How to cook the perfect Easter ham
By now you're dreaming up plans for your Easter gathering this weekend thanks to yesterday's bright, beautiful Easter tablescape inspiration. But the Mr. says put all of that on hold as your start licking your chops with the Easter ham in mind! A Smoked Easter Ham with Maple Bourbon Glaze to be exact.
This year, we experimented with our Smoked Easter Ham recipe for an even more flavorful take on this beloved Easter entree. Smoked in the Big Green Egg for five slow hours, our ham retains the perfect balance of its classic sweet and salty notes, while then enriched by a maple bourbon glaze and of course apple smoke. While some recipes can result in the ham being rubbery or too salty, that's anything but the case here. I'm pleased to report that our Smoked Easter Ham is, instead, a tender and tasty platter (how amazing is our classic blue and white) that everyone will enjoy (and the Mr. may or may not love it even more the next day, cold!). And ham isn't just for special sit-down family meals, think about getting a smaller (mush smaller) ham for a mid week dinner. The rule of thumb; 30 minutes of smoking/grilling per pound. Enjoy! Truly, MKR
For the full recipe, table-scape inspiration, and more visit HERE.
See below for a pretty, classic hairstyle to try for Easter: