Hope everybody had a very Happy Easter! We are so fortunate to have some pretty fantastic friends! One of which happens to throw a very epic annual Easter party. It’s been a tradition starting with the husbands family for 55 years now! And every year it gets a little bigger… 150 families came this year! My friend Lisa (the hostess) really enjoyed the sidecars I made at our Super Bowl party so wanted to have them as a featured cocktail. I’ve become a convert to these drinks since I had one at the Five Marys Farm Stand in Menlo Park. It’s very similar to the whiskey sours we used to drink but has another depth of flavor due to the cointreau and maple syrup that makes you keep wanting more! Shaken and served up is our standard but diluted with sparkling water also makes a nice refreshing daytime cocktail (recipe at end of post). I did some very advanced math and liquid measurement conversions and made a HUGE batch for the Easter party. Garnished with a little rosemary and lemon slices, it was a hit with the adults. And gone just in time for everybody to hop on back home.
We also had two huge juicy Five Marys hams in our freezer so decided to offer those up as a main course for the Easter meal.
I moved them to the refrigerator three days ahead of time.
On the day of I brought them out to sit at room temperature for about an hour and preheated the oven to 325 degrees F.
I scored the backs all over with a crosshatch pattern. I placed them on racks over baking sheets and poured 1/4 inch of water into the bottom of the sheet and roasted them for two and a half hours.
At the end of the roasting I made the glaze. Into a small pot add bourbon, honey, molasses and some of Lisa’s “Jammin Carmel Valley” apricot preserves. Simmered to dissolve and combine and ready to rocket these hams out of the stratosphere!
I can’t remember what farmyard “emergency” came up right then but I had to tie my long dress in a knot so I could run (luckily I was in cowboy boots and not heels) down to help the kids in the duckling pen. Unfortunately I did not get a picture of the glaze…, but the ducklings are fine. Coming back into the house and smelling the hams and that glaze made me very happy and excited for some good eats!
I took both baking sheets out, cranked up the heat to 425 degrees F and glazed the hams by basting and brushing about half of the glaze on the cross hatched backs.
You may need to remove some liquid from the bottom of the baking sheet each time if you have very juicy hams like ours (or add some if the water evaporated). I used a turkey baster to suction it out into a jar.
Back into the oven (rotate pan direction) for 15 minutes. Add the rest of the glaze and roast for a final 15 minutes.
Holy moley of holy holiday hams these looked good! Off to the party we go!
Just look how excited everyone was when they said the ham was served! (Alright, MAYBE there was also a golden egg involved…..)
Scarlet made this cute sign so everyone would know they were eating a special farm raised ham. And it was good, and it was gone!
M5 Sidecar Cocktail
4oz good bourbon
4oz Meyer lemon juice
1oz maple syrup
Combine in a cocktail shaker, fill with ice, shake until frosty and serve in a martini glass.
ON THE ROCKS:
Combine in a mason jar, stir or shake, pour over ice and top with sparkling water.
You might want to just fill up a mason jar with this stuff and keep it in your fridge, although the easy access could land you with a headache the next day!
Honey Bourbon Glazed Hickory Smoked Ham
1 large hickory smoked ham
2/3 cup bourbon or whiskey
1 cup clover honey
1/3 cup molasses
1/2 cup 100 percent fruit orange or apricot marmalade
Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
Put the ham, flat-side down, on a rack in a roasting pan or baking sheet. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
Prepare the glaze by placing all the ingredients in a small saucepan and heating until well combined. Let cool .
Increase the oven temperature to 425 degrees F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 15 minutes with the remaining glaze, until glossy and well browned, about 30 more minutes.