EASTER HAM
Make and share this Easter Ham recipe from Food.com.
Provided by MizzNezz
Categories Ham
Time 2h12m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place ham in roasting pan.
- In saucepan, bring remaining ingredients to a boil.
- Pour over ham.
- Bake, uncovered at 350°F for 2 to 2-1/2 hours, basting occasionally.
- Cover with a foil tent if ham is getting too brown.
Nutrition Facts : Calories 154.8, Fat 0.1, Sodium 11.7, Carbohydrate 39.7, Fiber 0.1, Sugar 38.4, Protein 0.1
EASTER HAM
I made a 10 pounder for Easter Sunday 2004 on the boat. I served it as sandwiches with beans, and potato salad. The problem I incurred was that when I went to place it in the oven, it was too big! I had to cut a 1/2" slice off of the bottom before it would go in. If you use one of the "spiral sliced" hams, follow the directions for cooking that comes with it. However I will still turn the heat up to 425 for the last 1/2 hour and baste it with a mixture of frozen orange juice concentrate and ground cloves. You should also be aware that I have never had a "spiral sliced" ham that wasn't dry. and I've been known to go to great extremes to find one that wasn't spiral sliced. Something about the fact that the cuts go so deep into the ham gets it to dry out For additional pictures, please visit: http://www.capnrons.com/R_M_Easter_Ham.html?id=RZ
Provided by Capn Ron
Categories Ham
Time 2h30m
Yield 1 Ham, 10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
- Mix up the orange juice and dark brown sugar.
- Bake in oven for 20 minutes per pound at 325°F.
- Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of aluminum foil.
SOMA SENGUPTA EASTER RECIPES: SPRING PEA SOUP! A GREAT START TO
What could be a better beginning to Easter dinner than this soup? Fresh, vibrant, richly comforting, delicately tempting, it sets one up either for the lamb or fish to follow. Enjoy, & happy Easter!
Provided by Soma Sengupta
Categories < 60 Mins
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside.
- In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
- In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas. Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon.
- Remove the rosemary sprigs and bring the cream and parsley leaves to a boil. Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to. Adjust seasonings.
- Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve.
SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH
Just in time for Passover, this slightly zingy, easily prepared brisket is as sure to please your guests as you, The vegetables are cooked together with the meat, allowing you a chance to sip some wine & relax!
Provided by Soma Sengupta
Categories Meat
Time 4h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
- Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
- Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
- Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
- Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
- Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
- Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
- Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.
Nutrition Facts : Calories 777.5, Fat 66.4, SaturatedFat 25.8, Cholesterol 83.9, Sodium 119.3, Carbohydrate 25.4, Fiber 3.8, Sugar 6, Protein 9.5
SOMA SENGUPTA EASTER RECIPES: SPICY ROAST LAMB WITH CLASSIC INDI
This is not your grandmother's traditional Easter lamb, which of course can be so wonderfully satisfying. But if you want to spike the lamb a bit, this is the recipe for you. The lamb, pink, juiscy and tender, is redolent of wonderfully spicy aromas. The jus is scented by the whole green chilis, but retains its essential lamby flavor. & the mint sauce provides the kick & freshness that elevates this dish from the ordinary. Enjoy, & happy Easter!
Provided by Soma Sengupta
Categories Lamb/Sheep
Time 1h25m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
- The next day about an hour before cooking, remove lamb from refrigerator and let stand.
- Pre-heat oven to 350 degrees F.
- Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
- For mint sauce: Blend all ingredients in a blender until semi-smooth.
- For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.
Nutrition Facts : Calories 161.4, Fat 11.2, SaturatedFat 1.5, Sodium 1772.1, Carbohydrate 10.6, Fiber 2.8, Sugar 4.4, Protein 1.9
SOMA SENGUPTA EASTER RECIPES- HONEY GLAZED HAM
Make and share this Soma Sengupta Easter Recipes- Honey Glazed Ham recipe from Food.com.
Provided by Soma Sengupta
Categories Ham
Time 1h35m
Yield 15 , 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 350°F and arrange a rack in the lower third. Remove any packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
- Line a baking pan with aluminum foil. Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
- Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
- When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham.
- Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 60 to 75 minutes total. Let the ham rest 20 to 30 minutes before slicing.
Nutrition Facts : Calories 1001.5, Fat 57.9, SaturatedFat 23.2, Cholesterol 286.7, Sodium 329.5, Carbohydrate 42.1, Fiber 0.3, Sugar 41.5, Protein 76.6
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