helpful and thorough.  

Martha Stewart Member     Rating: Unrated       05/08/2012   I'm not much of a ham eater, but this recipe changed my mind. The technique using the parchment paper and tin foil made it very tender. The glaze was easy and the taste was delicate. Freezes great and keeps the light, sweet taste. Well done...  

Martha Stewart Member     Rating: 5 stars       04/22/2011   This is a great basic method for cooking a tender ham. I sometimes use a different glaze (an apricot or marmalade glaze for example), but this is a perfect cooking method for tender, flavorful meat.  

Martha Stewart Member     Rating: Unrated       03/19/2008   Is that LES butcher Kurowycky's? Its sad that it closed. On Second Ave between 8th and 9th streets (across from Veslka) there's Baczynsky's. And if you go to the Essex St Market between Delancey and Rivington, you'll find Jeferey's (who gives flowers to the ladies on the second Saturday of the month). It's nice to patronize these "old-school" establishments versus groceries stores. They add an ethnic and family feel and tradition, which unfortunately, are getting lost quickly.  

Martha Stewart Member     Rating: Unrated       03/18/2008   Can you go to a larger grocery store? The way that I describe what i want in the meat market is call it a "sunday ham" and they point me in the right direction. If you live in New York I don't know where you would go to buy one unless you order it online?  

Martha Stewart Member     Rating: Unrated       02/19/2008   Since a certain Lower East Side butcher closed we are wondering where to purchase the meat portion of our Easter dinner. Any ideas?

    Martha Stewart Member

    Rating: Unrated 04/20/2014

I tried this for Easter and it was great. The directions were very helpful and thorough.

Rating: Unrated

Rating: Unrated 05/08/2012

I’m not much of a ham eater, but this recipe changed my mind. The technique using the parchment paper and tin foil made it very tender. The glaze was easy and the taste was delicate. Freezes great and keeps the light, sweet taste. Well done…

Rating: 5 stars 04/22/2011

This is a great basic method for cooking a tender ham. I sometimes use a different glaze (an apricot or marmalade glaze for example), but this is a perfect cooking method for tender, flavorful meat.

Rating: 5 stars

Rating: Unrated 03/19/2008

Is that LES butcher Kurowycky’s? Its sad that it closed. On Second Ave between 8th and 9th streets (across from Veslka) there’s Baczynsky’s. And if you go to the Essex St Market between Delancey and Rivington, you’ll find Jeferey’s (who gives flowers to the ladies on the second Saturday of the month). It’s nice to patronize these “old-school” establishments versus groceries stores. They add an ethnic and family feel and tradition, which unfortunately, are getting lost quickly.

Rating: Unrated 03/18/2008

Can you go to a larger grocery store? The way that I describe what i want in the meat market is call it a “sunday ham” and they point me in the right direction. If you live in New York I don’t know where you would go to buy one unless you order it online?

Rating: Unrated 02/19/2008

Since a certain Lower East Side butcher closed we are wondering where to purchase the meat portion of our Easter dinner. Any ideas?

All Reviews for Baked Easter Ham

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Easter Ham

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest