Baked ham is traditional for Easter Sunday supper, and as suitable at a big brunch, fitting in nicely with eggs, sausages, fruit and other breakfast-y accompaniments. A ham is perfect for serving a crowd, and makes wonderful leftovers, so you don’t have to worry about buying a big one – always err on the side of too much. Perhaps the best thing about a baked ham is that it’s foolproof – being already cooked through, you need only reheat it with a sticky, flavourful glaze. Here are a few things to do with your ham this Easter weekend.
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