A delightful Easter brunch featuring succulent ham, colorful vegetable salads, and festive spring desserts.
Ingredients
Scale:
1 fully-cooked ham (about 8 pounds)
1 cup brown sugar
1/2 cup honey
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
Cloves for studding
Optional: Fresh rosemary or thyme for added aroma
Quality Note: Opt for organic, nitrate-free ham for a healthier choice.
2 cups mixed greens
1 cup cherry tomatoes, halved
1/2 cup sliced cucumbers
1/2 cup shredded carrots
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Additional Topping: Toasted nuts or seeds for extra crunch
Substitution Tip: Replace feta with goat cheese for a creamier texture.
1 batch of shortcrust pastry (store-bought or homemade)
1 cup lemon curd
Fresh berries for garnish
Optional: Mint leaves for a refreshing finish
Ingredient Note: Use organic lemons for the curd to enhance flavor and quality.
Instructions
Preheat your oven to 325°F (165°C).
Place the ham on a roasting pan, fat side up. Score the surface in a diamond pattern and stud with cloves.
In a small saucepan, combine brown sugar, honey, Dijon mustard, and apple cider vinegar. Heat over medium until smooth and combined.
Brush the glaze over the ham, ensuring it is evenly coated. Reserve some glaze for basting during cooking.
Roast in the oven for approximately 2 hours, basting every 30 minutes with additional glaze, until the ham reaches an internal temperature of 140°F (60°C). Let it rest for a few minutes before carving.
Carving Tip: Use a sharp knife for precise, clean slices to serve.
In a large bowl, combine mixed greens, cherry tomatoes, cucumbers, shredded carrots, and red onion. Toss gently to mix the vibrant colors evenly.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Top with feta cheese before serving.
Preheat the oven to 350°F (175°C). Roll out the shortcrust pastry and cut into circles to fit your tartlet pans.
Press pastry into the pans and prick the base with a fork to prevent rising.
Bake for 10-12 minutes or until golden. Allow to cool completely on a wire rack.
Fill each tartlet shell with a generous spoonful of lemon curd, spreading it evenly with the back of a spoon.
