EASTER MENU Glazed Ham with Pineapple-Raisin Sauce* Horseradish-Mustard New Potatoes* Broccoli and Olive Salad with Lemon-Dill Vinaigrette* Assorted Rolls with Butter Cheesecake with Sliced Strawberries Riesling or Sparkling Wine *Recipe Below
GLAZED HAM WITH PINEAPPLE-RAISIN SAUCE Servings: 18
1 (5 pound) fully-cooked boneless ham 1 can (6 ounces) frozen pineapple-orange or pineapple juice concentrate 3 tablespoons maple syrup 3 tablespoons white balsamic vinegar 1/4 teaspoon dried thyme, crushed 1/3 cup finely chopped onion 1 tablespoon butter 1 1/4 cups water 3/4 cup golden raisins 1/4 cup maple syrup 1/2 teaspoon dry mustard 1/4 cup white balsamic vinegar 4 teaspoons cornstarch
Heat oven to 325 degrees F. Place ham on rack in shallow roasting pan.
Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally.
Baste ham with glaze the last 15-20 minutes of baking.
Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.
PINEAPPLE-RAISIN SAUCE: In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
HORSERADISH-MUSTARD NEW POTATOES Servings: 12
4 pounds new potatoes 1 large red onion, cut into 3/4-inch chunks 1 tablespoon butter 2 tablespoons flour 1/8 teaspoon salt 3/4 cup chicken broth 3/4 cup sour cream 2 tablespoons horseradish mustard 2 tablespoons chopped fresh chives 1 teaspoon pink and black peppercorns, cracked
Scrub potatoes; cut in halves or quarters. In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water about 10 minutes or until tender. Drain and return to pan.
In medium saucepan, saute onion in butter for 4-5 minutes or until tender.
Stir in 1 tablespoon of flour and salt. Add chicken broth. Cook and stir until thickened and bubbly.
In a small bowl, stir together sour cream, horseradish, mustard and remaining 1 tablespoon flour. Stir into broth mixture. Cook and stir until heated through.
Pour sauce over potatoes; toss lightly to coat. Transfer to a serving bowl. Sprinkle with chives and cracked peppercorns.
BROCCOLI AND OLIVE SALAD WITH LEMON-DILL VINAIGRETTE Servings: 12
6 cups fresh broccoli flowerets 14 cups torn mixed salad greens 1 large red bell pepper, cut into thin strips 1 cup pitted kalamata olives 1/4 cup olive oil 1 teaspoon finely shredded lemon peel 1/4 cup lemon juice 1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill weed 1 teaspoon bottled minced garlic 1/2 teaspoon crushed red pepper 1/8 teaspoon salt 4 ounces crumbled herb or plain feta cheese
In large covered saucepan, cook broccoli in a small amount of boiling water about 2 minutes or until crisp-tender. Drain and rinse with cold water.
In large salad bowl, combine broccoli, salad greens, bell pepper and olives.
In screw-top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed red pepper and salt. Cover and shake well. Pour over greens mixture; toss lightly to coat. Sprinkle with feta cheese.
Source: National Pork Board
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