Glazed Ham with Steamed Cabbage

If you’re preparing ham for Easter dinner for family and/or friends, you’re not alone. According to a survey conducted by the National Pork Board, nearly two-thirds of respondents said they’ll be serving ham Sunday.

I really like ham, but about the only time we have it is at Easter. When I was growing up, we probably had ham more than that. My dad always like to make bean soup and, of course, ham is an essential ingredient in that.

I’m probably going to try my hand at some soup next week, since we’re having ham as well as baked potatoes, creamed corn, homemade buns and much more. I haven’t decided on how to cook the ham, but using a glaze is a possibility.

Here’s a glazed ham recipe along with a side I came across today, which will get a good look.

Ham with Jack Daniel’s Glaze
1 cup packed brown sugar
1¼ cups Jack Daniel’s (or other bourbon)
¼ cup cider vinegar
½ cup orange juice concentrate
1 shank-end cooked ham (7 to 9 pounds)
Whole cloves
Combine sugar, Jack Daniel’s, vinegar and orange juice concentrate in a saucepan. Bring to a boil; set aside.
Preheat oven to 350 degrees. Score the top of the ham in a diamond pattern, making cuts ½ inch deep and an inch apart. In the middle of each diamond, insert a clove. Place ham in a roasting pan and cook until internal temperature reaches 140 degrees, about 1½ hours. During the last half hour of cooking, baste the ham with the glaze every 10 minutes or so, reserving some of the glaze.
Let ham rest at least 30 minutes before serving. Brush with reserved glaze, then slice.
Yield: Serves 10 to 12.
Note: The ham will cook quicker and more evenly if it’s at room temperature. Take it out of the refrigerator up to 2 hours before cooking. You also can use this glaze on a spiral-cut ham: Just follow the cooking instructions on the package.

Braised Cabbage
1 large onion, diced
1 green bell pepper, diced
2 tablespoons vegetable oil
1 medium head cabbage, diced
1 8-ounce can stewed tomatoes
1 teaspoon crushed red pepper
Salt and pepper
In a large, wide saucepan (with a tight-fitting lid) over medium heat, saute onion and pepper in oil until they are translucent; they should not brown.
Add cabbage, tomatoes and red pepper. If there isn’t enough liquid in the pan so that about half the contents are submerged, add a few spoonfuls of water. Turn up heat and bring to a boil, stirring occasionally. When liquid boils, cover pan and set aside for at least 15 minutes. Season with salt and pepper.
Yield: Serves 8 to 10.