CHEF SCOTT: Easter Ham with Local Flavor
BETTENDORF, Iowa – It’s Easter time and a holiday ham may be a tradition in your home. But this year you can start a new tradition with a local ingredient.
“It’s about the glaze and we’re going to do it with a local touch,” says Scott Community College’s director of its Culinary Arts and Hospitality Center, Chef Brad Scott.
The local touch involves Boetje’s mustard.
1. Score a 10 pound ham on the sides, cutting into the fat about every inch and a half
2. Place the ham upon a rack inside a baking pan to prevent it from soaking in its fat
3. Cover ham with foil and place in 350-degree oven for 2 hours
Make the glaze.
1. In skillet, add 1/4 cup chef’s butter (a 50/50 combination of butter and magarine)
2. Add 1/4 cup of brown sugar
3. Stir in 1/4 to 1/2 cup of Boetje’s Mutsard
Once ham is cooked, pour the glaze over the ham and bake in the oven for an additional 15-minutes. A 10-pound ham serves ten to 15-people.
“I like to serve this with scalloped potatoes and some cauliflower,” says Chef Scott.
“From my students and me at Scott Community College, I hope you’ll use this recipe as your new family tradition this Easter.”