Springtime brings forth beautiful traditions and holidays such as Easter, days filled with spirit, joy and blessings.  Special meals are prepared such a holiday ham glazed with pineapple, asparagus with hollandaise sauce and rosemary potatoes, are just to name a few.  The soft pastel colors of springtime flowers and surroundings inspire beautiful recipes such as Easter Rolls with eggs and various cookies.

Holiday Ham with Pineapple Glaze

Serves 16

Ingredients:

1 10 pound fully cooked spiral sliced ham

2 10 oz jar pineapple preserves

1 teaspoon cinnamon

1 tablespoon brown sugar

2 teaspoon Dijon mustard

1/2 cup whole cloves

1/2 cup pineapple juice

1 20 ounce can sliced pineapple

1 box of toothpicks

1 10 ounce jar of maraschino cherries

Directions:

Preheat oven to 300 degrees

1. In a medium saucepan combine pineapple preserves, cinnamon, dijon mustard, pineapple juice and brown sugar.  Bring to a boil, cover and simmer for 10 minutes and set aside

2. Remove ham from package and set aside at room temperature for 10 minutes.

3. Brush ham with the glaze and place it flat side down in a roasting pan.  Cover with aluminum foil and bake for 2 ( roughly 15 minutes per pound).

4. After 1.5 hours remove the ham from the oven and carefully place sliced pineapple all over.  Place a cherry in each pineapple round and secure with a toothpick.  Stick a clove in each cherry.  Place back in the oven for the remaining half hour.

5. Remove from the oven and place on a serving platter.  Serve with potatoes and asparagus.

 

Roasted Baby Potatoes with Rosemary

Ingredients:

3 pounds baby potatoes

2 teaspoon sweet paprika

2 tablespoon olive oil

2 sprigs fresh rosemary, chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

Preheat oven to 350 degrees

1. Remove potatoes from package and rinse thoroughly.

2. Place potatoes in a roasting pan and sprinkle the paprika, salt, pepper and rosemary.  Drizzle olive oil and mix well to coat.

4. Place in the oven for an hour or until the potatoes are tender, and half way through, mix so that the potatoes cook evenly.

5. Remove from oven and place on a serving platter.

 

Asparagus with Hollandaise sauce

Ingredients:

2 bunches of asparagus

1 bunch of chives

4 egg yolks

1 stick of butter

Juice of half a fresh lemon

1/4 teaspoon of cayenne pepper

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

1. Steam the asparagus for about 5 minutes, and then immediately place them in a bowl of ice water to stop the cooking process and preserve the color.  Once cooled remove from the bowl and place on a platter.

2. Make small bundles of about 4 asparagus and tie them with the chives.

3. Melt the butter in a small saucepan.

4. In a blender combine the egg yolks, lemon juice, cayenne pepper, salt and pepper and blend until combined.

5. Slowly add the melted butter and continue blending until the mixture is smooth.

6. Serve the sauce with asparagus.

Happy Cooking & Happy Easter!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

by