My Easter Menu
Crudite with Herb Dipping Sauce
Dijon Glazed Ham with Raw Sugar Crust
Green Bean Potato Salad with Dijion Dressing
"Ambrosia" Fruit Salad
With Maple Dijon Sauce
Serves 6 to 8
1 (5 to 6 lb) Smoked, spiral ham
½ cup Dijon mustard
½ cup Brown Sugar
¼ cup Honey
1/8 tsp Fresh nutmeg
¼ tsp Ground pepper
1 cup Raw sugar
Maple Dijon Sauce:
1/3 cup Maple Syrup
1/3 cup Dijon mustard
Submerge ham in water and soak for at least 4 hours, or overnight.
Preheat oven to 350°F.
Line a roasting pan with foil.
Place ham, flat side down, into roasting pan and cover the ham completely with foil.
Place in oven and cook for 1 hour.
Remove ham from oven and increase oven temperature to 400°F.
In a bowl stir together glaze ingredients.
Uncover the ham, trim excess fat, score ham in a diamond pattern and coat ham with the glaze mixture; making sure to get into the diamond scores.
Cook for 15 to 20 minutes, basting half way through.
Remove ham from the oven and press the 1 cup of sugar to the outside of the ham; add a thin layer of sugar and melt with a torch. Heat the sugar until a crust forms, and turns a dark caramel color and repeat (adding a thin layer of sugar and torching).
In a bowl stir together maple syrup and mustard, till smooth.
Slice ham and serve with sauce.
* I prefer to serve my ham cold. If doing so torch the sugar crust just before serving to ensure a good crust.
Green Bean and Potato Salad
1 lb Mixed fingerling potatoes or small potato, scrubbed and cut in halves or quarters
½ lb Green beans, trimmed and blanched3 tbsp Dijon mustard
¼ cup Olive oil
2 tbsp Cider vinegar
½ tsp Lemon zest
3 tbsp Mixed fresh soft herbs (chives, thyme, parsley, tarragon, basil, etc.), chopped
Place potatoes in a large pot of salted cold water and bring to a boil. Cook until tender when pierced with a fork, about 10 minutes, and drain.
In a large bowl, whisk together Dijon mustard, oil, cider vinegar and zest; till smooth.
Add potatoes, beans, salt and pepper, toss to combine.
Salad may be made 1 day ahead and chilled, covered.
Add fresh herbs and serve salad warm or at room temperature*.
*Note- is you prefer a creamier dressing you can replace some or all of the olive oil with mayonnaise, but you will not be able to serve the salad at room temperature.