Easter Ham

The traditional Easter ham gets a surprising addition in this recipe. Apples and dumplings make this boiled ham a flavorful holiday dinner.

Easter Ham


  • 3 lbs. ham, cooked
  • 1 tsp salt
  • 4 cup dried tart apples
  • 3 Tbsp of brown sugar
  • 1 onion, chopped fine
  • 2 cup of flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large egg, beaten
  • 3 Tbsp unsalted butter, melted
  • 1/2 cup milk


Ham instructions:

Place ham in a large pot.

Salt and just cover with water. (Do not fill pot with water.)

Bring to a steady boil. Reduce heat and simmer until tender (about 2 hours).

Place apples in a bowl and cover with water. Soak for 2 hours while ham is simmering.

After 2 hours, add apples and the soaking water to the ham pot.

Add brown sugar and onions.

Turn the heat to high and bring the water back to a rapid boil.

Reduce heat, cover and simmer for another 1 1/2 hours.

Dumpling instructions:

Sift the flour, baking powder, salt and pepper into a large mixing bowl.

Add egg and butter.

Slowly add milk while stirring until batter is moistened and stiff.

Uncover the ham pot and increase heat to medium, returning the water to a boil.

Drop the batter by spoonfuls into the boiling liquid.

After all the batter has been added, cover the pot and cook 15 minutes.

Serves 8.


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