This easy and old-fashioned way to bake a ham is perfect for the Easter table. It’s just what a family get-together needs to anchor the meal. You bake the ham and let them bring the sides! What’s nice about our pear relish is that it is the only topper you need for ham baking. It’s similar to a chowchow pickle but with pear added. So you have the sweet softness of the pears and the tangy, vinegary taste of the relish that works so well with ham. Serve sliced with hot buttered biscuits or rolls.
Makes 16 servings
Prep: 10 to 15 minutes
Bake: 1 1/2 to 2 hours
6 to 8 pounds sugar-cured ham (either shank or butt portion)
1/2 cup Old Mill Pear Relish, and more for serving
1 cup water, as needed to bake
- Preheat the oven to 350 degrees F.
- Trim off the excess fat from the ham, leaving a 1/4-inch layer of fat all around. This will help keep the ham moist while it roasts. Slice nearly through the fat in a crisscross pattern.
- Coat the top of the ham with the relish. Place the ham in a shallow roasting pan. Pour the 1 cup water into the pan and place in the oven.
- Bake about 15 minutes per pound, or about 1 1/2 to 2 hours. Check every 20 minutes, adding more water to the pan to keep the ham from burning. If the top gets too brown, tent the ham with foil.
- Remove the ham from the oven, and let it rest 30 minutes before carving. Serve sliced with extra pear relish.