The Daily Southerner, Tarboro, NC

Food

April 4, 2012

Easter Greats

TARBORO — Everyone get to hide Easter eggs. It’s a tradition that I love to hold up. I  enjoy every aspect of the egg from dying and decorating them to figuring out what to do with the leftovers. Even though I don’t have kids at home any more, doesn’t mean that I can’t enjoy Easter eggs.

Easter is also a great time for other tasty foods. We will look a few of them here. Our first recipe is a glazed ham. It uses organge and orange juice and is delicious. While it’s cooking, the house smells wonderful. It’s so easy that it almost cooks itself.

Our second dish is great scalloped potatoes. This one uses four cheeses. What could be better than that?

Our last recipe is actually for the leftover eggs! It’s an easy egg salad. You can’t have an Easter without at least one recipe for using the leftover eggs. Of course, you can just eat the eggs as they are. I often use them up that way.

Orange Glazed Easter Ham with Baby Carrots

1 (8-10 lb) smoked ham, bone-in, skin on

Kosher salt and freshly ground black pepper

1 bunch fresh sage leaves

1/4 cup extra-virgin olive oil

1 cup (2 sticks) unsalted butter; cut into chunks

2 oranges, sliced thin, seeds removed

2 cups orange juice

2 cups light brown sugar, packed

1 cup water

1/4 teaspoon whole cloves

2 cinnamon sticks

11/2 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 about a 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.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange 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 baking for a couple of hours, pour the orange 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 1-1/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the orange glaze. Stick the ham back in the oven and cook for a 30 additional minutes, until the carrots are tender, the ham is dark and crispy, and glistening with the sugary glaze.

Set the ham on a cutting board to rest before carving.

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