A busy week is ahead of boiling and dying eggs, preparing a celebratory menu and making family plans. Easter is in seven days.
Tomorrow on Good Morning Texas, I get to demonstrate how to make three sauces that are full of flavor, easy to prep and make-ahead friendly that can be used to dress-up the prized Easter ham (to watch the segment click here).
The beauty of centering the family meal around ham is that little cooking is involved. Pick up a pre-smoked spiral cut ham at your local grocer or butcher, then once home gently heat in the oven until the ham is warmed through.
Remove the ham from the oven and then cover with your favorite sauce or serve on the side. If you plan to serve all three sauces cut the ham into three portions and place on different platters.
Be sure to tune in to WFAA’s Good Morning Texas at 9 am to see me whip up these delicious homemade sauces that will make this year’s Easter meal a little more pleasant.
Dijon Maple Herb Sauce
Ingredients
- 1/4 teaspoon ground mustard
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary chopped
- 3 tablespoons Dijon mustard
- 1/2 cup maple syrup
Instructions
- Combine all ingredients into a bowl and stir to combine.
- Brush the sauce over the spiraled ham to coat.
Notes
Honey Brown Sugar Jalapeno Garlic
Ingredients
- 1 cup honey
- 1/2 cup brown sugar
- 1/2 cup jarred jalapenos, or more, chopped
- 4 garlic cloves
- chopped
- 1 tablespoons plus 1 teaspoon jarred jalapeno juice
Instructions
- Combine all ingredients into a bowl and stir to combine.
- Pour the sauce over the spiraled ham and brush to coat
Notes
Tamarind Orange Garlic
Ingredients
- 3 tablespoons tamarind paste
- 1 cup warm water
- 1 cup orange juice
- 1/4 teaspoon ground ginger
- pinch of kosher salt
- 1/4 cup scallions, finely chopped
- 1/4 cup brown sugar
- 5 garlic cloves, chopped
- juice of 1 lime
Instructions
- Pour ingredients into a saucepan and boil for 15 minutes, or until the sauce has reduced by half and coats the back of a spoon. Stir frequently.
- Pour the glaze over a spiral ham, or serve on the side.
