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A Traditional Easter Ham Dinner
by W.Holidays
Spinach Dip &
crackers or bread cubes
Baked Ham with Pineapple
Garlicky New Potatoes
Carrots with Fresh Herbs
Roasted Asparagus
warm rolls with butter
Strawberry Trifle
serves
6-8
Spinach Dip & crackers or
bread cubes
8 oz cream cheese
8 oz. shredded cheddar cheese or half cheddar and half mozzarella
1/4 cup chopped onion
1 box frozen chopped spinach, thawed
Combine all the ingredients.
Heat in microwave on MEDIUM until cheese is all melted, about 6-8
minutes.
Stir about halfway through cooking.
Baked Ham with Pineapple
6 pound cooked ham
15 oz. can pineapple slices
1/4 cup packed brown sugar
1/4 cup honey
Maraschino cherries
whole cloves
Preheat oven to 325F.
Remove skin from ham and discard.
Place ham in a baking pan fat side up.
Cover loosely with aluminum foil and bake about 30 minutes a pound or
140F on meat thermometer.
Drain pineapple, reserving 1/4 cup of juice. Combine the reserved
juice, brown sugar and honey in a saucepan; cook over low heat until
sugar is dissolved, stirring occasionally.
Remove foil from ham; score fat in a diamond pattern.
Brush ham with pineapple-honey mixture.
Arrange pineapple slices and cherries in a pattern over the top of the
ham, securing them with toothpicks.
Stud with cloves.
Brush again with pineapple-honey mixture.
Bake an additional 30 minutes basting with pineapple-honey mixture.
Garlicky New Potatoes
3 pounds baby red potatoes,
scrubbed
2 tablespoons olive oil
3 cloves garlic, minced
1/8 cup chopped fresh rosemary
1/4 cup butter
salt & pepper
Cook potatoes in salted boiling water until tender.
Drain, then return to the pot over medium high heat.
Add olive oil, garlic and rosemary.
Cook, stirring constantly, until the potatoes are light golden brown
and the garlic is fragrant.
Add butter and season to taste with salt and pepper.
Carrots with Fresh Herbs
2 pounds carrots, washed & trimmed
2 tablespoons olive oil
pepper
1/4-1/2 cup chopped onions
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
juice from 1/2 orange
In a pan, heat oil over a high heat.
Add carrots in single layer.
Sprinkle with chopped onion and pepper.
Reduce heat to medium-low; cover and cook, turn after 15 minutes.
Continue cooking another 15 minutes or until fork-tender.
Liquid should be evaporated and carrots beginning to caramelize.
Sprinkle with fresh herbs.
Add orange juice over carrots.
Roasted Asparagus
1-1/2 lbs. asparagus
3-1/2 tablespoons olive oil
Preheat oven to 425F.
Clean asparagus.
Bend the stalk-the asparagus will naturally snap at the point where it
becomes tough.
Place the tips in a heavy baking pan and toss with the olive oil.
Roast 5-10 minutes or until asparagus is tender and begins to brown.
Strawberry Trifle
1 yellow or white box cake mix
16 oz. frozen strawberries or fresh sweetened & sliced
5 oz. box vanilla pudding mix, prepared
sweetened whipped cream
1/4 cup slivered almonds, toasted
Bake cake 13 x 9-inch pan according to manufactures directions.
Cool then cut in half. (Reserve 1/2 for another dessert.)
Cut remaining cake into 8 pieces and cut those in half horizontally.
Arrange half the pieces in a 2 quart glass serving bowl.
Pour 1/2 the strawberries with syrup over cake.
Spread with about 1 cup of pudding.
Repeat with remaining cake pieces, strawberries, and pudding.
Spread whipped cream and sprinkle with almonds. Refrigerate until ready
to serve.
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