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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

 Posted 04.13.06
Montreal

GREG DUNCAN

Easter basics: Ham, maple syrup, and Jack Daniels

What dish is most commonly served at Easter tables? Ham, of course, and inquiring minds want to know just why.

Hams signal the arrival of Spring in a unique way. Early settlers traditionally salted and cured hogs from their autumn kill after a long summer of fattening them. Lacking refrigeration, the practice of "putting up some hams" with salt, air, wood ash, or smoke was a good way of ensuring a continuous source of meat for the year.

However traditional curing usually took many months and there you have it. When Spring arrived it announced the readiness of the hams.

Here are slices of ham history…

    1902 - Smithfield, Virginia's most famous resident is a ham. The Isle of Wight Museum located in Smithfield, Virginia, is home to the "World's Oldest Smithfield Ham."

    Originally cured in 1902, this ham somehow escaped shipping and turned up several years later. Since this ham has never been under refrigeration, P.D. Gwaltney, dealers in groceries, dry goods, and general merchandising, decided to keep it and see how long it would last. This pet ham became Gwaltney's mascot and was featured in "Ripley's Believe It or Not" as the worlds oldest ham in the 1900s and again in 2003. Gwaltney even insured it for $1000 by Lloyds of London.

    Red Eye Gravy - According to legend and not necessarily fact, Andrew Jackson (1767-1845), 7th President of the United States, who was an American General at the time, called his cook over to tell him what to prepare. The cook had been drinking "moonshine" corn whiskey the night before and his eyes were as red as fire.

    General Jackson told the cook to bring him some country ham with gravy as red as his eyes. Some men nearby heard the general and from then on, ham gravy became "Red Eye Gravy."

I'm suggesting a ham recipe this week that makes use of another Spring ingredient (maple syrup). The addition of bourbon in this recipe will put some additional spring in your step. The bourbon may be omitted but is highly recommended.

Easter Ham with a Maple Syrup and Jack Daniels Glaze

1 (6 pound) boneless cooked ham
1-cup light brown sugar
1/4-cup pure maple syrup (the real thing will only do)
1/4 cup prepared Dijon mustard
1/4 cup Jack Daniels whiskey

Preheat your oven to 325 degrees F. With a sharp knife score the ham with diagonal lines about 1/8- to 1/4-inch deep into the fat to achieve a diamond pattern. Place the ham fat side up in a shallow roasting pan and bake 30 minutes. Combine together brown sugar, maple syrup, whiskey and mustard, whisking until well combined. Brush the ham with the mixture and return to oven.

Bake an additional 30 minutes and then brush again with remaining sugar mixture. Continue to bake for approximately 15 to 20 minutes longer or until a meat thermometer reaches 140°F.Remove ham from oven and allow to rest 15 to 20 minutes on a wire rack. Slice and serve. The ham makes 12 servings.

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