Easter Dinner with Ham and a Mango Chutney Orange Glaze

Ham with Mango Chutney Orange Glaze

Spring Vegetables with Tarragon

Carrots with Orange Marmalade Glaze

Roasted Asparagus with Tarragon Vinaigrette

Scalloped Potatoes with Leeks, Gruyere Cheese and Thyme

Bunny Bark

Easter 2014 046

Lemon Cheesecake 

Deviled Eggs

Easter really snuck up on me quickly this year!!! I thought it was always in April or I would have posted this a little earlier.  I made ham with mango chutney orange glaze last year for Easter and really liked the easy glaze you baste the ham with towards the end of cooking.  The prepared chutney already has some wonderful spices like coriander and cardamon and I added minced crystallized ginger, Dijon mustard, brown sugar, orange zest and juice which really compliment the sweet and salty spiral ham.  30 minutes before the ham is finished cooking, you brush the ham with the glaze a few times until you have a beautifully browned ham.  I made a quick pan sauce with the ham juices by adding the remaining glaze and serving it in a sauce boat alongside the ham.   I served scalloped potatoes with leeks, fresh thyme and Gruyere cheese – something I could eat every day but save it for once or twice a year.  A great vegetable side dish is roasted asparagus with tarragon vinaigrette, spring vegetable mix which has snow peas, snap peas, asparagus and leeks, roasted carrots with orange marmalade glaze, or roasted carrots with Dukkah – a Middle Eastern spice blend.  For an appetizer, I made good old fashioned deviled eggs, but took a bit more time and dyed the whites festive pastel Easter colors.  Everyone seems to like them.  For dessert I made some bunny bark and a lemon cheesecake.  I have  put together an entire menu with a time line to make things a little easier to plan.  Click here for the recipes….

This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply