Tuesday, April 14, 2009

Easter Dinner

I went very simple this Easter since it was a meal for only three people. I found an easy and great recipe from Epicurious for a ham shank. I went with the holiday standard Potatoes Dauphinois and steamed green beans. I didn't bother premaking the potatoes, I just served them straight from the gratin dish, not as fancy, but just as tasty.








Balsamic and Dijon Glazed Ham

1/2 cup (packed) dark brown sugar
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness

Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze.

Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast ~ 2 hours.

Baste ham with some of glaze. Continue to roast ham until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter, slice and serve.

Potatoes Dauphinois

1 ½ cups whipping cream
1 cup milk
½ teaspoon each: dried thyme, salt and pepper
5 russet potatoes, peeled
1 sweet potato, peeled (can sub russet potato)
3 cloves garlic minced

Heat oven to 400 degrees. Combine cream, milk, thyme, salt and pepper in a large pot. Cut russet potatoes and sweet potato into 1/8 inch slices, dropping them into the cream mixture as they are sliced. Cook over medium heat, stirring occasionally, until potatoes are evenly coated and cream mixture thickens, about 10 minutes.

Sprinkle garlic over the bottom of an 8 inch square buttered baking pan. Transfer potatoes into pan in layers, placing sweet potatoes in center layers. Pour remaining cream mixture over. Bake until potatoes are golden brown and tender, about 30 minutes. Cool about 1 hour. Cover, refrigerate until firm, at least 8 hours.

Heat oven to 400 degrees. Cut potatoes into rounds with 3 inch ring molds (or cut into triangles). Bake on a parchment lined baking sheet until they begin to bubble, about 10 minutes.
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