I can't believe that it's been over a week since I last posted a recipe! It also seemed as though Easter was just a few weeks away-- and now, I realize that it's in just a few days.
It's that time of year, when work becomes really hectic until the Class of 2013 marches to Pomp and Circumstance. Once again, I will wave farewell to the students who have grown near and dear to my heart over the last four years. I am so looking forward to Spring Break, so that I can take a little breather from the business of work. I'm planning to stay-cation and to do a little catch up on chores. I have a backlog of savory recipes and baked goods that I'm anxious to share with all of you.
Today's post doesn't involve any written recipes, nor my usual step-by-step posts.
This is the ham that I glazed and baked, for last year's Easter brunch, but I never posted. Well, better late than never, right? I just wanted to show you how easy it is to turn a spiral cut bone-in ham into something that looks impressive, but isn't a whole lot of work. As tired as I get, this time of year, I need recipes that are easy to do.
homemade pineapple jam (a very easy recipe), dijon mustard and brown sugar. I didn't measure, but I can tell you I use about 1 cup of pineapple jam, 3/4 cup of brown sugar and a couple healthy tablespoons of Dijon mustard. I slathered the ham and loosely covered it in foil. Following the instructions that came with the ham, I set it on a roasting rack and warmed it at about 275F for about 1-1/2 hours. I removed the foil during the last hour and I though the ham glazed nicely. I was surprised at the drippings I found in the roasting pan.
I poured the drippings into a pot, add a bit of chicken stock and then made a quick cornstarch-water blend.
This made a lovely thick gravy, that I hadn't planned on!
I loved how the asparagus had a delicate notes of lemon. Perfect.
The most loved dish I served was this Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs. Incredible!
I'm not a fan of going out for Easter Brunch, so this Sunday, I'll most likely make this same menu. It feeds a crowd, doesn't wear me out too much and I can put my feet up and savor a whole week of paid vacation.
I'll be busy in the kitchen, making some recipes I've been anxious to experiment with. But, first, I need to finally edit and organize recipes I've been posting teaser photos of on my Facebook Fan Page.
Happy Spring and Happy Easter!