What’s On The Table
I have to say that we stay pretty true to the traditional Easter dinner that I had growing up but with a twist. It was always church first thing in the morning. I would be wearing my pretty new Easter dress and shiny shoes and looking super cute.
My grandmother was always the holiday cook, well ….. She was also the weekday cook and the weekend cook basically she did all the cooking. As you know I grew up in the midwest and Easter dinner never varied for my family. It was always an Easter ham, scalloped potatoes, and corn (one of the only vegetable my grandfather would eat). Exciting????? Not so much.
The ham was always dotted with cloves and had pineapple rings place strategically about with maraschino cherries dotting the center. Scalloped potatoes…right out of the box. Corn -canned. Every year this was the dinner. Throw in some rolls and some butter and call it a day!
Now that I run the holiday’s dinner cooking along with the BF, it has a similar feel with a bit of updating. The ham still exist, the potatoes are there, the corn – still on the table for my dad.
The ham today though would consist of a beautiful glaze, maybe a nice maple peach bourbon one. Roasted slowly in the oven until the glaze starts to caramelize and the edges of the ham become a bit crispy. Gone are the canned pineapple and maraschino cherries only to be replaced with bright crisp flavors.
The potatoes… those are tricky. One year the craving from the family maybe be a version of that famous Cracker place with their hashbrown casserole. All ooey and gooey and cheesy wrapped around those shredded potatoes piping hot. Or they could have a craving for those scalloped potatoes. these ones are homemade, layered by hand, cream and cheese mixture spread throughout and baked until its bubbling.
The one thing that has definitely changed is the vegetables. Even though that one can of corn still exist for my father, there are bright and flavorful ones added to the table. Grilled asparagus, roasted beets, cauliflower, eggplant, carrots, artichoke, you name it… we love it.
Psst… don’t burn the rolls – been there, done that!
Total: 2 hr 5 min
1 7-8 pound spiral cut ham
1 cup peach preserves
1/2 cup peach bourbon
1/2 cup maple whispe
2 tablespoons unsalted butter
Pinch ground cinnamon
Pinch ground cloves
Nonstick cooking spray, for the foil
- Preheat the oven to 375 degrees F.
- Place the ham on your roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, take care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake your ham for 45 minutes.
- While the ham bakes make the glaze. Combine the preserves, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
- Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.)
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