Brown Sugar and Bourbon Glazed Ham MAKES 10 TO 12 SERVINGS
Most ham sold today is already fully cooked, but taking the time to bake it before serving greatly improves the taste and texture and provides the opportunity to baste it with a deliciously sweet, sticky glaze. 1 (5- to 6-pound) fully cooked boneless or (7- to 8-pound) bone-in ham ½ cup dark brown sugar 2 tablespoons mustard, Dijon or yellow 1 tablespoon bourbon or other whiskey (or substitute apple cider) ½ teaspoon ground allspice 1 cup apple cider, chicken broth or water, as needed 1. Heat the oven to 325°F. Remove the packaging and place the ham on a heavy-duty baking sheet or in a low-sided roasting pan. Let it sit at room temperature while the oven heats. 2. Combine the sugar, mustard, bourbon and allspice in a bowl and mix to make a smooth paste. Pat dry the surface of the ham, and spread 2 tablespoons of the sugar glaze over the top side. Pour enough cider (or other liquid) into the pan so there is about 1/4-inch liquid in the bottom (this prevents the glaze from burning). 3. Bake, basting with pan drippings and spooning more glaze on every 20 to 30 minutes, until an instant-read thermometer inserted in the center reads 135 to 140°F, about 11/2 hours (12 to 15 minutes per pound) for boneless and 11/2 to 2 hours for bonein ham. If at any point the pan seems to be drying up, add more cider (or other liquid). 4. Transfer the ham to a carving board, tent loosely with foil, and let it rest for 20 minutes to 2 hours before carving. If desired, save the pan drippings to drizzle over the ham before serving. Cook’s Notes: The frequent basting and glazing will slow down the cooking. If you glaze it less frequently, expect it to bake more quickly. Baked ham needs no sauce, but if you like, put out a jar of honey mustard. You can also make a quick creamy mustard sauce by whisking your favorite mustard into mayonnaise or sour cream and seasoning it with a dash of vinegar, salt and pepper.
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Asparagus-Arugula Salad with Sunflower Seeds and Citrus Vinaigrette MAKES 8 TO 12 SERVINGS
Sweet asparagus pairs with the sharp taste of arugula for this green-ongreen spring salad. The asparagus also gives the salad enough heft so that it can stand up on a buffet longer than leafy salads. If fresh pea shoots are available, their sweet flavor makes an exciting contribution; add a few handfuls when tossing. For the Dressing 2 tablespoons minced shallot 1 teaspoon freshly grated orange zest 1/2 teaspoon freshly grated lemon zest 2 tablespoons fresh lemon juice 1 tablespoon white wine or sherry vinegar pinch salt 1/2 cup extra-virgin olive oil
For the Salad 2 pounds asparagus, preferably thick 10 ounces baby arugula or spinach 1/4 cup chopped chives salt and freshly ground black pepper, to taste 1/2 cup sunflower seeds, roasted
1. Prepare the dressing: In a small jar, combine the shallot, orange and lemon zests, lemon juice, and vinegar. Add a pinch of salt. Cover the jar and shake to blend. Add the oil and shake well to combine. 2. Snap off the tough bottoms of the asparagus spears and discard them. Cut off the tips and set aside. Slice the stems on a sharp diagonal about 1/4-inch thick. Bring a large pot of salted water to a boil. Add the tips and cook until crisp-tender, about 2 minutes. Remove with a slotted spoon, transfer to a colander and immediately rinse with cold water. Repeat with the sliced spears, allowing them to cook only about 1 minute. Spread both out onto a towel-lined tray to dry. 3. Put the asparagus tips in a small bowl and coat very lightly with dressing. Set aside. Combine the arugula, chives and asparagus spears in a large bowl. Toss the salad with enough dressing to coat lightly (you may not need it all), and salt and pepper to taste. Scatter the top with sunflower seeds and the asparagus tips and serve. Cook’s Notes: The dressing can be prepared and refrigerated for up to 2 days ahead. Shake well before serving. The asparagus can be cooked up to 1 day ahead. Wrap in towels and refrigerate until serving. If you can only find raw sunflower seeds, toast them yourself by heating in a dry skillet over medium heat until fragrant and slightly darkened, 3 to 5 minutes. Sprinkle with a little salt and let cool. Save any extra leftover vinaigrette to drizzle on steamed vegetables or grilled chicken. If you have leftover hard-boiled Easter eggs, they make a great addition to this salad. Peel, chop coarsely and add along with the asparagus tips and sunflower seeds.
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