How to Cook the Perfect Easter Ham and What to Do with It After Easter?

The secret to the perfect Easter ham

Preparation: If possible, taste the ham and soak it depending on its saltiness. With good quality ham, soaking doesn't need to take very long, and you can skip it if you place the ham in cold water and bring it to a slow boil, then pour off the water after the first boil.

Cooking: If you've soaked the ham, drain the water, then place it in fresh, cold water to cook. Season the cooking water as desired: you can add onion, garlic, whole black peppercorns, bay leaf, and juniper berries to the cooking water.

Plan for 35-40 minutes of cooking time per kilogram on low heat. However, depending on the type of ham, there may be variations, so check the ham occasionally with a meat thermometer.

Replenish any water that evaporates during cooking, but only with enough water to just cover the ham. When done, let it cool in the cooking liquid, then wrap it in foil and refrigerate.

If you've cooked a tied ham, remove the twine before slicing.

It's important to slice the ham only after it has cooled.

Easter Ham and Ramsons Pasta

1 package pasta (tagliatelle, penne, spaghetti, any kind works)

1 bunch ramsons (wild garlic)

1.5 dl heavy cream or the same amount of coconut cream for dairy-free version

15 dkg cooked smoked Easter ham

1 tbsp olive oil

2 dl white wine

salt, pepper

Dice the leftover Easter ham, sauté it in a little olive oil, then add the white wine and let most of it evaporate. Chop the ramsons into larger pieces and add to the ham and wine mixture. Simmer briefly, then reduce heat and stir in the cream. Season with salt and pepper to taste.

Put the pasta in boiling salted water, stir, and cook for the time indicated on the package. Add a spoonful of pasta water to the creamy ham sauce, then toss the drained pasta with the sauce.

Spring Vegetable Ham Dumpling Soup

Ingredients for the soup:

• 3 small new carrots
• 1 parsnip
• 1 small kohlrabi
• 10 dkg peas
• a little butter
• 1 liter ham broth

Ingredients for the dumplings:

• 10 dkg leftover smoked, cooked ham
• 1 stale roll
• 1 egg
• fresh parsley

For the soup, peel the carrots and slice them into rounds. Peel the kohlrabi and dice it. In a pot, melt a little butter, then add the vegetables. Pour in the ham broth and cook until tender. Add the peas.

For the dumplings, grate the ham. Soak the roll in water or milk. Squeeze it out thoroughly and add to the ham. Beat an egg and pour it in. Mix the mixture together and add some fresh parsley. With wet hands, form dumplings from the mixture and gently slide them into the soup. Cover and cook on medium heat for about 10 minutes until tender.

When serving, sprinkle with fresh parsley, and if available, fresh ramsons, and serve with sour cream.

It's Season Time!