Friday, April 2, 2010

Happy Easter!

Happy Easter to everyone!

It is Good Friday and a beautiful spring morning. We are expecting hot weather today and thunderstorms tonight and tomorrow. Easter should be sunny and warm.

I have cleaned my house, made a beautiful spring wreath for my front door and a large Easter basket for my children, and bought groceries for my Easter dinner. My youngest son is home from college for the weekend. I am going to relax and enjoy this day. Tomorrow I will bake Easter Egg Cookies, color eggs, and bake a spiced ham. I am trying a new recipe that was in our newspaper Wednesday and I will share it with you. It sounds delicious!

Roasted Fresh Ham with Maple-Spice Glaze

8- to 10-pound bone-in fresh ham, preferably from the shank end, any rind removed
1 teaspoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 cup maple syrup

Put the ham in a large roasting pan, preferably one that's shiny enough to reflect lots of ambient heat and not so flimsy that it tips when you pick it up. Set the oven rack as high as it can go and still afford the ham at least 2 inches of head space. Preheat the oven to 325 degrees.

Mix sugar, cinnamon, allspice, cloves, nutmeg and salt in a small bowl. Smooth the spice mixture all over and massage.

Cover the whole kit and caboodle with aluminum foil, shove it into the oven and leave it alone for 3 1/2 hours, while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven.

Peel off the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it easy so you don't knock off the spice coating. Use small strokes. Or just dribble the syrup off a spoon.

Continue roasting the ham, uncovered this time, basting every 15 minutes or so with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170 degrees, about 1 1/4 hours. If it starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy crisp.

Transfer the ham to a cutting board and let it rest at room temperature for 15 minutes before carving.

On Sunday, I will roast a turkey breast and make mashed potatoes and gravy, garlic and parsley pasta, green beans with bacon, corn, and rolls. I will reheat my ham. I am also making an Angel Lush Cake for the first time. I sampled this cake at the grocery store and it was delicious!

Angel Lush

1 (20 ounce) can DOLE crushed pineapple, in juice, undrained
1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 (10 ounce) package round angel food cake
10 fresh strawberries

1. Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
2. Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
3. Refrigerate at least 1 hour. Top with strawberries just before serving. (from Kraft)

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