Holidays & Special Occasions
Husveti Sonka (Easter Ham)
The Quirky Foodster Team
Ingredients
- 2.5 kg (5.5 lb) whole smoked bone-in ham
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 onion, halved
- Fresh horseradish root, grated, to serve
- Hard-boiled eggs, to serve
- Fresh bread, to serve
Method
- Place the ham in a very large pot and cover generously with cold water.
- Add bay leaves, peppercorns and onion.
- Bring to a gentle simmer (not a rolling boil) and cook, covered, allowing roughly 25-30 minutes per 500 g (1 lb).
- Skim any foam from the surface periodically.
- Remove the ham and let rest 15-20 minutes before slicing.
- Serve warm or cold, sliced, with freshly grated horseradish, hard-boiled eggs and bread.
Introduction: A whole smoked ham simmered gently and served cold or warm with fresh horseradish and hard-boiled eggs, husveti sonka is the centrepiece of the Hungarian Easter table, traditionally blessed at church before the family meal.
Cultural Background: A whole smoked ham simmered gently and served cold or warm with fresh horseradish and hard-boiled eggs, husveti sonka is the centrepiece of the Hungarian Easter table, traditionally blessed at church before the family meal.
Tips: Keep the water at a gentle simmer rather than a boil so the ham stays tender rather than tough.
Variations: Some families roast the simmered ham briefly afterward with a honey glaze for a caramelised finish.
Storage: Refrigerate sliced ham in an airtight container up to 5 days.
Reheating: Serve cold, or warm gently in a low oven wrapped in foil if preferred hot.
Nutrition: Approx. 250 kcal, 28 g protein, 14 g fat, 1 g carbohydrate per serving.
FAQs:
Q: Is the ham always served cold?
A: It is traditionally served cold or at room temperature at Easter, though some families prefer it warm.
Q: Why is it blessed at church?
A: In Hungarian Catholic tradition, Easter foods including ham, eggs and bread are brought to church for a blessing before the festive meal.
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