The menus for the Easter holidays are very different in the wide world. I present to you the best Easter ham recipe, which is served to us in Transylvania, for the Easter breakfast.
Table of Contents
We Need a Ham First!
Yes, and it is not easy to find the right ham.
Traditional ham was all the back leg from the pig, which was first covered with salt. After a few weeks, she was smoked and left so hung for a few months to mature.
Before Easter, she was boned and tied with string, ready to cook.
I found in stores with Eastern European products, smoked, boned and tied ham. Only good for Easter breakfast.
The first thing to do is to check the ham by smell and taste. It is advisable to put the ham soaked in cold water for at least an hour. If it has a strong smoke odour or is too salty, you can leave the ham in the water for up to 10-12 hours.
Boiling the Ham
For this, we remove the ham from the water in which it was and place it in a larger pot. Add 1-2 bay leaves, no more, and a teaspoon of peppercorns.
Pour the cold water on top, to cover the ham well, and bring to a boil.
We start on high heat until the water boils, then continue on a small fire. The boiling time is depending on the size of the ham, for each kilogram, we boil for one hour.
With a ham of about 1.5 kg, I boiled for about an hour and a half.
A Trick for the Best Easter Ham Recipe
The most important thing, after the ham has boiled, is to set the heat on fire and set everything aside. Allow the ham to cool in the juice and the pot in which it boiled.
After it has cooled, we remove the ham from the water and are ready, can eat it. I recommend not to throw the water in which boiled ham, in it you can boil for example beans and make delicious bean soup.
Serve the Delicious Ham
It can be sliced into thin or thick slices, depending on how you like it.
You can make a delicious sandwich or eat breakfast with a little salad.
I wish you well and I invite you to the Easter breakfast.
Best Easter Ham Recipe
- 1.5 kg smoked ham boneless
- 2 pieces bay leaves
- 1 teaspoon peppercorns
- Put the ham soaked in cold water at least an hour. If it has a strong smoke odour or is too salty, you can leave the ham in the water for up to 10-12 hours.
- Place the ham in a larger pot, add 1-2 bay leaves, no more, and a teaspoon of peppercorns. Pour the cold water on top, to cover the ham well, and bring to a boil.
- Boil the ham for about an hour and a half ( one hour from each kg ). Allow the ham to cool in the juice and the pot in which it boiled.