Chef_Jenn

Chef_Jenn
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Friday, April 6, 2012

Recipes Seen On San Diego LIving

My Easter Menu

Deviled Eggs
Crudite with Herb Dipping Sauce
Biscuits
Dijon Glazed Ham with Raw Sugar Crust
Green Bean Potato Salad with Dijion Dressing
"Ambrosia" Fruit Salad

 
Glazed Ham

With Maple Dijon Sauce
Serves 6 to 8

1 (5 to 6 lb) Smoked, spiral ham

Glaze:
½ cup Dijon mustard
½ cup Brown Sugar
¼ cup Honey
1/8 tsp Fresh nutmeg
¼ tsp Ground pepper

Sugar Crust:
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).

Rest the ham for 10 minutes, before carving*.
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
Serves 4

1 lb             Mixed fingerling potatoes or small potato, scrubbed and cut in halves or quarters

½ lb            Green beans, trimmed and blanched
3 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.


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