Old-Fashioned Holiday Glazed Ham
Cook Time: 30 minutes
Ingredients
1 spiral-sliced half ham (Paula prefers Smithfield)
(I used a whole regular ham, about 10 lbs.)
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard
Directions
Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.
In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.
By next Easter, I will be way ahead of the game, and will include these photos and recipes for the Easter Menu Suggestions. These Deviled eggs are so, utterly simple...just wish I could have piped the filling with my @home basic piping bag and decorating tube, but unfortunately for this type of thicker filling a professional piping bag would be more suitable, which is on my list of things I need.
New Potato Salad With Dill
- TOTAL TIME
- 2 hours (including cooling)
Ingredients
- 2 pounds new potatoes of uniform size, scrubbed
- Salt and freshly ground black pepper
- 1/3 cup white wine vinegar
- 2/3 cup extra-virgin olive oil
- 1/2 tablespoon Dijon mustard
- 1/4 cup finely chopped scallions
- 2 tablespoons minced fresh dill
Preparation
- 1.
- Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
- 2.
- Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
- 3.
- Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.
- YIELD
- 4 to 6 servings
- source: NEW YORK TIMES
Deviled Eggs Recipe
Ingredients
- 1 dozen eggs
- 2 teaspoons dijon mustard
- 1/3 cup mayonnaise
- 1 Tbsp minced onion or shallot
- 1/4 teaspoon tabasco
- Salt and pepper
- Paprika
Method
1 First hard boil the eggs. (See how to make hard boiled eggs.) Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Yield: Makes 2 dozen deviled eggs2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
source: Simply Recipes
Have a wonderful weekend, my dear friends! xoxo
