Spring is here, and with it come all of the season’s holidays and festivities.
Grammy Award-winning country musician and Food Network star Trisha Yearwood shared with us two of her family’s favorite Easter recipes.
Trisha is the best. She has enthusiasm for whatever she undertakes.
Try her recipes. Enjoy!
Baked Ham with Brown Sugar Honey Glaze
Ingredients
18-20-pound smoked ham, water added, ham hock removed
1 16-ounce box light brown sugar
1 cup (8-ounce jar) clover honey
Directions
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and open the vents in the lid slightly to allow steam to escape. Bake the ham for half the estimated cooking time. (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, in a separate saucepan, mix the sugar and honey until smooth. Pour the mixture over the ham. Continue baking ham, basting occasionally with the drippings in the roaster.
Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching bone). It should register 160 degrees F.
Allow the ham to stand for 15 minutes before slicing to allow the juices to set.
Potato Salad
Ingredients
5 pounds red potatoes, peeled and cut in 1/2-inch cubes
2 teaspoons salt, plus more to taste
4 hard-boiled eggs, peeled, and diced
3/4 cup mayonnaise
1/2 cup sweet pickle relish
black pepper
Place the potatoes in a medium saucepan or pressure cooker (see note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes for 30 minutes, or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
Note: The potatoes may be cooked in a pressure cooker. Sprinkle salt over the potatoes. Follow the manufacturer’s instructions and pressure-cook for 5 minutes. Release the pressure immediately and drain and cool the potatoes.
