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Lobel's Culinary Club.
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Along with the first blooming crocus, the sighting of the first robin, pro baseball training camps, and the tapping of maple trees for their sap, an Easter ham is one of the most celebrated and classic signs of spring.
In days gone by, hams were cured, smoked, and dried by hanging in the fall, wintering over until early spring when the first emerging hams were brought to table.
And the crowning touch to any magnificent ham is a complementary glaze that counterbalances the fundamental flavors of a smoked ham. It is the point of departure that distinguishes one ham from the next.