To Cook or Not to Cook: Easter Dinner Ideas
You may have already noticed the signs that Easter is coming. You wake up and don’t know whether to put on flip-flops or a winter coat, yet the flowers are in bloom. On March 31st, Easter comes early this year and you may not have yet begun to consider what you’ll do for Easter dinner.
Never fear! Whether you’ve been known to spatchcock a chicken now and then or can hardly boil water, Farmview Market has some great Easter dinner ideas to make it easy to put a beautiful dinner on the table.
Glazed Holiday Ham
Ingredients
- 1 15-20lb. Smoked or fully cooked ham
- 1 cup Clover honey
- 1 lb. Light brown sugar
- 1/2 cup Dijon mustard
Directions
- Preheat your oven to 325 degrees.
- Place ham on a roasting pan and cover. Cook your ham. (Recommended cooking for most hams is 20 minutes per pound).
- Combine honey and brown sugar in a heavy-bottomed saucepan. Over medium heat, stir the mixture together until all the sugar has dissolved, then remove from heat and stir in the mustard. Set aside.
- Once you have reached the halfway point in your cooking time (approximately 2.5-3 hours), remove the cover from the ham and pour or brush the glaze over the entire ham and then put back in the oven to finish roasting. *If you have glaze remaining, save it for later. It makes a great dipping sauce for the ham, also.
- Occasionally baste the ham with the drippings from your pan. Roast until ham reads an internal temperature of 155 degrees.
- In the last 5 minutes of baking, turn on the broiler in your oven. This will help caramelize the glaze and give the outside a nice crispy texture.
- Remove from the oven and let the ham rest for 15 minutes before slicing.
- Slice it and serve warm or chill it and slice later for delicious sandwiches.
Dijon Smothered Chicken Legs
Ingredients
- 8 Chicken drumsticks
- 1 tbsp. Salt
- 1/4 tbsp. Black pepper
- 2 tbsp. Extra virgin olive oil
- 1/4 cup All-purpose flour
- 1 tbsp. Butter, unsalted
- 1/4 cup White wine
- 1/2 cup Heavy cream
- 3/4 cup Chicken stock
- 2 tbsp. Dijon mustard, whole grain
- 1 tsp. Fresh thyme, minced
- 1 tsp. Fresh oregano, minced
- 1/2 tsp. Fresh parsley, minced
- 1/4 tsp. Celery salt
- 1/4 tsp. Granulated garlic
Directions
- Heat skillet or Dutch oven on medium heat and add extra virgin olive oil.
- Season chicken with salt and pepper and dredge in flour.
- Add butter and chicken to the skillet and cook 8-10 minutes until golden brown, remove from skillet.
- Deglaze the pan with white wine, then add all other ingredients and mix thoroughly with a whisk.
- Place chicken back in skillet and coat with the sauce.
- Cook on low heat 10-12 minutes, partially covered until internal temp of 165 degrees, turning occasionally.