Making Ham Your Jam this Easter
Chef Mel Ruberg
• Bone-in or Boneless?
1. Bone-in ham will need longer in the oven than boneless ham and takes a bit of finesse to slice, but the bone adds additional flavor and helps to retain moisture.
2. One advantage to buying bone-in ham is to have the ham bone-great for soups and beans.
• 5 Things to know when cooking a fresh ham:
1. Plan for ¼ to ½ pounds per serving for a boneless ham and ½ to ¾ pounds per serving for a bone-in ham.
2. Score the skin of the ham for visual appeal AND to allow any rubs and glazes to seep in more deeply. Score the ham by making diagonal ¼ inch deep cuts crosswise into 1 inch to 2 inch squares forming diamond shapes.
3. Allow the ham to sit at room temperature for up to an hour before baking to ensure the cut will be cooked through.
4. Add a liquid to the baking dish when heating precooked hams to guarantee a moist result.
5. Save glazes for the last hour of cook time as any sugary component of the glaze could burn if in the oven too long.
- ½ pound whole wheat linguine
- 1 tablespoon extra-virgin olive oil
- ½ pound Wellshire Spiral Sliced Ham, cut into bite size pieces
- 4 cloves garlic, finely chopped
- ½ head green cabbage, cored and thinly sliced
- ¾ cup finely grated Pecorino Romano, plus more for serving
- ¼ teaspoon finely ground black pepper
Cook linguine in boiling water until al dente, 8 to 10 minutes. Reserve ½ cup pasta water; drain pasta. Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add ham and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Stir in garlic and cabbage, cover, reduce heat to medium-low and cook, stirring halfway through, until wilted and tender, 3 to 4 minutes more. Add linguine, ¼ cup of pasta water (or more to moisten), Pecorino and pepper. Toss to combine and serve. Garnish with more cheese, if you like.