For the holidays

How to make the perfect Easter ham

(Bild: Mimi Trauttmansdorff)

Holy Week is fast approaching. So it's time to start thinking about the right food for the holidays. How about a juicy, delicious Easter ham this year? Find out here what you should look out for and where you can find first-class Easter ham.

For many people, the end of Lent is approaching and with it the next big family celebration. Mimi Trauttmansdorff has the perfect recipe for glazed Easter ham to impress with your cooking skills. The cookbook author has also used some tips and tricks from the UK to give this recipe an unusual twist.

Here's what you need

• 1.5 kg raw, smoked ham (pork shoulder)
• A bowl of greens
• 2 onions
• 2 bay leaves
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 2 sage leaves
• 2 tbsp salt
• 1 bunch sage or thyme
• 200g apricot jam/ apricot marmalade
• 4 tbsp grainy Dijon mustard

How to make succulent glazed Easter ham
Bring a pan of water to the boil with the chopped greens, herbs (except the bunch of sage/thyme) and salt and simmer the ham in it for 3/4 hour. Meanwhile, preheat the oven to 180 °C and mix the apricot jam, mustard and salt in a bowl. Remove the ham from the pan, leave to cool briefly and score fine cuts into the fat with a sharp knife. Transfer the meat to an ovenproof dish. Now spread the jam and mustard mix over the ham and sprinkle with the herb bundle. Place the ham in the oven for approx. 45 minutes and keep glazing the meat with the herb bundle. Slice the ham thinly and serve. Sauerkraut or cranberry jam are suitable accompaniments

(Bild: Mimi Trauttmansdorff)

How about a bread coating?
But you can also give an Easter ham a very special kick by wrapping the ham in a bread coating. The popular influencer has designed such an Easter ham together with the Thum Schinkenbar. The finest Thum Easter ham, wrapped in a hearty, aromatic Gragger rye and spelt bread and baked in a wood-fired oven, awaits visitors to the ham bar at Herrengasse 6.

Orders for this exquisite 1.5 kg Easter special ham wrapped in bread for 49 euros are accepted at [e-mail] and can be collected from the Thum Schinkenbar on March 28 and 29. Visitors will also have the opportunity to purchase signed copies from Mimi Trauttmansdorff on site.