My advice: Keep It Simple, Sweetie. Splurge on the best fresh, local, ham you can find, not one of those salt-injected canned jobbies. Roast it with a simple brown sugar (maple syrup?) glaze, maybe a hint of dried mustard and/or garlic.

Indulge your creative ya-yas in the sauces on the side: rum-soaked raisins tossed with almonds sauteed in butter? Asian-influenced ginger/garlic/soy with hoisin sauce (always good on pig). Applesauce with cinnamon? Sauerkraut with caraway seed?

That way, you can please different tastes while keeping your left-over options open.

Asparagus already? Still under snow here, I'm green with envy.

(Traditional sez to stud ham with cloves. I'm old enough to remember clove oil for a toothache. Yuk!)

solana, that sounds good. I can remember when the skin was left on the ham and we took it off, scored the fat in diamonds, studded it with cloves and pineapple bits. Covered all the a brown sugar, mustard glaze. It was absolutely scrumptious. Why did they quit leaving the skin on hams? Was it this ridiculous no/low fat craze?

I have not tried this recipe but am thinking of it. It sounds good to me! :)

Garlic-Roasted Ham

Serves: 12
Serving Size: 4 oz.

Recipe courtesy of National Pork Board. For more recipes and ideas, please check out www.TheOtherWhiteMeat.com

INGREDIENTS
3 pound center-cut cooked ham
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper

DIRECTIONS
1. Heat oven to 300 degrees Fahrenheit.
2. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits.
3. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan.
4. Roast for 1 1/2-2 hours or until internal temperature as measured with a meat thermometer is 140 degrees F. (about 15-18 minutes per pound.) Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes.

NUTRITION INFO
Calories: 179
Fat: 6 g
Carbohydrates: 9 g
Protein: 22 g

It came from a site that sends me recipes and health tips in my e-mail

gg

Ooohh...2 great recipes!! Solana, I too am old enough to remember clove oil ;-)) I like the taste, though. I love the idea of all of the sides. I doubt that the asparagus will be local, although some of the greenhouses in Quebec may be forcing them. It will most likely come from California or Florida. I'll have to scout around.
GG - I LOVE garlic. I have a tough decision to make.

My next dilemma is what to make for my vegetarian guest.

Thanks!!! Nancy.

I've spent some time in the vegetarian camp, and the worst thing is to find oneself needing extra attention. You've got it covered with the scalloped 'taters, salad and asparagus. Make a bit extra.

Still stressing? Maybe one more vegetable dish:

Suggest FlowerLady's Tunisian Carrots. I yum that recipe, have made it at least twice a month since she added it to the Cottage Book. Tiny modification: I prefer tender Cannelli beans over chickpeas = garbanzos

Here is a link that might be useful: FL's carrots & chickpeas

I have printed that carrot recipe off, and it is pinned to the fridge - carrots and Morroco!!! Great combo.

Thanks, Nancy.

Three Bean Salad is a vegetarian's delight and is great with ham, too. Make your own, not the stuff in cans at the store.

To the three kinds of beans, I add one can of drained French-style sliced green beans, 4 stalks chopped celery, 1/2 cp chopped onions, (1) one can drained chopped pimento, (1) one green bell pepper cut in thin strips, (1)one can of drained tender green peas, & salt and pepper to taste. Marinate overnight in a sweet and sour vinegar-oil vinaigrette. Drain just before serving.
It is beautiful and delicious with ham or turkey.
You can also add 1/2 cp of drained or frozen whole kernel corn for a complete protein dish.

Tons of recipes on the internet for sweet and sour vinaigrette.

~Annie

Solana ~ DH and I would like it better with the canneli beans also. Thanks for reminding me of this yummy recipe.

Nancy ~ Here are a few more recipes you might like to try.

ASPARAGUS VINAIGRETTE
canned or cooked asparagus
1 small bottle of olive oil
1 tsp. sea salt
1/4 tsp. paprika
1 clove of garlic, minced
6 T. wine vinegar
1 tsp. dry mustard
capers, parsley, chives
Cook asparagus for 5-6 min. or until tender if using fresh. Combine remaining ingredients; pour over asparagus. Marinate for a few hours. Yield: 6 servings

This is our favorite way to eat asparagus and I do fix it for Easter.

BEETS IN RAISIN SAUCE

1 1-lb can sliced beets
1 tbs. cornstarch
1 tbs. sugar
1/4 tsp. grated orange peel
1-2 tbs. orange juice
1/2 c. raisins
1/4 tsp. salt
1/4 c. cider vinegar
1 tbs. butter
Drain beets; reserve juice. Mix cornstarch, sugar and salt; add beet juice, orange juice and orange peel. Stir until smooth; cook until thick and clear, stirring constantly. Add beets, raisins, vinegar and butter; simmer gently for a few minutes. Yield: 5 servings.

HORSERADISH BEETS

1 1-lb can sliced beets
3 tbs. sugar
1 tbs. cornstarch
1 1/2 tsp. salt
1 1/2 tsp. cider vinegar
2 tsp. prepared horseradish
1 tbs. butter
Drain beets, reserving liquid. Place beets in greased 1 1/2 quart casserole. Blend sugar, cornstarch, and salt. Stir in 3/4 c. beet liquid and vinegar. Add remaining ingredients; bring to a boil, stirring constantly. Pour over beets; cover. Bake at 350° for 30 minutes. Yield: 4 servings

ZESTY CARROTS

6 - 8 carrots, cut lengthwise
1/4 c. water
2 T. grated onion
2 T. prepared horseradish
1/2 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. cracker crumbs
1 T. butter
dash of paprika
Cook carrots until tender. Place in shallow baking dish. combine water, onion, horseradish, mayonnaise, salt and pepper; pour over carrots. Top with mixture of cracker crumbs, butter and paprika. Bake at 375° for 15 - 20 minutes.

Let us know what you do for your Easter Ham. The garlic recipe sounds wonderful.

I am fixing lamb with the fat trimmed, slits cut for garlic slivers, Gray poupon mustard spread over, some fresh minced rosemary and Italian dry bread crumbs sprinkled over that.

I'm hungry and this talk of food is making me hungrier. :-)

Enjoy your ham and all the fixings.

FlowerLady

Rainey I do lamb the same way, also roast loin of pork minus the garlic. Oh my goodness all these great recipes I'm starting to drool, it's DH's birthday tonight so we're going out for dinner.
I'm going to have a choice of many mouth watering dishes and maybe one of those frozen cocktails :o). Surf or Turf or maybe both, decisions, decisions, decisions.

Annette

What frozen cocktail are you thinking of Annette?
A frozen margarita sounds mighty fine to me. :-)

FlowerLady

Nope, a frozen Peach Bellini with Sangria drizzled over the top. Halibut encrusted in Macadamia Nuts, with a Mango Chutney is looking pretty darn good too :o).

Annette

OMG!

Peach Bellini is my FAVORITE!!!
Can I come eat wichoo you Annette? The Halibut & etc sounds divine!

Oh Annette - that does sound yummy!! Love Bellinis. Thanks to all for the great recipes!!!

Nancy.