Glazed Ham ~ Artichoke, Leek & Potato Gratin with Gruyere ~ Roasted Asparagus with Lemon Salt
This Easter, if you are not trying to feed a crowd and just want a simple supper to share with your significant other, this is the dinner for you. It's simplicity dressed up! You don't have to go crazy and try roasting a leg of lamb when a tiny piece of ham glazed and heated in the oven will do. In my case, I bought the tiniest ham I could find and we still had leftovers. This meal to be very satisfying and unusual enough that it kept my taste buds interested. I got the recipe for the Gratin from Epicurious but the rest is my creation. Enjoy!
Leek, Artichoke and Potato Gratin with Gruyere
3 large leeks, cleaned, trimmed and sliced into half moons
1 11 oz. can of Artichokes in water, chopped
5-7 Yukon Gold Potatoes peeled and thinly sliced
1 cup of grated Gruyere
2 cups of half-and-half
salt and pepper to taste
grated parmesan cheese to taste
Preheat your oven to 375 Degrees.
Sautee your leeks in a pan with olive oil, salt and pepper until they begin to soften but are still bright and green. Set aside.
Grease a large casserole dish with cooking spray. Add a layer of sliced potatoes on the bottom making sure the bottom surface is covered. You can overlap potatoes. Season with salt and pepper.
On top of the potatoes add a layer of filling. This will consist of half your leeks, half your artichokes and half your gruyere cheese.
Repeat by adding another layer of potatoes (seasoned) and another layer with the remaining leeks, artichokes and gruyere cheese. Cover with a final layer of potatoes. Slowly pour the half and half on top making sure it seeps into all the nooks and crannies. Cover tightly with aluminum foil. Add to your oven making sure that there is a baking dish below to capture any over flow.
Bake for 40 minutes. Remove foil. Sprinkle grated parmesan cheese over the top and bake for another 15 minutes uncovered. Remove from the oven and let cool for about 15 minutes so the cheese and cream sets. This is really good at room temperature.
1/2 cup of brown sugar
2 tablespoons of dijon mustard
Turn down the heat of your oven to 375.
In a small bowl mix your brown sugar and dijon mustard. Add a tablespoon of pineapple juice at a time and incorporate. Keep adding until the mixture is a nice thick glaze. You'll probably only use 2 tablespoons or so. Pour most of your glaze over your ham. Transfer the ham to a baking dish that is lined with aluminum foil. Cover loosely with more foil. Cook in the oven for 30-35 minutes or whatever the ham's package instructions indicate. Slice your ham into thin slices across and serve with a drizzle of the leftover glaze.
Roasted Asparagus with Lemon Salt
A bunch of asparagus with the bottom snapped off
light olive oil
grated lemon zest
Keep your oven at 375 degrees. Line a baking sheet with aluminum foil and add your asparagus. Drizzle a bit of olive oil over your asparagus and mix to coat. Roast in the oven for about 10 minutes. Most people roast their asparagus at higher temperatures, but I like to do it at a slightly lower temperature so I don't over-roast.
In a small bowl, combine 1 part lemon zest with 2 parts sea salt.
When the asparagus is done, remove from the oven and sprinkle the lemon/salt mixture over the top.
Have a Happy Easter!