Easter ham doesn't have to be as traditional as the holiday

Here's an Easter ham with some Asian influence.
BY ALISON LADMAN Published: March 27, 2013
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For the slaw:

1 head Napa cabbage, thinly sliced

1 bunch scallions, trimmed and sliced

6 ounces snow peas (about 1 heaping cup)

2 tablespoons rice vinegar

2 tablespoons neutral oil, such as canola

1 tablespoon grated fresh ginger

1 tablespoon sugar

Pinch of salt

Ground black pepper

Heat the oven to 300 F. Fit a large roasting pan with a roasting rack.

Set the ham on the rack, then slice a hash pattern over the entire surface, cutting about 1/2 inch deep. Roast the ham for 1 hour.

Meanwhile, in a small bowl whisk together the hoisin, five-spice powder, red pepper flakes, garlic powder and ginger. Once the ham has roasted for 1 hour, brush half of the glaze over the surface of the ham, being sure to get some of the glaze down into the checked slice marks. Roast for another hour, then brush the ham with the remaining glaze.

Continue roasting, monitoring the temperature and color. Cook the ham until it reaches 160 F at the center, about another 2 hours. If the outside of the ham begins to get too dark, tent it with foil. Remove the ham from the oven and let it rest for 15 minutes before slicing and serving.

While the ham bakes, prepare the slaw. In a large bowl, combine the Napa cabbage, scallions and snow peas. Cover with plastic wrap, then refrigerate until ready to serve. When ready, in a small bowl whisk together the rice vinegar, oil, ginger, sugar and salt and pepper. Toss the slaw with the dressing just before serving.

Nutrition information per serving: 330 calories; 180 calories from fat (55 percent of total calories); 20 g fat (6 g saturated; 0 g trans fats); 90 mg cholesterol; 10 g carbohydrate; 1 g fiber; 6 g sugar; 26 g protein; 1720 mg sodium.