Recipe: Mediterranean Easter Menu - Grilled Ham with Lemon-Orange Glaze, White Bean Tapenade, Spring Green Salad, Rosemary Sugar Snap Peas, Minted Orzo with Tomatoes

MEDITERRANEAN EASTER MENU
Grilled Ham with Lemon-Orange Glaze*
White Bean Tapenade*
Spring Green Salad*
Rosemary Sugar Snap Peas*
Minted Orzo with Tomatoes*
Toasted Pita Bread Wedges
Feta Cheese, Olives, Marinated Artichoke Hearts
and Roasted Red Pepper
Crusty Bread
Pound Cake and Lemon Curd
*Recipe Below

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GRILLED HAM WITH LEMON-ORANGE GLAZE
Servings: 8 with leftovers

Rubbed with a sweet and savory blend of seasonings and topped with a lemon-orange glaze, this zestful recipe is the perfect centerpiece for any Easter celebration. The grill does the work while you enjoy the fresh air in the company of friends and family.

1 (6-7 pound) bone-in smoked ham
2 tablespoons brown sugar
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup lemon marmalade
2 tablespoon orange juice

Prepare gas or charcoal grill to medium-hot (375-425 degrees F.) for indirect cooking. Place drop pan in center, not over heat source (for gas grill, turn off center burner; for charcoal grill, bank coals on either side).

Score top and sides of ham with a knife in a crisscross pattern; mix all remaining ingredients except the glaze ingredients and rub into surface of ham. Place ham, score side up, in center of grill over drop pan.

Cover and grill for 1 - 1 1/2 hours (adding 6-8 briquettes to charcoal grill if necessary to maintain heat), until internal temperature of ham (measured with a meat thermometer) reads 140 degrees F. (about 15-18 minutes per pound.)

Combine marmalade and orange juice in a small bowl; brush over ham and grill 5 minutes more. Remove ham from grill and let stand 15 minutes.

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WHITE BEAN TAPENADE
Servings: 12

2 garlic cloves, unpeeled
1/2 teaspoon olive oil
1 (15-oz.) can cannellini beans, rinsed and drained
2 teaspoons lemon juice
Salt and ground black pepper, to taste
2 tablespoons olive oil
6 fresh sage leaves

Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes.

Cool and squeeze garlic from clove, discarding skin. Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.

Thinly slice or mince sage leaves; fold into tapanade. Taste to adjust seasonings, add salt or pepper as needed.

Serve this as a dip with toasted pita bread wedges, along with roasted red peppers, feta cheese and an assortment of olives.

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SPRING GREEN SALAD
Servings: 8

1 cucumber, peeled, seeded, thinly sliced
8 ounces fresh mushrooms, thinly sliced
4 green onions, sliced
1/4 cup minced fresh dill
1/2 cup olive oil
6 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper, to taste

In large bowl, toss together greens, cucumber, mushrooms, onions and dill.

In small bowl, whisk together remaining ingredients, pour over salad; toss well to coat and serve immediately.

Take advantage of fresh spring greens for this salad. The dressing is light to bring out the flavors of salad.

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ROSEMARY SUGAR SNAP PEAS
Servings: 8

Take advantage of fresh peas during the season and serve this dish to compliment any spring celebration.

2 pounds sugar snap peas
2 sprigs fresh rosemary
1/2 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
Freshly ground pepper

Trim peas, set aside. In large saucepan, bring water, rosemary and salt to a boil; add peas, cover, reduce heat and simmer 5-8 minutes, until tender. Drain.

Melt butter in large skillet over medium-high heat; add almonds and saute until golden, about 2 minute. Toss peas with butter mixture and pepper. Serve immediately.

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MINTED ORZO WITH TOMATOES
Servings: 8

This pasta dish can be made ahead of time, adding the tomatoes and mint just before serving.

2 cups orzo (small, rice-shaped pasta)
1 onion, chopped
1 tablespoon olive oil
3 tablespoons chicken broth
1/4 cup lemon juice
1/4 cup minced parsley
1 pint cherry tomatoes, halved
1/3 cup fresh mint leaves, minced
Salt and pepper

Cook orzo in 2 quarts boiling water until tender, about 6-8 minutes. Drain, rinse with cold water, drain again, place in large bowl and set aside.

Heat oil in large nonstick skillet over medium-high heat; saute onion until tender, stirring frequently, until browned and sweet, about 15 minutes.

In a large bowl, toss orzo with onion, broth, lemon juice and parsley. Cover and chill if making ahead.

Bring to room temperature; stir in tomatoes and mint; season with salt and pepper to taste.

Source: National Pork Board