Easter Favorites Recipes for Hams – Glaze – Sauce – Hash and Soup
It seems just last week I was talking about putting aside a ham for Easter, and here we are! Time to start getting it ready to star at the holiday dinner, and to consider the supporting cast. Don’t forget, for those on restrictive diets, Smoked Turkey can be substituted for the ham in any of these recipes. One thing that won’t be changing is the GLAZE I use. It’s an old family recipe, given to me years ago by a close friend, and has become one of our family’s traditions. Unlike the glaze I mentioned a couple of months ago, this one is full of flavor that compliments rather than contrasts to the ham’s, and is elegant in its simplicity, containing only two ingredients both kitchen staples—molasses and cider vinegar. It’s equally easy to make. For a 7-10 lb ham, stir ½ cup molasses with 1 to 1 ½ Tbs. cider vinegar until mixture thins to the consistency of juice.
I trim the fat from the ham, lightly score the top and dot it with cloves. I put the ham in a roasting pan with 1 cup of apple juice to prevent sticking, and set it in a 350 degree oven. After about 20 minutes, or when the scoring opens, I baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15minutes per pound, halfway through the cooking, I add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 minutes before it’s finished, I open a small can of pineapple slices and, reserving the juice, I place 4 slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.
Meanwhile, I combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and ½ cup raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Then I add the pan drippings and stir to incorporate. Just that easily I have a delicious Raisin Sauce!
As for the sides, it’s time to think “Spring”, but this is a holiday meal and I want it done well, but nothing too well done. I need to choose dishes that convey the fresh flavors of the season, appeal to all ages, but require a minimum of fuss, so I can relax with my family, without fear of ruining something, running to the kitchen, or making others feel guilty for not helping me.
Spinach or baby mixed greens are good salad choices. Asparagus, whole green beans or sugar snap peas are seasonal side dishes. Whichever I choose, I’ll treat in the same way. I’ll cook to crisp tender, beans or peas in boiling water, asparagus in the microwave 7-10 minutes depending on size, drain and, while still warm, drizzle with balsamic vinegar. They can be done several hours ahead and served at room temperature, optionally garnished with strips of roasted red pepper, nuts, sesame seeds or, a bow to this season, chopped egg.
The second side, the carb one, will probably be carrots, again seasonal. However I decide to present them, the prep will be the same and done in advance. I’ll boil to crisp tender. Then, per pound of baby carrots, or regular cut to similar size, for Honey Glazed Carrots I’ll sauté them in 1Tbs butter, 2 Tbs. water, 1 Tbs. honey and ¼ tsp. nutmeg for 2 mins. or until shiny. If I make Spirited Carrots, I’ll use the 1Tbs. butter with 2Tbs. brandy and 1tsp brown sugar. Both dishes can be made slightly ahead and reheated in the microwave.
For the children, I may slip some par-boiled carrot slices into rice or couscous cooked in broth with diced apple, since raisins are in the sauce and I avoid duplicating. I’ve even been known to add carrot slices to scalloped or AuGratan potatoes with success. All again made ahead and reheated or coasted in a slow oven.
As for the leftovers, I have some recipes for you. They are pictured, along with one of the Pasta in Cream Sauce recipe I gave you in Blog #8 about the Superbowl Party
HAM HASH—Per portion
1 cup ham in small dice
¼ cup dice green pepper
¼ cup diced onion
¼ cup raisins
¼ cup diced frozen shoestring sweet potatoes
1Tbs apple juice
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1 egg
Mix all ingredients together and put into a ramkin or small oven proof bowl. Form a depression in the center with a spoon. Bake @30 mins at 350degrees or until brown on top. Break the egg into the depression and bake @10 mins. more until white sets.
BEAN SOUP
1 ham bone
1lb. dried beans, peas or lentils-any legume will do
2 large onions-diced
2 Tbs. oil
2Tbs. tomato paste or ¼ cup chopped sundried tomatoes up to
(1)14oz can diced tomatoes
2 cloves garlic diced—or equal amount bottled or powdered
¼ cup red wine vinegar
Optionally (1)14oz can sliced carrots-or any leftovers
10-or more red pepper flakes—to taste
Salt to taste
Optionally: 2 tsp. coriander and ½ tsp allspice
Boil the bone in water to cover for at least 2hrs. Remove the bone, pick off any bits of meat to save, discard the bone. Drain the broth into a bowl and measure. Rinse the legumes well and put in a stew pot with the broth, the tomatoes half the carrots, if using, and enough water to equal 8 cups. Bring to a boil, cover and cook for time stated on package. Roughly puree the soup, in batches if necessary, leaving some texture. Return to the pot and add the reserved meat, the reserved carrots diced, and all seasonings. Bring to a simmer and correct for taste, keep heated for at least 10 mins. for flavors to meld. Serve warm or cold, optionally, topped with sour cream or yogurt
