I had this date marked to gather Easter prix-fixe menus around Palm Beach County. The menu round-up has been scratched, as have nearly everyone’s plans, except for the plan to stay healthy.
But Easter will be here in three more Sundays, so start planning for that dinner now. We still need to celebrate our important holidays, and we can do that as well as connect with family and friends, too.
Here’s the plan: I’ll give you some great recipes and you figure out how to use your computer, iPad, iPhone or other smartphone to connect to your bunch with some live video. Deal?
Let’s start with an entrée, an Easter ham. This is an easy recipe, thoroughly tested by The New York Times Cooking staff, and is from that website. https://cooking.nytimes.com/
Normally this is a subscription site, but right now it’s free to all during our virus lock-down. Please take advantage of that and peruse the amazing recipes sorted in all different ways. The search engine is terrific, so give it a go. If you sign up for the site, you’ll also receive several emails weekly with new recipes.
Start talking with family or friends about how you’ll connect digitally. Plan a time during Easter and it would be a great idea to agree that everyone will eat the same menu. Much more like a true celebration that way. Ask for recipes, decide on a menu and share the recipes.
GLAZED HOLIDAY HAM
From NYT Cooking staff
Find the recipe and a video here, too: https://cooking.nytimes.com/recipes/1015804
1 7-to-8-pound bone-in ham
1 ½ teaspoons dry mustard powder
¼ cup dry sherry
- Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
- Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
- Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.
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