Today I'm all about Easter menus. This morning I gave you all a brunch menu for Easter Sunday, and this afternoon, I'm solving all of your dinner menu planning problems. Start with deviled eggs and spring pea soup, continue with a ginger ale glazed ham (I've heard of hams being glazed in coke, beer, and jam but never ginger ale, so I'm super excited to give this ham a try), potato, leek, and artichoke gratin (you know I'm crazy about gratins), and classic creamed spinach side. To check out all the recipes, read more
1 3- or 4-lb. fully-cooked boneless ham
1 cup white wine
2 1/2 Tbsp. Dijon-style mustard
2 Tbsp. molasses
Pinch cayenne pepper
2 cups ginger ale
2 Tbsp. honey
- Preheat oven to 300 degrees F.
- Place ham on rack in roasting pan.
- In a saucepan combine wine, mustard, molasses, and cayenne pepper. Bring to simmering. Simmer, uncovered, for 6 minutes.
- Stir in ginger ale. Pour glaze over ham.
- Bake 1 hour.
- Increase oven temperature to 325 degrees F. Bake 1 hour more, basting ham every 15 minutes.
- Brush ham with honey.
- Bake 15 minutes more. Slice and serve.
Serves 8 to 10.
6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
2 teaspoons kosher salt
6 large russet (baking) potatoes (about 3 pounds), peeled
6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
1 (11-ounce) jar water-packed artichoke hearts, drained and sliced
1 1/2 teaspoons freshly ground black pepper
2 cups half-and-half
1/3 cup Parmesan cheese, finely grated
- Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
- In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes.
- Drain, transfer leeks to medium bowl, and let cool.
- Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat.
- Layer potatoes between paper towels and pat dry.
- Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
- Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
- Bake 40 minutes.
- Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more.
- Serve warm.
3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves.
- Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly.
- Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes.
- Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes.
- Serve immediately.
What will you be dishing out for your dear family on Easter this Sunday? Don't forget dessert, come back later for decadence in pie form.