Easter Smoked Ham (Húsvéti Kötözött sonka/ Šunka domáca) approx 2.2-2.5lbs Experience the authentic taste of Hungarian Easter tradition with this large smoked ham, prepared using centuries-old natural smoking techniques. This tied ham (kötözött sonka) features rich, savory flavors developed through careful curing and smoking with no artificial additives or preservatives. The result is a tender, flavorful centerpiece perfect for Easter dinner, traditionally served sliced cold alongside horseradish and hard-boiled eggs. Whether you’re creating an impressive charcuterie board, making gourmet sandwiches, or honoring Easter customs, this naturally smoked ham brings the authentic flavors of Hungary to your American table. Its generous size makes it ideal for feeding family gatherings and creating lasting holiday memories with true European quality.
Our Smoked ham tastes much better than the ones you can get under the name of ham in the supermarkets.
The ham is smoked but not ready to eat.
Boiling a smoked, uncooked Easter ham is actually super traditional and keeps it juicy. Here’s the proper way to do it:
Total Time: ~2.5–3 hours for a 3 lb ham
️ Final Temp: 160°F (71°C) internal
Method: Slow simmer, not a hard boil
What You’ll Need:
- smoked, uncooked ham
- Large stock pot (big enough to fully submerge the ham)
- Water
- Optional: bay leaves, peppercorns, onion, garlic, cloves, mustard seeds, or other aromatics for extra flavor
Directions:
Rinse the ham under cold water
Place the ham in a large pot and cover with cold water — leave a couple inches of room at the top.
Bring to a boil, then immediately reduce to a low simmer.
Skim off any foam that floats to the top early on.
Simmer gently for 30-40 minutes per pound.
For a 3 lb ham, that’s around 2 hours.
You’re aiming for an internal temp of 160°F (71°C).
Keep the pot partially covered, and don’t let it boil hard — just a soft bubble.
Let the ham cool in the pot (off the heat) for 20–30 minutes for extra juicy slices.
Save that ham broth — it’s liquid gold for beans, collards, lentils, or soups.
Bon appétit! Old Europe Foods Team
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