Serves Four
Main
Glazed Ham with Apricot-Mustard Sauce
Side
Asparagus, Peas and Radishes with Fresh Tarragon
Leek and Potato Galette
Dessert
Meringue-Frosted Cake with Raspberry Filling
Glazed Ham with Apricot-Mustard Sauce
Prep Time 15 minutes | Total Time 2 hours 15 minutes | Serves Eight
Ingredients
- 7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature
- 2 cups apricot jam
- 1/4 cup mustard powder
- Butter for aluminum foil
Directions
1. Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
2. With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
3. Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
4. After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
5. Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.
Asparagus, Peas, and Radishes with Fresh Tarragon
Prep Time 10 minutes | Total Time 25 minutes | Serves Eight
To save time, the asparagus in this salad can be cooked, cooled and dried, and then wrapped up and refrigerated up to a day in advance.
Ingredients
- 3 pounds asparagus, tough ends discarded, cut into 2-inch pieces
- 3 tablespoons butter
- 1 package (10 ounces) frozen peas, thawed
- 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
- 1/3 cup fresh tarragon, coarsely chopped
- Coarse salt and ground pepper
Directions
1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.
2. Add asparagus to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.)
3. In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.
Leek and Potato Galette
Prep Time 30 minutes | Total Time 1 hr 50 minutes | Serves Eight
You can bake the galette and Glazed Ham at the same time: Place the side dish in the over 70 to 80 minutes before the ham is done cooking.
Ingredients
- 6 tablespoons butter, melted
- 3 pounds (5 to 6 medium) baking potatoes, peeled
- Coarse salt and ground pepper
- 1 leek, white and light-green parts, thinly sliced crosswise, well washed
- 6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)
Directions
1. Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.
2. Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.
3. Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.
Meringue-Frosted Cake with Raspberry Filling
Prep Time 30 minutes | Total Time 1 hour 40 minutes | Serves Ten
The cake layers can be bakes, cooled and wrapped in plastic up to a day ahead. Just before serving, spread filling over one layer, leaving a 1” border around the edge, then assemble the cake. When it’s time for dessert, make the meringue, frost the cake, and brown it.
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white)
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 5 ounces frozen raspberries, thawed and drained (1/2 cup)
- 1/4 cup raspberry preserves
Directions
1. Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside.
2. Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Add vanilla; beat until combined.
3. Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until combined. Divide batter between prepared pans.
4. Bake cakes side by side (not touching), rotating pans halfway through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edge of pans. Invert cakes onto a cooling rack; remove parchment. Cool completely, upside down. (Wrap in plastic, and store at room temperature, up to 1 day.)
5. In a small bowl, combine raspberries and preserves. On an ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
6. Preheat oven to 450 degrees, with rack in bottom third. Using an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they don't burn.