Easter Ham (Pyshna pechenia)

[Olga Drozd]

Ukrainian Easter Ham - (Pyshna pechenia)
 
6-7 pounds  semi-boneless ham
1/2 cup honey
2 tablespoons dry mustard
1 to 3 tablespoons vinegar
2 to 3 tablespoons pan drippings or fat
 
Remove covering from ham and wipe with a wet paper towel, then dry ham. Trim fat to 1/2 inch.  Score the surface in a diamond pattern to let the glaze penetrate and stick to the surface better.  On a wire rack in a large open pan, bake at 350 F. for 45 to 60 minutes. This removes excess water and makes the ham crunchy rather than slippery.  Baste several times with glaze during the last 20 minutes until ham is well coated.  Remove from oven and baste again.  When cool, store loosely covered in refrigerator.
 
Serve thinly sliced with mayonnaise and sharp mustard.  The traditional relish is tsvikly (beets with horseradish) as well as maionez with horseradish.
 

[Olga Drozd]

Shynka Baked Ham

6 - 8 lb. Ham

GLAZE:

1/3 cup red wine
1 can canned peaches (drained)
2 Tbsp. prepared mustard

Heat oven to 325° F. Line a roasting pan with foil. Wrap the ham in foil, keeping the ham fat side up; place it in the baking pan.

Bake for 18 to 20 minutes per pound, or until a meat thermometer or temperature probe registers about 145° F.

Meanwhile make the glaze. Mix peach juice, mustard and wine in saucepan. Heat slowly, stirring often for about 2 minutes.

Remove the foil from the ham and remove skin and excess fat. Score the ham all over the surface, creating a diamond pattern and decorate with whole cloves. Return to the oven and continue baking to about 155º F. to 160° F., basting with the glaze mixture frequently.  Garnish with peaches.  

Ukrainian Traditional and Modern Cuisine