Usually for Easter I have a leg of lamb, some roasted red potatoes, garlic bread, fresh green beans and something for dessert. Well this year was a bit different. First Easter in a few years I spent it alone, and it was great! My sister was too lazy to get up, my friend Rich was down with the “itis” at an Easter concert with his parents and well, no boyfriend this year so no other place to go.
My family’s tradition is to slather the ham in yellow mustard and put it in the oven for a couple of hours. My grandmother would do the clove treatment if and when she cooked ham (not on Easter). I decided to go a different route. I found a recipe that called for spices to be blended in the honey but it did not indicate what kind of spices so I decided to wing it. I put a couple of pinches of all spice, a couple of pinches of nutmeg, a couple of pinches of ginger and a couple of pinches of cardamon. Not sure what the inspiration was, but the whole time I kept thinking exotic spices of the orient. I am half Chinese and I am always looking for an excuse to use these great spices I bought. So off to the store I went to get the ham, potatoes, spinach and some salad mix.
Menu for dinner was:
Spices honey ham
Sauteed Spinach with garlic and white wine
Smashed potatoes with the skins
Toasted bread and butter
Here is what you need for the ham:
1 shank or butt ham (I don’t know the difference other then they are labled as such)
1/2 cups of local clove honey (for those with flower allergies this is best)
Take your ham from the packages and place in a roasting pan fat side up. Pour about
a cup of water in the bottom of the pan. Score the ham in 1 inch wide lines, making square shapes of the fat. You could also get fancy and make them into diamond shapes. Here you can add the cloves if you want a little more spice and place one in every other corner of the score marks. In a small pot melt the honey and add 2 pinches of each of the spices, blend well. Pour the honey mixture over the ham and place into a preheated oven at 350 degrees F. You do not need to cover the ham. Bast the ham ever 15 minutes for about an hour and a half then check the core temp. Once it reaches about 150 you can turn off the oven and let the ham rest in the oven for about 15 minutes, remove from the oven and let it rest another 10 minutes. Please remember to bast the ham though.
1 bag of baby spinach (serving for 2)
1 clove of garlic crushed through a garlic press
Pinch of sea salt
Pinch of fresh cracked black pepper
1/4 cup white wine (pinot grigio)
In a skillet heat the wine and crush the garlic into it. Once the wine starts to bubble ass the spinach and cover. Sprinkle the salt and pepper, then toss and serve. This is best done at the last minute so you can keep it warm.
3 russet potatoes wash thoroughly
Whole/2% milk or whipping cream
Pinch of fresh cracked pepper
Do not peel the skins off unless you don’t like them, dice your cleaned potatoes and place them in a pot, cover with water and sprinkle in about a teaspoon of sea salt. Bring the water to a boil and cook for about 10 minutes or until the potatoes are fork tender. Drain the water from the pot, place the potatoes back on the heat and cook till the potatoes are a bit dry, add about a third of a stick of butter and add about 1/4 cup of milk or wh
ipping cream, pinch of sea salt and 2 pinches of pepper. Let the milk/cream come to a boil then removed from heat. Smash the potatoes by hand and serve.
For the toasted bread, just slice up your favorite French or Italian bread, butter and toast under the broiler, in a hot oven or a toaster oven till golden brown and serve.