Celebrating Farewells and Easter Feasts: Our Special Easter Ham Recipe

Celebrating Farewells and Easter Feasts: Our Special Easter Ham Recipe

As Easter approaches, it's a time of both celebration and bittersweet farewells here on our farm. Our talented chef, Curtis, who has been an integral part of our farm crew, is embarking on an exciting new culinary journey. To honor his time with us and to celebrate the upcoming Easter festivities, we gathered together for one last meal as a farm family.

In the spirit of Easter and the joy of communal cooking, we decided to create a special Easter ham recipe that embodies the flavors of our farm and the love we have for sharing meals together. This recipe is not just about the ingredients; it's about the memories and the stories that we've woven into each dish on this farm.


Beer Braised Easter Ham
- 1 3-4 lb alluvial cured ham
- 1 dark beer. 
- 2-3 cups of brown sugar 
- 1-2 cups of stock or water. 
- optional herbs or other aromatics if desired
- Warm your oven to 350 degrees F.
- Place dark beer and brown sugar into small sauce pot and bring to a boil. Reduce liquid until it becomes a syrup consistency. Let cool slightly. 
- Blot ham dry with paper towel and place into a roasting pan or dutch oven. 
- Pour beer and sugar mixture over ham and make sure all the outside is coated.
- Pour the 1-2 cups of stock around the ham in the roasting pan. (This is so that the sugar in the glaze does not burn to the pan.)
- Add a few springs of fresh rosemary to the liquid in the pan. 
-Take foil and cover ham being careful to not have it touch the ham. (This is so that it will not stick to the foil)
- Place in a 350 degree oven.
- Every 20 or so minutes take out and baste ham with the liquid in the pan. 
- Cook to about 120 degrees (about 1.2 - hours) take off foil and baste generously and place back into the oven with out cover to add some color. 
-Finish cooking to about 140-150 degrees tops. (note this is a fully cooked product to begin with. If cooked to high it will come out very dry)
-Take out and let rest for about 10-15 minutes.
- Slice and enjoy.
- Hams over 4.5 lbs are recommended to slice in half before cooking. place the sliced side down in the pan. this will ensure more even cooking.
- The ham can be served with the liquid in the pan or we suggest to add a little to an existing gravy to help cut the sweetness. 
- You can then slice and freeze any leftovers for use later on. 


As the scent of the ham filled our farm kitchen, we reminisced about the countless meals Curtis has prepared for us. From simple lunches to elaborate farm-to-table dinners, his culinary skills have nourished not just our bodies but our spirits as well.

Each bite of the Easter ham was a taste of our shared experiences on the farm. The sweetness of the brown sugar echoed the warmth of our friendships, while the depth of the herbs represented the unexpected twists and turns we've faced together.

As we savored our meal, we raised our glasses to Curtis and his new adventures. While we'll miss his presence in our daily farm life, we know that he'll bring his creativity and passion for food to new heights in the culinary world.

This Easter ham will forever hold a special place in our hearts as a symbol of the bonds we've forged on this farm. It's a reminder that even as seasons change and paths diverge, the spirit of community and shared meals will always bring us together.

As you gather with your loved ones this Easter, we hope this recipe brings as much joy and connection to your table as it has to ours. From our farm family to yours, Happy Easter!

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