Easter Ham Dinner
1 4-5 pound smoked shoulder
2 lg yukon gold potatoes
1 head radicchio
2 cups brussell sprouts
6 cups apple juice
2 cups light cream
2 cups shredded gruyère
1/2 cup grated parmesan
1 can minced pineapple
2 tbsp cherry preserves
1 yellow onion
1 clove of garlic
4 tbsp honey
2 tbsp dijon mustard
2 tbsp butter
1 tbsp olive oil
1 tbsp cinnamon
1 tbsp nutmeg
Easter Ham Dinner Cooking
1.) Soak shoulder in apple juice and the juice
from the lemon for 6-8 hours - you will probably need to start the night
2.) Preheat oven to 400 degrees. Drain liquid off shoulder and pat dry. Smother with 3
tbsp of honey, mustard, cinnamon and fresh ground pepper.
3.) Place ham onto the rack of a roasting pan, with a cup of water in the bottom. Cook for
10 minutes, then reduce oven to temperature to 350 degrees and cook for 2
hours. Remove from oven and let rest.
4.) To make scalloped potatoes, increase oven temperature to 375 degrees. Mince garlic.
Peel potatoes and cut into rounds. Shred gruyère cheese.
5.) In a large ceramic baking dish place one even layer of potatoes into bottom of dish,
then add a layer of gruyère. Continue layering until all is used.
6.) In a small bowl, mix cream, parmesan, and nutmeg with 1 tbsp kosher salt and fresh ground
pepper. Pour into the baking dish, and cook in oven for 45 minutes.
7.) To make braised greens, cut end off radicchio and slice into rings. Peel onion and cut in
half, then into rings. Clean brussell sprouts and remove any browned leaves.
8.) Heat 1 tbsp butter and olive oil in a large pan over medium-high heat. Add onions and
radicchio and cook for 3 minutes. Turn heat to medium-low and add brussell sprouts. Slowly cook
the mixture for 30 minutes uncovered, stirring regularly.
9.) To make cherry-pineapple sauce, heat 1 tbsp butter in a large pan over medium-high heat.
Add garlic and cook for 1 minute. Add drained pineapple chunks and cherry preserve and cook for
3 minutes, stirring well.
10.) Add 1 tbsp honey and stir in well. Cook for 2 minutes, then lightly blend to a chunky
texture with a hand blender or in a traditional blender. Reserve.
11.) To plate, slice shoulder meat into thick pieces and garnish with cherry-pineapple sauce.
Serve with potatoes and a portion of braised greens and enjoy!
Next Recipe: BBQ Pork Ribs with Jalapeno-Peanut