Good morning everyone! For Easter, I bought a fresh ham from a local source, and I need a good primal recipe. The current recipe I use calls for brown sugar and horseradish sauce. Any suggestions would be greatly appreciated!
I say to make it the same way you always do if you like it that way. The sauce (if it's more of a glaze) only flavours the outside which is just a teensy bit of a ham slice and you could cut it off if you were so inclined.
I'd think the side dishes would be more of an issue. I can't eat ham without scalloped potatoes!