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Easter Ham and Potatoes

by Tom Fleming

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1-10 lb. Bone-in pit ham

12 spikes of clove

1 medium jar apricot jelly

1 TBSP fresh grated ginger

2 TBSP honey

1/2 cup warm water

1 TBSP whole grain mustard

Salt and pepper to taste

Trim ham of any excessive outer fat but remember to retain some for flavor. Using a sharp paring knife score checkerboard pattern into ham. Place one clove spike in center of each square.

Place ham on top of grate in roasting pan. Combine remaining ingredients and warm on stove in small saucepot. Brush half of glaze over ham. Cook in preheated 325° for one hour. Brush ham with glaze and cook until internal temp is 155° (approximately 2-2 ½ hours).


8 large Idaho potatoes

24 oz. Heavy cream

2 cloves minced garlic

1 cup grated Parmesan cheese

Pinch nutmeg

4 whole eggs

1 stick unsalted butter

Salt and pepper to taste

In a large mixing bowl combine cream, eggs and minced garlic and nutmeg and reserve.

Wash and peel potatoes. Using either mandolin or food processor, thinly slice potatoes and place in cream mixture immediately. Season with salt and pepper to taste.

Use 1 TBSP of butter and grease bottom and sides of an 8×11 glass pan. Place half of the potatoes in the pan and cover with half of the grated Parmesan. Layer remaining potatoes in pan and cover with cheese. Dot top of scalloped potatoes with remaining butter. Bake in oven at 300° for 1-2 hours until golden brown and knife tender in center.

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