Are you tired of preparing the same old baked ham or roast lamb for Easter dinner? Traditionally ham or lamb is the star featured on the Easter table, However, nowadays there is an epic repertoire of recipes for creating a spectacular ham or lamb main dish, especially with social media bombarding us with recipes from a plethora of sources.
This year ham is the meat of choice for this sumptuous and savory Easter menu.
Cherry and Port Glazed Ham
The cherry glaze can be made in advance. Prepare as directed below and let cool to room temperature. Cover and refrigerate for up to 2 days. Reheat the glaze in a 3-quart saucepan over medium heat until heated through, stirring occasionally. Serve with the ham as directed below.
- 1 tablespoon cornstarch
- 3 1/2 cups Swanson Chicken Stock (Regular or Unsalted)
- 2 tablespoons butter
- 1/3 cup chopped shallots
- 1/8 teaspoon ground allspice
- 1 cup port or other sweet red wine
- 1 package (5 ounces) dried cherries (about 1 cup)
- 1/3 cup packed brown sugar
- 1 turkey size oven bag
- 1 unglazed fully-cooked bone-in spiral-sliced ham (about 9 pounds)
- Stir the cornstarch and stock in a small bowl until the mixture is smooth.
- Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
- Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
- Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
- Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.
Recipe courtesy of Swanson®
Havarti Dill Potatoes Au Gratin
Classic Cheesy Potatoes with a twist. A light hint of Dill and creamy Havarti cheese dress up this dinner staple.
- 4 Yukon Gold potatoes, sliced into 1/4 inch slices
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups shredded Havarti Dill cheese
- 1 cup Sharp Vermont Sharp White Cheddar, shredded, divided
- Preheat oven to 400 degrees F. Butter a 13x9 casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Season with salt and pepper to taste and add the remaining potatoes.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
- Stir in the Havarti Dill cheese and 1/2 cup of Vermont Cheddar all at once, and continue stirring until melted, about 30 to 60 seconds.
- Pour cheese sauce over the potatoes, top with the remaining Vermont Cheddar, and cover the dish with aluminum foil.
- Bake for 1 hour covered, then remove the foil and bake another 15-20 minutes until lightly browned and bubbly.
Let the flavor of the fresh vegetable shine through when you combine chicken broth and butter to make a light and flavorful glaze to coat tender-crisp asparagus. This recipe goes from fridge to table in just 15 minutes.
- 1/2 cup Swanson Chicken Broth or Vegetable Broth (Regular or Certified Organic)
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 6 tablespoons butter
- Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
- Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.
Recipe courtesy of Swanson®.
Be sure to buy local from all the prospering Hudson Valley farms.
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