Photo courtesy of Madeleine Hill
Fantastic dishes for you and your family this Easter
Chef William Rini shares a delicious Easter ham recipe that you and your family will love this year.
Celebrate Easter with family-favorite dishes such as roasted fresh ham with a cider glaze, four-cheese scalloped potatoes and sticky monkey bread. These delicious holiday dishes are fantastic for sit-down or buffet-style and will fill your homes with wonderful aromas this weekend.
Roasted Fresh Ham with Cider Glaze
8 quarts water
2 cups kosher salt
1 cup firmly packed dark brown sugar
4 whole cloves
2 bay leaves
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
1 cinnamon stick
1 (8 to 10-pound) shank-end fresh ham, bone in and skin on
Rub and Glaze:
1/4 cup extra-virgin olive oil
1/4 cup whole-grain mustard
1 heaping cup fresh flat-leaf parsley
12 fresh sage leaves, chopped
9 large cloves garlic, peeled and chopped
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 large Spanish onions, trimmed and cut into 1-inch wedges
1 gallon apple cider
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
- One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 hours but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
- One hour before roasting, remove ham from the refrigerator. Preheat the oven to 450 degrees F.
- For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature to 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
- Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
- During the last 1 1/2 hours of roasting the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in an ovenproof bowl and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.
Recipe courtesy of Food Network Kitchens Cookbook.
Four-Cheese Scalloped Potatoes
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Recipe courtesy of Food Network Magazine.
Sticky Monkey Bread
1 cup chopped pecans
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup packed light brown sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons dark rum
1/8 teaspoon kosher salt
1/2 cup granulated sugar
1 batch Basic Sweet-Roll Dough, without nutmeg
- Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
- Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
- Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.
Recipe courtesy of Food Network Magazine.