Wine & Dine

Episode #30 - Spring Dinner

Classic Glazed Ham
Creamy Spring Peas & Bacon
Pound Cake with Rhubarb Sauce

Classic Glazed Ham

1 9-10 lb. fully cooked smoked ham
1 ½ cup glaze

Remove ham from refrigerator and bring to room temperature (about ½ hour). Preheat your oven to 325 degrees. Using a sharp paring knife, score through the top of the ham ¼ to ½ inch in diagonal criss-cross pattern. This gives the ham an attractive design and allows the glaze to adhere. Put the ham on a rack inside a roasting pan. Pour ¼ in water into the bottom of the pan. Transfer to preheated oven and roast until the thermometer inserted in the thickest part of the ham register at 130 degrees (about 15 minutes per pound). Increase the oven temperature to 425 degrees. Pour half of the glaze over the ham and brush to coat. Add more water to the bottom of the pan if needed. Return ham to the oven and roast, basting every 10 minutes with remaining glaze until very brown…about 30-45 more minutes.

Glazes:

Hoisin – Spice Glaze

1 jar hoisin sauce
1 Tbsp. Worcestershire sauce
1 clove minced garlic
1 Tbsp. Dijon mustard
1 tsp. Red pepper flakes (optional)

Mix all the ingredients together and baste on ham.

Apricot – Ginger Glaze

1 jar apricot jam
Zest of 1 lime
1 Tbsp. grated fresh ginger
1 tsp. Dijon mustard

Mix all the ingredients together and baste on ham.

Creamy Spring Peas & Bacon

1 lb. fresh Sugar Snap peas
2 cups frozen English peas
4 oz. bacon
3 Tbsp. all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
Zest of 1 lemon
Freshly ground pepper

Bring a pot of salted water to a boil. Fill a large bowl with ice water. Add snap peas to the boiling water and cook until barely tender & bright green. Plunge peas into ice water to stop the cooking process…about 2 minutes. Drain and set aside. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper toweled plate to cool. Add the flour to the bacon drippings in the skillet (or use olive oil) and cook, whisking until toasted…about 1 minute. Whisk in the chicken broth and cream. Cook until reduced by a third…about 5 minutes. Add both types of peas to the skillet. Crumble the bacon and add to the skillet adding pepper as desire. Stir until all heated through. Transfer to a serving bowl and garnish with lemon zest. Serve hot.

Pound Cake with Rhubarb Sauce

1 Pound Cake (bakery purchased)
3-4 cups Rhubarb (fresh or frozen)
½ cup water
1 cup sugar (or to taste)
1 container Vanilla Greek Yogurt
Powdered sugar

Put rhubarb on a sauce pan with water and sugar. Cook until sauce-like consistency. Cool. Slice the pound cake and layer with yogurt and rhubarb sauce. Try layering 3 high. Sprinkle with powdered sugar.