Saturday, March 22, 2014

{Spring} Sunday Supper: Easter Menu~Honey Thyme Glazed Ham, Rustic Rosemary Asparagus Pie, Glazed Carrots, and Homemade Crescent Rolls


Easter Day is soon approaching...and aren't you excited?
Spring is here and the warm mornings are so welcome.
We have started the garden: planting spinach, lettuces, peas, and onions and my mouth waters thinking about the fresh vegetables that will soon be on our table.
This will be our delicious Easter menu this year....from the asparagus pie {which I've published before} to the glazed ham....we will be feasting in our cozy kitchen on Easter Day.
Of course, we will have deviled eggs, maybe scalloped potatoes {my husband's favorite}. and a few sweets, but I hope this menu might be a start to a lovely meal for your family, too.
The ham is more than yummy, the rolls soft and perfect, and the carrots are amazing.
I think that the asparagus pie just speaks for itself.



Honey Thyme Glazed Ham

1 ready to eat boneless ham, 6-12 pounds.
{Adjust cooking time for bone-in ham.}

Honey Thyme Glaze
4 TBS melted butter
2 tsp. dried thyme
1/4 cup honey
1/4 cider vinegar
2 TBS. brown sugar
1 tsp. Worcestershire sauce

Remove thawed ham from refrigerator a couple of hours before you want to cook it, so that it is closer to room temperature.
 Preheat oven to 325 degrees.
In a foil lined roasting pan, place the ham fattier side up.
I like to take a sharp knife and score the top of the ham about 1/4 inch cuts 1/2 inch apart on the top. This will help the glaze to penetrate.

Prepare the glaze: 

Heat the butter and add thyme.
Whisk and set aside off of heat.
Reduce the cider vinegar on high heat to about 1 TBS.
Whisk in butter and thyme, and then add honey, brown sugar, and Worcestershire.

Using a pastry brush, brush glaze on, trying to let it seep into the scored lines on the ham.
Place ham in oven, uncovered.
Bake for about 10-15 minutes per pound, or until the internal temperature is 120 degrees with a meat thermometer.
HERE is a cooking chart for ham.
Remember...this is a pre-cooked ham and you are just heating it up.
Baste the ham with the juices a few times while cooking.
If it looks like the top is getting too brown, cover with a piece of foil.
I didn't cover mine quite soon enough!  The edges were a little dark :). After 1 hour, really look at the top of your ham!

When the ham has reached an internal temperature of 120 degrees, finish it off by broiling for a minute or two to achieve a nice browning.
Take the ham out of the oven and brush all over with the juices.
Cover with foil and let rest for 15 minutes before serving.
Yum!!

Rustic Dutch Rosemary Asparagus Pie
{serves 6-8}

2 egg whites beaten to double in size
1 cup of ricotta cheese
zest of 1/2 of an organic lemon
1/2 cup Parmesan cheese
1 TBS dried rosemary or a handful of fresh
10~12 fresh asparagus spears
salt and pepper to taste
3-4 sheets of puff pastry {store bought or homemade}
1 TBS shaved almonds

Preheat the oven to 356 degrees F (180 degrees C).
Beat the egg whites until they have doubled in volume. In a separate bowl, beat the ricotta until smooth and add in the lemon zest, Parmesan, and rosemary. Add the salt and pepper to taste and mix well. Now gently fold in the egg whites.
Roll out the puff pastry and gently press into a greased 9-inch pie plate or tart pan, making sure to cover the sides. Spoon the ricotta mixture into the tin, spreading it evenly. Arrange the asparagus on top, brushing them with some olive oil. Bake for approximately 45 minutes (or until the pastry is golden and the ricotta slightly blistered).
Toast the almonds in a frying pan and sprinkle over the top.
Enjoy!



Glazed Carrots
{serves 8}

2 pounds carrots, peeled and sliced at an angle, 1/4 inch thick
1 cup chicken broth
4 tablespoons honey, divided
1 teaspoon salt
1 tsp. pepper
2 TBS. butter
3 teaspoons lemon juice

Place carrots, broth, 2 tablespoon honey, and salt in a large skillet over medium-high heat and bring to a boil. 
Cover pan and simmer for 5 minutes, stirring occasionally. 
Carrots should be almost tender.
Uncover pan, increase heat to high, and bring to a rapid simmer. 
Cook carrots, stirring occasionally, for 1 to 2 minutes.  The liquid should reduce to a couple of tablespoons.
Next add butter and remaining 3 tablespoons of honey. 
 Toss until butter is melted and carrots are coated.
 Cook for about 3 more minutes and stir frequently. The carrots should be completely tender and the glaze will thicken and turned a light golden color.
Remove skillet from heat and stir in lemon juice.
 Season with pepper. 
Serve immediately, spooning glaze over individual servings.


Homemade Crescent Rolls
{makes 16 rolls}

2 1/2 tsp. yeast
3/8 cup warm water
1/4 cup sugar
1/2 tsp. salt
1 egg
1/4 cup butter, melted
2 cups white flour
2 TBS. butter, reserved

Combine yeast and warm water in a large bowl. Allow to sit for 3-4 minutes until bubbly.
Add the sugar, salt, egg, and melted butter.
Add in the flour and mix until combined.
Knead for about 5 minutes until the dough is soft and smooth. You can use your mixer to do the kneading.
Place dough in a lightly oiled bowl and cover.
Let it rise until doubled in size, about 1- 1 1/2 hours. 
Take dough out and roll into a nice 12 inch circle.
Lightly butter the dough, and then slice into 16 slices using a pizza cutter.
Starting at the larger end of each triangle, roll into a crescent.
Place onto a lightly greased cookie sheet about 2 inches apart.
Place in a warm oven {170 degrees} and let rise until doubled in size...about 20 minutes.
Take out of oven.
Preheat oven to 400 degrees.
Bake for about 10-12 minutes, until lightly browned.
When they come out of the oven, lightly drizzle with melted butter.


Hope you have the most wonderful Sunday together.

~Julia


6 comments:

Heather said...

Everything looks so lovely - makes me want to invite company over for Sunday lunch! Thanks for the lovely recipes and beautiful pictures Julia!

Bevy @ Treasured Up and Pondered said...

uhmm, yumm! I'm coming to your house for Easter Dinner this year!

What is a usual/particular dessert that will served with this sort of meal? That is what I always get asked to bring..

In the past I have always done a Lemon dessert of sorts... but I'm curious what you would choose?

Laura Jeanne said...

This is just lovely! I am definitely trying those crescent rolls. Thank you for all the beautiful recipe post you do, Julia - I don't comment very often but I do pin many of your recipes. :)

connie steele said...

Julia, I love how you are Preserving Sunday with Sunday Dinner.. and yes I think it should be brought back.. Your meal looked scrumptious.. and I will be trying the Ham recipe, along with the Crescent Rolls.. Thank you for sharing..

Julia C. said...

Bevy...I always think lemon, too, but I have been eyeing this recipe for Cardamom Strawberry Tartlets: http://deliciousshots.blogspot.com/2011/05/cardamom-strawberry-tartlets.html

Hope that helps! Happy Spring my friend!

~Julia

Anonymous said...

Oh my, this all looks just
sooooooo delicious!
I'm definitely following
the ham recipe for our Easter
dinner this year! Thank you
for the recipes...your
such a blessing to all Julia!
Corinne

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