Recipe: Easter Menu - Glazed Ham with Pineapple-Raisin Sauce, Horseradish-Mustard New Potatoes, Broccoli and Olive Salad with Lemon-Dill Vinaigrette

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

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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, saut 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.

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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.

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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