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Easter Ham and Potatoes

04/01/2007 02:25PM ● Published by Brandi Barnett

What's Cookin'

By Lana Granfors

Coming at the end of winter, when nature is busy unveiling her colors, Easter dinner can be a very enchanting ritual that can spark everyone’s appetite. Here are a couple of great recipes that i hope you will try at your family gathering. anyone who knows me, knows that i am from the South. and for every Southern cook, it seems, there's a different way to prepare a country ham. This recipe is my sister, tammie’s, favorite. She and her daughters, jennifer and jessika, still live in texas and whenever i make it, I always think of them.

Ham With Royale Sauce
¾cup orange juice
½cup dry sherry
1 cup brown sugar
2 Tbsp. prepared mustard
Dash of ground cloves
A 5 lb. ham (choose your favorite or use pre-cooked)
2 Tbsp. cornstarch
2 Tbsp. water
½cup raisins soaked in Gran Marnier.

Combine orange juice, sherry, brown sugar, mustard, and cloves. Place ham in a shallow
dish. Prick the ham all over with a fork. Pour sherry mixture over the ham. Marinate the
ham in the refrigerator for several hours or overnight (recommended). Turn the ham once
in a while. Place ham on a rack in a shallow roasting pan. Bake in a 325 degree oven for
1 ¼hours or until the internal temperature reaches 160 degrees. If using pre-cooked, follow
instructions for reheating. Baste it often with the marinade. Remove ham to a warmed
platter. Combine the cornstarch and water and blend it into the pan juices. Add any
leftover marinade, as well as the raisins and soaking liqueur. Cook the marinade, stirring
constantly, until it thickens. Pass the sauce with the ham.

Chantilly Potatoes
4 c mashed potatoes (can be prepared a day ahead and refrigerated)
¾c heavy cream
¾c grated Swiss cheese (can use Cheddar or Parmesan with other entrées)
Salt & Pepper
Preheat the oven to 350 degrees. Butter a shallow 2 qt. baking dish. Spread the mashed
potatoes over the bottom of the dish. Whip the cream until stiff, fold in the cheese and add
salt and pepper to taste. Spread over the potatoes. Bake for 25-30 minutes or until the top
is light brown.


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