Who says the traditional Easter ham has to be traditional?
We understand that there is good reason for many traditions, particularly when it comes to food. After all, many food traditions earned their place because they are simply delicious. The glazed ham is a fine example. And that's why we decided not to mess with that part of this spring staple.
We did, however, play around with what our ham is glazed with. We decided to ditch the orange marmalade, brown sugar, pineapple-cherry, and various clove-spiked glazing options. Instead, we took our inspiration from an Asian pantry staple — hoisin sauce. It comes ready-made by the jar, usually in the Asian food section of the grocer.
From there, we stirred in a few extras to jazz it up, then used it as a simple glaze. In keeping with the theme, we served the ham with a light slaw made from Napa cabbage and snow peas dressed with a light vinaigrette. While our ham was on the large size, if you don't need one quite so big, you can always use any extra glaze as a sauce alongside the ham.
Hoisin-glazed ham with Napa cabbage-snow pea slaw
We know ... 24 servings is a lot. But Easter ham is like Thanksgiving turkey; you want ample leftovers. So we went big to ensure you'll have plenty to send home with guests, and still have more for sandwiches and soups the next few days.
Start to finish: 5 hours (30 minutes active)
For the ham:
10- to 12-pound bone-in ham
9.4-ounce jar hoisin sauce
1½ teaspoons five-spice powder
1 teaspoon red pepper flakes
1 teaspoon garlic powder
2 tablespoons grated fresh ginger