Easter 2009

We had a great Easter dinner yesterday. Thanks to everyone for the company and all the help. Here are the recipes for anyone who wants them.

Glazed Ham

10-12 Lb Ham

6 Liters of Ginger Ale

1 Jar (12 oz) Orange Marmalade

1/4 c Brown Sugar

2-3 T Dijon Mustard

1 t Ground Cloves

1 t Ginger

Place Ham in large pot, pour in Ginger Ale (enough to cover ham). Cover, heat to boiling. Reduce heat and simmer 3-4 hours.

For Glaze:In small bowl, combine remaining ingredients and set aside.

Preheat oven to 325 degrees. Remove ham from pot and place in shallow baking dish. Pour/brush glaze over ham. Place in oven and continue glazing every 10 mins for about 30 mins or until glaze is nice and shiny.

Creamed Spinach

1-2 lb Spinach (either remove stems or get baby spinach)

2 C heavy cream

1/4 red onion sliced small

1 clove garlic sliced

Place spinach in large pot, season with a bit of salt and pepper. Put in sliced onion and garlic.

Cover pot and heat over medium heat until spinach is wilted. Drain well.

Put cream in heavy bottomed pan and heat over medium low heat until reduced by half. Add drained spinach and serve.

Roasted Tomatoes

1 pkg Cherry Tomatoes

2-3 Cloves Garlic sliced

Olive Oil

Balsamic Vinegar

425 Degree oven

Place tomatoes in shallow baking dish. Make sure they are in a single layer. Sprinkle sliced garlic over the top. Drizzle with Olive oil. Season with freshly ground salt and pepper. Cook in 425 Degree oven for about 20 minutes. When cooked, drizzle with a bit of Balsamic Vinegar.