CLAUDIA MCQUILLAN'S STUFFED EASTER HAM RECIPE
If there were any justice for cooks, Easter would be regarded as our national food holiday, rather than Thanksgiving.In the late fall, we're pressed for ingredients. That's not so in the spring. Take a turn around the produce section or your local farmers market: The problem isn't finding something to cook; it's having to choose from among so much.Just look: asparagus, artichokes, sweet little onions, cucumbers, strawberries, vibrant spring greens, radishes, sugar snap peas, baby carrots and the first of the fresh herbs.What's even better, when you've got ingredients like that to start with: You hardly have to do any cooking at all. With that in mind, we've proposed an Easter menu of almost infinite flexibility that can be put together in no time at all.It's taken for granted that your centerpiece will be ham, so we've included two old favorites--a reasonable facsimile of that well-loved spicy-sweet commercial ham and a glorious production piece by Los Angeles cook Claudia McQuillan. (If you're bucking the tide and serving lamb, you probably already know what to do.)To go with the hams, we've selected half a dozen ideas for appetizers, side dishes and desserts, featuring the best of spring produce (see above). Mix and match as you see fit.There are times that recipes are almost superfluous. Maybe that's a kind of thanksgiving in itself.
Provided by Russ Parsons
Categories MAINS, FAST, EASY
Time 1h
Yield Serves 14
Number Of Ingredients 6
Steps:
- With sharp knife, trim skin from top of ham. Score ham in 2-inch intervals, cutting 2 inches into ham.
- Wash and dry spinach, parsley and green onions. Remove stems from spinach and parsley. Cut green onion tops into 1-inch lengths. Combine spinach, parsley and green onion tops in food processor. Process with pulsing motion until finely chopped.
- Stuff mixture into scoring on ham, fitting in as deeply as possible. Place ham in roasting pan. Mix wine and honey and pour over ham. Pat any remaining stuffing over back of ham.
- Bake at 350 degrees until ham is heated through and deeply colored, 30 to 45 minutes, basting every 10 to 15 minutes. Remove from oven and place on carving board. Allow to stand 10 minutes before carving. Serve hot or at room temperature.
EASTER HAM
This is a family favorite that we make year-round.
Provided by Alison Skaff Straub
Categories Main Dish Recipes Pork Ham Whole
Time 1h15m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Score ham by making 1/2-inch deep diagonal cuts, creating a diamond pattern; transfer ham to a roasting pan.
- Mix brown sugar with enough yellow mustard to make a smooth, pourable sauce.
- Pour reserved pineapple juice over ham, followed by the honey.
- Pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. Secure pineapple rings with toothpicks.
- Bake in the preheated oven until diamond pattern on ham splits open, 1 to 1 1/2 hours. Baste ham every 15 minutes with pan drippings.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 30.6 g, Cholesterol 88.9 mg, Fat 29.5 g, Fiber 0.2 g, Protein 29.5 g, SaturatedFat 10.5 g, Sodium 2070.3 mg, Sugar 30 g
STUFFED HASSELBACK HAM
A show-stopping holiday centerpiece combining three different sides with a hearty main. What more do you need?
Provided by Food Network Kitchen
Time 2h20m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
- Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
- Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
- Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
- Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
- Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
- To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
- Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
- In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
- Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.
STUFFED HAM WITH RAISIN SAUCE
This impressive ham makes a great centerpiece for a holiday dinner, but I've served it most often for brunch. It always draws raves. -Jeanne Miller, Big Sky, Montana
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. , Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham., In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a thermometer reads 140°. , For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.
Nutrition Facts : Calories 454 calories, Fat 20g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 2234mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 39g protein.
More about "easter ham recipes recipe collections recipe for stuffed"
STUFFED SPIRAL HAM - BETTER HOMES & GARDENS
From bhg.com
Servings 16Calories 178 per servingTotal Time 3 hrs
- Preheat oven to 325°F. Line a shallow roasting pan with foil. Between the slices of one 8- to 10-lb. spiral-sliced ham insert half of a thinly sliced orange; four garlic cloves, slivered; and sprigs of fresh rosemary and/or thyme all the way arount the ham. Transfer ham, flat side down, to prepared pan. Cover with foil.
- Bake 2 to 2 1/2 hours or until browned and heated through (140°F). For the last 45 minutes of cooking, uncover and spoon desired glaze (see recipes) over ham. Transfer to a platter using two large, wide spatulas. Makes 16 servings.
MAKING THE PERFECT HAM | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
EASTER HAM RECIPES
From allrecipes.com
25 BEST EASTER DINNER IDEAS THAT GO BEYOND HAM - FOOD NETWORK …
From foodnetwork.ca
7 RECIPES TO MAKE WITH YOUR LEFTOVER EASTER HAM | HY-VEE
From hy-vee.com
49 SAVORY EASTER HAM RECIPES YOUR GUESTS WON’T STOP TALKING …
From cookingchew.com
17 HEAVENLY RECIPES FOR LEFTOVER EASTER HAM - FOODDRINKLIFE.COM
From fooddrinklife.com
25 BEST EASTER HAM RECIPES - HOW TO MAKE EASTER HAM - DELISH
From delish.com
17 BEST EASTER HAM RECIPES FOR YOUR HOLIDAY DINNER
From insanelygoodrecipes.com
EASTER HAM RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
EASTER HAM - RECIPE - COOKS.COM
From cooks.com
20 BEST EASTER HAM RECIPES & IDEAS | EASTER RECIPES & MENUS: …
From foodnetwork.cel29.sni.foodnetwork.com
20 BEST EASTER HAM RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
7 FAVOURITE LEFTOVER EASTER HAM RECIPES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
DEVILED HAM STUFFED EGGS - THE BOSSY KITCHEN
From thebossykitchen.com
HAM RECIPES FOR EASTER 2022 AND ALL YEAR LONG | CHEAPISM.COM
From blog.cheapism.com
BEST EASTER HAM RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
OUR 10 MOST POPULAR RECIPES FROM INSTAGRAM IN MAY
From allrecipes.com
12 EASTER HAM RECIPES WITH EVERY FLAVOR FROM FRUITY TO SPICY
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love