Cary, NC- At Easter, there are certain dishes that a family expects to see as they gather around the table, dishes that are steeped in tradition like ham or lamb which would have been eaten as the winter season gave way to the promise of spring.
Sweet Glazed Holiday Ham
Looking for an easy and delicious recipe to serve your guests for Easter brunch or dinner? I choose to use a fully cooked pre-sliced ham that can easily be popped in the oven and on the table in a short period of time. The sweet glaze compliments the savoy flavor of the ham and the presentation will WOW family and guests. Our family enjoys the leftover ham on Hawaiian rolls with spicy brown mustard.
- 1 fully cooked pre-sliced ham, about 10 pounds
- 1 (20-ounce) can pineapple rings, drained, reserve ½ cup pineapple juice
- 1 (6-ounce) jar maraschino cherries, drained and placed on paper towels
- 1 cup light brown sugar
- ¾ cup unsweetened no pulp added orange juice
- ¼ cup honey
- ¼ cup spicy brown mustard
- 1 tablespoon cornstarch
- Preheat oven according to ham packaging directions (temperature may vary depending on brand). Place ham, fat side up, on rack in large shallow roasting pan.
- Decoratively arrange pineapple slices on ham, securing each with wooden toothpicks. Fill each pineapple ring center with maraschino cherries; set aside.
- In 1-quart saucepan combine reserved pineapple juice and remaining ingredients with wire whisk. Cook stirring occasionally on medium heat until mixture comes to a boil; continue cooking for two minutes, until glaze thickens.
- Using basting brush, cover ham with 1/3 of glaze. Place ham in oven and bake according to ham packaging directions, basting frequently with remaining glaze.
- Remove toothpicks before serving.
Creamy Holiday Potato Salad
This potato salad is the perfect accompaniment to serve with your holiday ham or for any occasion where you need a side dish that serves a crowd. I would suggest making this delicious recipe a day ahead to allow the flavors to blend.
- 4 large (about 3 pounds) cooked peeled russet potatoes, cut into 3/4–inch cubes
- 4 hard-cooked eggs, chopped
- ½ cup finely chopped onion
- 3/4 medium red pepper, finely chopped
- 1/3 cup finely chopped sweet Gherkins pickles
- 1-1/2 cups mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- Garnish: red bell pepper slivers, sweet Gherkins pickle slices and paprika, optional
- In large mixing bowl, combine potatoes, eggs, onion, chopped red pepper and pickles; toss to combine.
- In medium bowl, using a wire whisk, combine remaining ingredients, except optional garnishes.
- Add dressing mixture to potato mixture and toss to combine until potato mixture is coated with dressing.
- Garnish with red bell pepper slivers, Gherkins pickle slice and paprika, if desired.
- Cover and keep refrigerated until served.
Now just add some mimosas and you’ve got a beautiful Easter celebration for a crowd
Story By Lynette Mc Evoy of PlanThatParty in Cary. Photo by Chef Helen.
Food coverage on CaryCitizen is sponsored in part by Whisk of Cary.