Gourmet Easter Ham recipe from Chef Joe Pankrath

April 5, 2012 10:26:21 AM PDT
Ham is always a popular option for Easter Sunday Dinner. Chef Joe Pankrath of Great Street Restaurant at Chicago's Renaissance Hotel shares his recipe for an Easter ham with an apricot glaze.

Ham and apricot glaze:

    Ingredients:
  • 1 fresh Ham (bone in if possible)
  • 8 cloves of garlic (crushed)
  • 3 sprigs fresh rosemary
  • 2 tablespoons salt
  • 2 tablespoons black pepper

    Brine:
  • 1 cups brown sugar
  • 1 cups kosher salt
  • 12 peppercorns
  • 3 bay leaves
  • 1/2 gallon apple juice
  • 1/2 gallon water

Bring to a boil and chill.

Brine the ham for 12 hours then rinse and dry

Apricot Glaze: Apricots glaze 6oz, bourbon 2oz, Agave syrup 4oz, Pineapple juice 6oz. Reduce till thick

Method:

First start by washing the ham and brining it for 12 hours. Take it out of the brine and wash it and dry it.

If the fat layer is particularly thick you may wish to trim some off, but be sure to leave a generous layer of fat to keep the meat moist while cooking. Rub the ham with the seasonings and a bit of salt. Place the ham on a rack in a roasting pan, fat side up. Cook for about 22 to 26 minutes per pound for a 12 to 16 pound, bone-in ham or 30 ? 35 minutes per pound for a 5 to 8 pound boneless ham. Cook to an internal temperature of 155 degrees. Place the glaze on the ham and rest for 15 minutes before carving.

    Chef Pankrath says try the following tips for the tastiest result:
  • It is best to start your prepping your ham the night before. To start, place ham in a brine bath mixture of water, apple juice, brown sugar, kosher salt, peppercorns and bay leaves and soak for roughly 12 hours.
  • The next morning, remove ham from brine, wash and pat dry.
  • Trim excess fat off the ham if the fat layer is particularly thick, but be sure to leave a generous layer of fat to keep the meat moist while cooking.
  • Rub the ham with the seasonings and a bit of salt. Place the ham on a rack in a roasting pan, fat side up.
  • Cook for about 22 to 26 minutes per pound for a 12 to 16 pound, bone-in ham or 30 ? 35 minutes per pound for a 5 to 8 pound boneless ham. Cook to an internal temperature of 155 degrees.
  • While the ham is cooking, you can make the apricot glaze. To make, mix apricot glaze with bourbon, agave syrup and pineapple juice and reduce over heat until the mixture thickens.
  • Once ham is cooked through, remove from oven and coat with glaze. Enjoy!