Martha Stewart’s Guide to Cooking a Perfect Ham

Martha Stewart, renowned for her culinary expertise, shares her secrets for cooking a mouthwatering ham that will be the centerpiece of any holiday or special occasion. Whether you prefer a classic baked ham or a sweet and savory honey-glazed spiral ham, Martha’s recipes and techniques will guide you to ham-cooking success.

Baked Easter Ham

Martha’s Baked Easter Ham is a traditional and elegant choice for your Easter celebration. Here’s how to make it:

Ingredients:

• 1 (12 to 14 pound) uncooked smoked ham, bone-in
• 1 cup dark brown sugar
• ¼ cup Cognac
• Watercress, for garnish
• Parsley, for garnish

Instructions:

1. Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
2. Wrap the ham completely with parchment-lined foil and place it on a rimmed baking sheet or roasting pan.
3. Transfer the ham to the oven and bake for 1 1/2 hours.
4. Unwrap the ham and discard the parchment and foil.
5. With a large, sharp knife, score the fat in a diamond pattern, making the lines about 3/4 inch apart.
6. Transfer the ham to a large roasting pan.
7. Reduce the oven temperature to 300 degrees Fahrenheit (149 degrees Celsius).
8. In a small bowl, mix together the brown sugar and Cognac.
9. Brush the ham evenly with 3/4 of the brown sugar mixture and return it to the oven.
10. Cook the ham for 1 hour.
11. Brush the ham with the remaining brown sugar mixture and continue cooking for 30 minutes more.
12. Transfer the ham to a serving platter and let it rest before carving.
13. Garnish with watercress and parsley.

Honey-Glazed Spiral Ham

Martha’s Honey-Glazed Spiral Ham is a sweet and savory twist on the classic baked ham. Here’s how to make it:

Ingredients:

• ½ cup clover or orange-blossom honey
• 1 tablespoon finely grated orange zest, plus 2 tablespoons fresh juice
• 1 tablespoon finely grated fresh ginger
• ½ teaspoon ground cloves
• Freshly ground pepper
• 1 smoked bone-in spiral half ham (about 8 pounds)

Instructions:

1. Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius) with a rack in the lower third.
2. Stir together the honey, orange zest and juice, ginger, cloves, and pepper.
3. Wrap the ham, fat-cap-side up, tightly in parchment-lined foil.
4. Place the ham on a rimmed baking sheet or in a small roasting pan.
5. Bake the ham for 1 hour.
6. Unwrap the ham, leaving the foil underneath to catch the juices.
7. Brush the ham with some of the glaze.
8. Continue baking the ham, uncovered, basting with more glaze every 15 minutes, until heated through, which will take about 45 minutes to 1 hour.
9. Brush the ham with the remaining glaze and let it cool slightly before serving.

Tips from Martha Stewart

• For the Baked Easter Ham, Martha recommends using a smoked ham for extra flavor.
• To make the diamond pattern on the ham’s fat, use a sharp knife and make shallow cuts about 3/4 inch apart.
• For the Honey-Glazed Spiral Ham, Martha suggests using a spiral-cut ham for easier slicing.
• Basting the ham regularly with the glaze will help it develop a beautiful caramelized crust.
• Let the ham rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful ham.

By following Martha Stewart’s expert guidance, you can create a delicious and impressive ham that will delight your family and guests. Whether you choose the classic Baked Easter Ham or the sweet and savory Honey-Glazed Spiral Ham, Martha’s recipes will help you achieve ham-cooking perfection.