A traditional Easter meal is likely to include a glazed ham with sauce, yams or sweet potatoes, a salad and a fancy dessert.
This week’s recipes offer three ideas for a family’s Easter dinner.
Happy Easter.
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Glazed Ham With Sauce
4-5 lb. cooked, bone-in ham
1/2 cup brown sugar
1 tsp. dry mustard
whole cloves
Sauce:
1 cup red currant or apple jelly
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup red wine or apple juice
2 tbsps. honey
1 tbsp. cornstarch
Remove skin from ham and score the surface with shallow diagonal cuts, making diamond shapes.
Combine brown sugar and mustard and rub into fat of ham. Insert a whole clove in the centre of each diamond.
Place ham on a rack in a shallow roasting pan. Bake, uncovered at 325 degrees F for about 1 1/2 hours or until a meat thermometer reads 140 degrees F.
To make the sauce, combine all ingredients in a saucepan and cook over medium heat until thickened, stirring often. Reduce heat to keep sauce warm.
Slice ham and place in a shallow serving dish. Pour sauce over the ham slices and serve while warm.
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Sweet Potato Surprise
6 sweet potatoes, cooked and skinned
6 large marshmallows
Corn Flake crumbs
6 slices pineapple
4 tbsps. butter
2 tbsps. brown sugar
2 tsps. grated orange rind
dash salt
Boil sweet potatoes in water until soft. Drain and let cool slightly. Remove skins and cut into quarters. Mash potatoes. Beat in butter, brown sugar, orange rind and salt. Mix thoroughly.
Divide mixture into 6 portions. Press a marshmallow into each portion to form a ball. Roll in corn flake crumbs.
Grease a shallow baking dish. Place pineapple slices in dish. Place each potato ball in the centre of each pineapple slice. Brush lightly with melted butter and bake at 375 degrees F for about 20 minutes until lightly browned.
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Frozen Banana Split Dessert
Base:
2 cups Graham wafer crumbs
1/4 tsp. salt
1 tbsp. sugar
1/2 cup butter
Filling:
3 bananas, sliced
1/2 gallon vanilla or mint ice cream, softened
Toppings:
1 cup chocolate chips
1/2 cup butter
2 cups icing sugar
1 1/2 cups evaporated milk
1 tsp. vanilla
1 cup whipping cream, whipped
To make the base, mix crumbs with salt and sugar. Cut in butter. Pat into a 9x13 inch pan, reserving 1/2 cup for topping.
For the filling, slice bananas over crust. Spread on softened ice cream and place in freezer compartment of refrigerator.
To make toppings:
Melt chocolate chips and butter. Add sugar and milk and cook until smooth and thick. Add vanilla. Cool then pour over ice cream and return to freezer.
Whip the cream and spread over frozen chocolate layer. Sprinkle reserved crumbs over cream layer. Return to freezer.
Remove from freezer a few minutes before servings. Use a sharp knife warmed in warm water and slice into 24 pieces. Leftovers may be re-frozen.
Joyce Walter can be reached at [email protected]
