Gather your loved ones around the Easter table with these recipes from Patrick Miller of Sweet Chipotle Catering.
Bourbon Glazed Ham
1 large orange
1/4 cup honey
1/4 cup stone-ground mustard
1/4 cup bourbon
1/2 teaspoon ground ginger
Salt and black pepper
1 in-bone half ham, about 8 to 10 pounds
1. Move oven rack to lower third portion of the oven and preheat to 325 degrees. Line bottom of a roasting pan with aluminum foil and set aside.
2. Zest orange into the bowl, then quarter and process the orange using the food processor.
3. Add honey, stone-ground mustard, bourbon, ground ginger, salt, and pepper to a mixing bowl and whisk to combine well. Set aside.
4. Remove ham from package. Pat dry.
5. Place ham on roasting rack with the flat side down so the fatty side is facing up.
6. Gently score the ham in a criss-cross pattern and brush all over with 1/2 cup of the glaze.
7. Cover ham loosely with aluminum foil to prevent drying or burning.
8. Bake for two to two and a half hours until instant thermometer inserted into the middle of the ham registers 125 to 130 degrees.
9. Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
10. Increase oven temperature to 375 degrees.
11. Brush six tablespoons of glaze over the ham and bake for 20 minutes, brushing the ham with an additional six tablespoons of glaze every six to seven minutes. You’ll be brushing the ham with glaze approximately three times during this step. Be sure to watch that the glaze doesn’t burn, but instead turns a rich, deep golden color.
13. Remove roasting pan from oven and place ham on a large cutting board.
14. Tent loosely with foil and let rest for 20 minutes before slicing.
Cabbage and Carrot Slaw
For the salad:
1 small head of cabbage, shredded
8 large carrots, shredded
4 green onions, thinly sliced
1 Vidalia onion (or other sweet onion)
3/4 cup sugar
1/3 cup white wine vinegar
1 tablespoon dry mustard
1 teaspoon salt
1 cup olive oil
1. Place shredded cabbage, carrots, and green onions in a large salad bowl. Set aside.
2. In a food processor, add onion, sugar, vinegar, mustard, and salt. Blend for two minutes, then slowly add the oil.
3. Pour dressing over the cabbage mixture and toss.
4. Taste for seasonings and adjust accordingly.
5. Place in the refrigerator for 15 minutes.
6. Remove from fridge and garnish with chopped green onions.
7. Taste and adjust any seasonings or dressing.
Bacon and Egg Salad
16 pieces of bacon, cooked and broken into pieces
12 hard-boiled eggs, peeled and sliced
1 1/2 cup half mayo, half sour cream
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup chopped dill pickles
4 chopped green onions
1. Cut your peeled hard-boiled eggs into quarter pieces and add to the bowl.
2. In a small bowl, mix all remaining ingredients, except for the bacon and chopped salad onions, together with the mayo.
3. Add the mayo mix to the egg and fold in together with the bacon and chopped onions. Serve chilled.