To many, Easter holiday represents a chance of meeting up and hanging out with your friends and families. It represents an opportunity of being around your loved ones and a get-away from the hectic daily activities in our lives. That’s why many people try to make this holiday a memorable one. For some, they try to recreate memories from their childhood and relive them again. Whichever the case, the best method is to entice your guests with a well prepared and equally delicious meal.
Most people prefer ham to lamb for Easter. This recipe will explain how you can prepare a roasted ham served with herb marinade and a creamy asparagus sauce. The food can be served to around 15 to 20 guests, making it ideal for an average gathering.
To prepare this meal, you will need the following ingredients:
- A fully cooked bone-in ham of approximately 8 pounds
- Virgin olive oil (2/3 cup)
- Four coarsely chopped cloves garlic
- A bottle of white wine (750 ml)
- Finely chopped shallots (1 cup and 1/3 cup)
- Two teaspoons of fresh coarsely chopped tarragon (or 2 teaspoons of dried tarragon), 1 ½ teaspoon of minced tarragon or ¾ teaspoon of dried tarragon
- Whole grain mastered (3 tablespoons)
- Two tablespoons of coarsely chopped fresh parsley, freshly minced parsley (2 teaspoons)
- Black peppercorns (1 teaspoon)
- Two medium or large oven roaster bags
To prepare the creamy asparagus sauce, you’ll need the following ingredients:
- ½ a cup of heavy cream
- 1/3 cup of flour
- 2 1/3 of reduced-sodium chicken broth
- Unsalted butter (5 tablespoons)
- Salt and black or white pepper, freshly grounded
- 1 ½ pounds of asparagus that have its woody stem both trimmed and disposed of
- Fresh gratings of nutmeg
When you have everything you need, it’s time to prepare the meals. Make the diamond-shaped pattern into the harm. The pattern should be around 1/3 inch deep. Place the ham in one of the large roasting bags, with the flat side of the ham down. Mix the garlic, whole grain mustard, wine, peppercorns, oil, tarragon and parsley both coarsely chopped, and sliced shallots in a large bowl. Pour the mixture into the bag that contains the ham and use a rubber band to close the bag.
Place the bag containing the ham and the mixture into the second large bag. Put it into a large bowl and refrigerate for 12 to 18 hours while turning it occasionally.
Heat your oven up to325 degrees. Open the oven and place the rack in the lower third of the oven, while lining the aluminum foil at the bottom of the shallow roasting pan.
Remove the ham from the bag and dispose of the marinade. Place the ham in the pan with its flat side down and roast it until its internal temperatures reach around 140 degrees. Roast each pound for 10 to 15 minutes and when ready, place it on a cutting board and give it 15 minutes to cool down and rest.
As the ham is resting, you can start preparing the creamy asparagus sauce. Start by boiling the asparagus for 5 minutes in salt water. When the asparagus gets tender, you should drain it in a colander and rinse with cold running water. Make sure that the asparagus remains bright green when boiling. When you have finished rinsing the asparagus, drain it and set it aside.
Use a large saucepan to melt the butter and add the finely-chopped shallots. Keep the temperature at medium and cook for 2 minutes while stirring occasionally. Make sure that the shallot is tender then sprinkle the flour. Stir the mixture for a minute under low temperatures without browning and then add the chicken broth and the cream and cook gently. Reduce the temperature to medium-low and stir the mixture for 10 minutes until it is lightly thickened.
Get back to the asparagus and using a blender with the lid slightly open, mix the asparagus with one cup of the newly made shallot sauce to make a purée. Return the purée back into the saucepan and add the minced parsley and tarragon. Stir the mixture then add the salt, nutmeg and pepper to taste. Tightly cover the sauce and place over low heat to keep it warm. The sauce can last for around two days when tightly covered, cooled and placed in a refrigerator. Always ensure that you heat the sauce using a saucepan or a microwave before serving your guests. Always slice the ham and serve it with the creamy asparagus sauce.
You can also serve together with spring vegetables like new potatoes and glazed carrots. The potatoes should be steamed in their skins and cast in butter. You can spice it up by serving with red wine alongside salad and fruits.
The meal is healthy and doesn’t expose one to any health risks. It contains around 260 calories, 10 grams of fat, 4 grams of saturated fat, 1450 milligrams of sodium, and 3 grams of carbohydrates.
It is ideal to start preparing the meal, particularly the ham, at least one day before the Easter holiday lunch or dinner. The extra time is required to adequately refrigerate the ham to allow it to mix well with the marinade as mentioned above. Always keep in mind that ham is usually fully cooked when you purchase it, so you will only need to heat it. The less you heat, the moister the ham remains and the more you heat, the higher the risks of drying it. Since ham is usually fully cooked, it is safe to be eaten at any temperatures.
Allowing the ham to rest after cooking is advised so as to enable redistribution of the juice evenly before serving. Ham can survive for at least a week in a refrigerator since it is cured.
If you are facing a time constraint and you feel like you might not complete the entire process alone, you can seek professional help from your local caterer. Always ensure that none of your guests is allergic to any ingredients that you use to make this meal.
The recipe was adopted from: https://www.porkbeinspired.com