The menus for the Easter holidays are very different in the wide world. This is the best Easter ham recipe, straight from Transylvania to your Easter breakfast table.
This Easter Ham recipe is a winner because it's incredibly easy to make, requires only a few ingredients, and the result is a flavourful ham that the whole family will rave about. Plus, the leftovers are perfect for sandwiches!
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According to the Easter traditions, for breakfast, we served sweet bread with butter, cooked smoked ham, hard-boiled eggs and horseradish paste. I'll show you how to cook the perfect smoked ham.
We Need a Smoked Ham First!
Yes, and it is not easy to find the right ham.
Traditional ham came from the back leg of a pig. It was first cured in salt, then smoked, and hung to dry for several months.
Before Easter, we boned the ham, tied it with string, and cooked it.
I've found smoked, boned, and tied hams in Eastern European stores - perfect for a delicious Easter breakfast.
How to Make the Best Easter Ham Recipe?
Preparing the Ham
Start by smelling the ham; it should have a pleasant smoky aroma. If the smoke smell is too intense, or if the ham tastes excessively salty, soak it in cold water for at least one hour. For very smoky or salty ham, you can soak it for up to 10-12 hours.
Boiling the Ham
For this, remove the ham from its soaking water and place it in a larger pot. Add 1-2 bay leaves and a teaspoon of peppercorns.
Pour in fresh, cold water until the ham is fully covered, then bring the pot to a boil.
Start on high heat until the water boils, then reduce the heat to low and simmer gently. The cooking time depends on the size of the ham. As a general rule, allow one hour of cooking time per kilogram of ham.
With a 1.5 kg ham, I simmered it for about an hour and a half.
Cooling the Ham
The most important thing after the ham has boiled is to turn off the heat and leave the ham to cool completely in the pot with the cooking liquid.
After the ham has cooled completely, remove it from the water. It's ready to eat! Also, don't throw away the flavourful water in which the ham boiled. Use the flavourful cooking liquid from the ham as a base for bean soup, potato soup, or even a hearty vegetable soup.
This is my Hungarian-style Easter ham recipe. It's a staple on our holiday menu, and I highly recommend you try it.
How to Store the Cooked Ham?
Allow the ham to cool to room temperature before storing it. Wrap the ham in plastic wrap or aluminium foil, followed by an airtight container or resealable bag to prevent drying out. Store the ham in the refrigerator (at 40°F/4°C or below) for up to 3-5 days.
Never leave cooked ham at room temperature for more than 2 hours. If the ham shows any signs of spoilage (bad odour, slimy texture, discoloration), discard it immediately.
F.A.Q.
No single ham reigns supreme for Easter, as regional traditions and family preferences differ. Popular choices include:
City Ham: Fully cooked, wet-cured (brined), and often smoked for a familiar flavor.
Country Ham: Dry-cured with salt, boasting a very salty and intense flavor profile.
Fresh Ham: Uncured and unsmoked, offering a blank canvas for your culinary creativity.
A major reason is that in the past, pigs were typically slaughtered in the fall. After curing throughout the winter months, the hams were ready to eat in the spring, just in time for Easter celebrations.
You can serve Easter ham either warm or cold, depending on your preference and preparation method. This Easter ham is delicious cold, sliced and eaten as-is, but you can also warm it gently for a different flavor experience.
Serve the Delicious Ham
Serve the Easter ham cold with crusty bread or sweet bread, butter, and a sharp mustard for the perfect flavour combination.
You can pair thin slices with soft-boiled eggs, fresh vegetables, and a touch of horseradish.
I wish you well and I invite you to the Easter breakfast.
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Best Easter Ham Recipe
Equipment
- 1 Soup Pot
Ingredients
- 1.5 kg smoked ham boneless
- 2 pcs bay leaves
- 1 teaspoon peppercorns
Instructions
- 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.
Video
Notes
Nutrition
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