Tangerine-Glazed Easter Ham with Baby Carrots
Amazing color and flavor
1 (8 to 10 pound) smoked ham, bone-in
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup unsalted butter, cut into chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds carrots, peeled
Preheat the oven to 300 degrees F.
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all.
Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.
Recipe by Tyler Florence
Slow Cooker Easter Ham
Sit back and enjoy!
1 (8 pound) smoked, bone-in ham
1 cup light brown sugar
1 cup fresh pineapple juice
1/2 cup maple syrup
4 to 6 slices canned pineapple
1 teaspoon salt
1 teaspoon pepper
Place ham, flat side down, into a large slow cooker.
Sprinkle brown sugar, salt, pepper on top and rub into the ham.
Pour in pineapple juice and maple syrup
Arrange the pineapple slices on top and sides of ham
Cook on high for 3-5 hours or low for 6-8 hours basting the ham every half hour
Roasted Asparagus
2 bunches medium asparagus
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground pepper
Grated or shaved Parmesan
Preheat over to 450F
Trim asparagus
Spread the asparagus in a single layer on a backing sheet, drizzle with olive oil, sprinkle with salt and pepper and roll to coat thoroughly
Roast until lightly browned and tender, about 8 to 10 mins, turn asparagus about half way through
Arrange the asparagus on serving platter and top with Parmesan
Recipe from Food Network
Creamy Spring Peas with Pancetta
2 cups shelled fresh English peas or thawed frozen peas (about 10 oz)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
4 ounces pancetta, chopped
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
Juice from 1 lemon
Freshly ground pepper
Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute.
Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute.
Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
Recipe from Food Network
