Easter Sunday Family Dinner

Celebrate Easter with a twist on two classic holiday favorites. Find the recipes for a mint-glazed Baked Smoked Ham and Twice Baked Potatoes.

Chocolate bunnies and fuzzy yellow chicks probably come to your mind when you think of Easter. But thoughts of a big dinner with the family are not to be ignored. After all the eggs have been hunted down by children and grandchildren alike, it's time to call everyone to the table. Feasting on a sweet and juicy ham is a tradition anticipated by families each year. Who says this classic Easter centerpiece can't make an appearance with some new side dishes?

Whet your guests' appetites at the table by serving a tasty appetizer of Twice Baked Potatoes. Then signify the beginning of spring in your Easter feast by accompanying servings of Baked Smoked Ham with a few spears of steamed, fresh asparagus drizzled with freshly squeezed lemon juice. It's a meal your entire family (maybe even the Easter Bunny) will enjoy!

Baked Smoked Ham Recipe

Makes at least 20 Servings

Ingredients:

• 1 12- to 14-pound fully cooked smoked ham, bone-in
• 1 cup packed dark brown sugar
• 1/2 cup red wine or port
• 4 sprigs fresh mint (about 2 inches long)
• Coarsely ground black pepper
• Green onions and leeks, uncooked, for garnish

Directions:

1. Preheat the oven to 325 degrees Fahrenheit and line a large baking pan with foil. Put the ham on the foil, fat side up. Wrap with another piece of foil and bake for about 2 hours, or until a meat thermometer registers 125 degrees Fahrenheit when inserted into the thickest portion of the meat.
2. While the ham is baking, prepare the mint glaze. In a medium saucepan, stir together the brown sugar, red wine or port and the mint sprigs. Bring the mixture to a boil. Reduce the heat. Boil slowly, uncovered, for about 30 minutes or until the liquid in the saucepan has reduced to 1 cup. Remove the pan from the heat. Remove and discard the mint sprigs.
3. Remove the ham from the oven. With a sharp knife, trim the excess fat from the ham, leaving a layer about 1/8 inch thick. Score the ham by making diagonal cuts in the fat in a small diamond pattern.
4. Lightly coat the ham with half of the mint glaze and return the ham to the oven, uncovered. After 10 minutes, coat the ham again with the remaining glaze. Season the ham with a sprinkling of black pepper. Continue baking for another 20 minutes, or until a meat thermometer registers 135 degrees when inserted into the thickest portion of the meat. Remove the ham from the oven. Let stand for 15 minutes before carving. (The temperature of the meat will rise about 5 degrees during standing to the safe temperature of 140 degrees Fahrenheit).
5. Serve the meat on a platter layered with the green onions and the green tops of leeks.

Twice Baked Potatoes Recipe

Serves 6 to 8

Ingredients:

• 6 Idaho potatoes, scrubbed
• 1 tablespoon olive oil
• 4 small garlic cloves, minced
• 1/4 cup plus 2 tablespoons nonfat ricotta cheese
• 1/2 cup light dairy sour cream
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 hard-cooked eggs, peeled and coarsely chopped
• 4 medium tomatoes, seeded and cut into 1/4-inch dice
• 1 tablespoon snipped fresh chives

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Prick each potato several times with a fork or paring knife. Place the potatoes in a shallow baking pan. Bake the potatoes, uncovered, until tender, about 1 hour. Make about a 4-inch-long cut lengthwise along the top of each potato. Using a spoon or a melon baller, remove the flesh from the potato; transfer the flesh to a medium bowl. Reserve the skins. Mash the potato pulp.
2. Heat the oil in a nonstick skillet over medium-low heat. Add the garlic; cook, stirring frequently, about 6 minutes.
3. Stir half the garlic into the mashed potatoes. Set the remaining half aside in the skillet.
4. In the bowl of a food processor, puree the ricotta until smooth; mix into the mashed potatoes along with the sour cream or yogurt, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the chopped eggs. Fill the potato skins with the cheese-and-potato mixture until brimming over the edges. Transfer to a 2-quart rectangular or square baking dish; place in the oven until the potatoes are heated through, about 15 minutes.
5. Return the remaining garlic to medium heat. Add the tomatoes and remaining salt and pepper; cook, tossing, until the tomatoes are warm, about 3 minutes. Stir in 1/2 tablespoon chives; cook 1 minute. Spoon 3 tablespoons of the tomato mixture over each potato; garnish with the remaining chives. Serve hot.

Baked Smoked Ham Recipe

Print Article

Email Article

View All Articles

How to subscribe to feeds