Easter Dinner Menu

Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze

Serves 18 to 20
This holiday table centerpiece, sweet on the outside and savory on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet.

Ingredients
1 (8- to 9-pound) nitrite-free, boneless, pre-cooked spiral-sliced ham
1 cup grade B maple syrup
1/2 cup orange marmalade
2 tablespoons orange juice
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 oranges, sliced (optional)
6 cinnamon sticks (optional)


Method
Preheat oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze. After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425°F.

Arrange oranges and cinnamon sticks (if using) around ham in roasting pan, then brush ham and oranges liberally all over with glaze, pouring remaining glaze over the ham. Return to oven and bake, basting about every 10 minutes, until ham is hot throughout and caramelized on the outside, about 45 minute more.

Transfer ham to a cutting board or platter and set aside to let rest for 15 minutes. Arrange oranges and cinnamon sticks around ham and serve.

Nutrition
Per serving (about 9oz/242g-wt.): 370 calories (100 from fat), 11g total fat, 4g saturated fat, 140mg cholesterol, 1950mg sodium, 22g total carbohydrate (0g dietary fiber, 20g sugar), 43g protein

-Whole Foods-



Smashed Potatos:

Ingredients
Serves 8

3 pounds new red potatoes, cut into chunks
Salt
1 stick butter
3/4 cup milk
1/4 teaspoon pepper
3 tablespoons chopped chives or scallion greens, plus more for garnish
Directions
In a medium saucepan, cover potatoes with salted water; bring to a boil. Reduce heat; simmer until fork-tender, 10 to 15 minutes. Drain, and return to pot.
Add butter, milk, 3/4 teaspoon salt, and pepper to the potatoes. Using a potato masher or fork, mash potatoes until chunky. Mix in chives. Serve garnished with more chopped chives.


Scalloped Poatatos with Leeks
Ingredients
Serves 6 to 8
2 tablespoons unsalted butter, plus more for baking dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
Directions
Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.


Steamed Aparparagus

Ingredients
1 1/2 pounds medium-thick asparagus
Coarse salt
Directions
Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). In a large saucepan with a tight-fitting lid, pour enough water to reach a depth of 3/4 inch, and insert a collapsible steamer basket. Bring water to a boil, add asparagus, cover, and steam until tender, 4 to 6 minutes (depending on thickness). Season with coarse salt.


More Easter recipes will be posted