Since yesterday was Easter Cookies, I decided today must be Easter Dinner!! I don’t actually do Easter Dinner as my sister handles that holiday. We usually do a brunch so I decided we would have our own little mini dinner here. On the menu: Baked Ham, Roasted Asparagus(see cookbook up top for recipe) and Popovers. I have a great ham recipe that I cut out of Parade Magazine years ago. It is from the late, great Sheila Lukins of Silver Palate fame. I’ve tweaked it over the years but it is still as delicious as ever. It was also a really nice change of pace from the usual chicken, pasta and beef. Of course, I had visions of a nice, conversational dinner. Unfortunately, everyone was cranky ! Of course, it was carbs to the rescue; Will ate 3 popovers and his mood improved immensely. Moral of the story: with kids, always have lots of carbs. You never know when you might need them.
Apricot Cider Glazed Ham (adapted from Sheila Lukins)
(serves 6-8 but this recipe easily doubles or triples)
3-4 pound ham
2 Tblsp Apricot Jam
1 heaping tblsp dijon mustard
1/2 cup light brown sugar
1 cup apple cider
1 cup dried apricots
Preheat oven to 350. Score ham in a diamond patter with a sharp knife. Set pan in shallow roasting pan and stud each diamond point with whole clove. In a small saucepan, melt apricot jelly, then whisk in mustard. Brush onto ham.
Pat the brown sugar all over the ham. Pour apple cider into pan with apricots. Bake for 30-40 minutes , basting frequently, until ham is glazed and brown. Place on serving platter with apricots . This ham is even great at room temperature! So Good!!