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Recipe of the Week: Easter Ham Dinner

Serves: 4 people

Total Time: 1 hour, 15 minutes Prep Time: 30 Minutes Cook Time: 45 Minutes


Ham and Potatoes:

  • 1 each – spiral ham, approximately 5 lbs (Assume 6-8 oz of ham per person and more for leftovers!)
  • 3 lbs – small assorted potatoes, cuts in halves or quarters
  • Old Bay Seasoning or your favorite spice blend, as needed
  • Olive oil, as needed
  • Salt and Pepper to taste

Sautéed Broccoli:

  • 4 bunches of broccolini or broccoli, trimmed to florets or pieces
  • 2 tbsp minced garlic
  • 1 tsp crushed red pepper
  • Salt and Pepper to taste

Method of Preparation:

Ham and Potatoes:

  1. Preheat oven to 300ᵒF.
  2. Rub outside of the ham with your favorite spice blend.
  3. In a roasting pan, toss the cut potatoes with olive oil, salt, and pepper
  4. Place roasting rack over potatoes.
  5. Place ham on roasting rack and place in the oven for 45 minutes until ham is warm through the center and potatoes are cooked to fork tender.
  6. Remove roasting pan from the oven, tent with foil and allow to rest.

Sautéed Broccoli:

  1. Boil large pot of salted water
  2. Once the ham and potatoes are in the oven (step 5 above) place the broccoli in the boiling water for about 1 – 1.5 minutes. Remove with a slotted spoon and set aside.
  3. While the ham is resting heat up olive oil in a pan and add garlic and crushed red pepper. Sauté gently for about 20 seconds.
    1. Hint: Low heat is key here. The garlic should only be gently sizzling. Remove from heat if your pan is too hot.
  4. Add broccoli to sauté pan and cook gently until heated through, stirring often to toss with garlic and pepper flakes.
    Salt and pepper to taste.

To Serve:

  1. Place a generous portion of potatoes and broccoli on the center of the plate.
  2. Mound the vegetable high and centered to try to build height.

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