Easter and Honey Ham

Usually for Easter I have a leg of lamb, some roasted red
potatoes, garlic bread, fresh green beans and something for dessert.
Well this year was a bit different. First Easter in a few years I spent
it alone, and it was great! My sister was too lazy to get up, my friend
Rich was down with the "itis" at an Easter concert with his parents and
well, no boyfriend this year so no other place to go.

My family's tradition is to slather the ham in yellow mustard and put
it in the oven for a couple of hours. My grandmother would do the clove
treatment if and when she cooked ham (not on Easter).  I decided to go a
different route. I found a recipe that called for spices to be blended
in the honey but it did not indicate what kind of spices so I decided to
wing it. I put a couple of pinches of all spice, a couple of pinches of
nutmeg, a couple of pinches of ginger and a couple of pinches of
cardamon. Not sure what the inspiration was, but the whole time I kept
thinking exotic spices of the orient. I am half Chinese and I am always
looking for an excuse to use these great spices I bought. So off to the
store I went to get the ham, potatoes, spinach and some salad mix.

Menu for dinner was:

Spiced honey ham
Sauteed Spinach with garlic and white wine
Smashed potatoes with the skins
Toasted bread and butter

Here is what you need for the ham:
1 shank or butt ham (I don't know the difference other then they are labeled as such)
1/2 cups of local clove honey (for those with flower allergies this is best)
Ground allspice
Ground nutmeg
Ground ginger
Ground cardamon

Take your ham from the packages and place in a roasting pan fat side up. Pour about

a cup of water in the bottom of the pan. Score the ham in 1 inch wide
lines, making square shapes of the fat. You could also get fancy and
make them into diamond shapes. Here you can add the cloves if you want a
little more spice and place one in every other corner of the score
marks. In a small pot melt the honey and add 2 pinches of each of the
spices, blend well. Pour the honey mixture over the ham and place into a
preheated oven at 350 degrees F. You do not need to cover the ham. Bast
the ham ever 15 minutes for about an hour and a half then check the
core temp. Once it reaches about 150 you can turn off the oven and let
the ham rest in the oven for about 15 minutes, remove from the oven and
let it rest another 10 minutes. Please remember to bast the ham though.

Spinach:

1 bag of baby spinach (serving for 2)
1 clove of garlic crushed through a garlic press
Pinch of sea salt
Pinch of fresh cracked black pepper
1/4 cup white wine (pinot grigio)

In a skillet heat the wine and crush the garlic into it. Once the
wine starts to bubble ass the spinach and cover. Sprinkle the salt and
pepper, then toss and serve. This is best done at the last minute so you
can keep it warm.

Smashed potatoes:
3 russet potatoes wash thoroughly
Whole/2% milk or whipping cream
Butter
Sea salt
Pinch of fresh cracked pepper

Do not peel the skins off unless you don't like them, dice your
cleaned potatoes and place them in a pot, cover with water and sprinkle
in about a teaspoon of sea salt. Bring the water to a boil and cook for
about 10 minutes or until the potatoes are fork tender. Drain the water
from the pot, place the potatoes back on the heat and cook till the
potatoes are a bit dry, add about a third of a stick of butter and add
about 1/4 cup of milk or whipping cream, pinch of sea salt and 2 pinches of pepper. Let the
milk/cream come to a boil then removed from heat. Smash the potatoes by
hand and serve.

For the toasted bread, just slice up your favorite French or Italian
bread, butter and toast under the broiler, in a  hot oven or a toaster
oven till golden brown and serve.

Enjoy!

Advertisement:

Filed under: Uncategorized

Leave a comment