I always serve ham at Easter and this year is no exception. However, I'm not preparing a shank portion like I normally do. I'm only cooking for five people so I don't need that much ham. Due to a time constraint of one of the guests, I need to have supper on the table at 5:30. This is going to be challenging since I won't start cooking the ham until we get home from church. I could cook the ham the day before and reheat it when we're ready to eat, but I don't like that idea. Buying an already cooked spiral ham isn't an option because my family doesn't like them. Fortunately, there's another choice. This year, I'll be serving a canned ham for Easter.
The ham is either from a boneless piece of meat, or pieces that have been combined and are held together with a gelatin mixture. The brand I buy comes in three and five pound sizes, but the larger size is sometimes hard for me to find. Canned hams are fully cooked and, as such, don't require additional cooking. However, the flavor is greatly improved by heating.
Just because it's a canned ham doesn't mean it has to be served plain. I serve it that way because that's how my family likes ham. Canned hams -- like regular hams -- can be dressed up with the addition of fruit, liquid smoke or glazes. A search on the Internet will yield lots of recipes and ideas for using canned hams.
Canned ham might not be the first thing you think of serving for Easter, but it is an easy and tasty alternative when time is short, you don't need to feed a large crowd and you still want to ham it up!
6 to 8 Servings