How do you save a bundle on your Easter dinner? Go out and buy the cheapest ham you can find, because Colman Andrews, editor of Saveur magazine, has the secret to transforming it into something extraodinary. Watch video of Andrews’ kitchen demonstration with “Today” show co-anchor Matt Lauer. And below, read his recipes for the ham, some delicious fixings and even a delightful dessert.
MONTE’S HAM Colman Andrews
1. For ham, preheat oven to 300 degrees. Trim tough outer skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for two hours. Remove ham from oven and increase heat to 350 degrees.
2. For glaze, combine orange marmalade, mustard, and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch, then brush entire surface of ham generously with glaze and return to oven.
3. Cook ham another one and a half hours, brushing with glaze at least three times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature. Serves 20-30.
91237156057533091smoked ham15poundOne 15-pound smoked ham, on the boneorange marmalade1.5cup1 1/2 cups orange marmaladedijon mustard1cup1 cup dijon mustardbrown sugar1.5cup1 1/2 cups firmly packed brown sugarwhole cloves1tablespoon1 rounded Tbsp. whole cloves
CHEESE STRAWS Colman Andrews
Makes about 24 14-inch cheese straws
1. Preheat oven to 375 degrees.
2. Dust work surface with half of the parmigiano-reggiano. Lay unfolded sheet of puff pastry on top of cheese, then sprinkle with the rest of the grated cheese. Gently roll dough out with a rolling pin, pressing cheese into dough, to a thickness of about one-eighth of an inch. Dust with more cheese as needed.
3. Cut pastry into long half-inch-wide strips. Give each strip several twists, then lay half an inch apart on a parchment-lined baking sheet. Bake until golden, about 10 minutes. Allow to cool slightly, then remove from paper and serve.
912371531902parmigiano-reggiano 0.5cup1/2 cup grated parmigiano-reggiano (plus extra for dusting)puff pastry11 sheet puff pastry, defrosted
CREAMED SPINACH Colman Andrews
1. Wash spinach thoroughly, then put it, with washing water still clinging to its leaves, in a large pot over medium heat. Sprinkle with salt and cook, stirring occasionally, until spinach has wilted to one quarter of its volume, 3-5 minutes.
2. Drain in a colander and cool under cold running water. Squeeze out excess water and roughly chop. Melt butter in a skillet over medium-low heat, and add shallots and cook until soft, about 10 minutes. Add Pernod, then stir in flour with a wooden spoon or a small whisk and cook 1-2 minutes to eliminate raw flour taste. Stir in half-and-half and, when heated through, add spinach and nutmeg. Cook, stirring occasionally, until creamed spinach is thick, about 3 minutes. Season to taste with salt and pepper.
91237156092360492spinach2pound2 lbs. fresh spinach, trimmedSaltSaltbutter1tablespoon1 Tbsp. buttershallot11 shallot, peeled and mincedpernod2teaspoon2 tsp. Pernodflour2teaspoon2 tsp. flourhalf-and-half0.6666666666666666cup2/3 cup of half-and-halfnutmeg1pinchPinch of freshly ground nutmegblack pepperFreshly ground black pepper
GEORGENE’S FLUFFY ROLLS Colman Andrews
Makes about 2 and a half dozen
1. Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring constantly, over medium heat until sugar dissolves. Remove from heat; set aside and allow to cool.
2. Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes.
3. Pour cooled milk mixture into yeast. Stir in eggs and gradually add flour, stirring with a wooden spoon until dough is too stiff to stir, then use your hands to knead in the flour (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered wax paper, and lay a clean, damp dish towel on top. Set aside to rise until doubled, at least 3 hours.
4. Turn dough out onto a lightly floured surface. Knead until elastic, then roll out to half an inch in thickness. Cut dough with a 3 inch biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, in a baking pan. Cover with buttered wax paper and a towel, and set aside to rise, at least 2 and a half hours.
5. Preheat oven to 350. Bake until golden, about 15 minutes. Rolls are best served warm.
91237156049160923269356069960492milk1.25cup1 1/4 cups milkvegetable shortening0.25cup1/4 cup vegetable shorteningsugar0.75cup3/4 of a cup of sugarsalt1teaspoon1 tsp. saltyeast7gram1 7-gram packet active dry yeasteggs22 eggs, lightly beatenflour4cup4 cups flour butter0.75cup3/4 cup melted butter
FIADONE (CORSICAN-STYLE CHEESECAKE) Colman Andrews
1. Strain ricotta through cheesecloth or in a fine-mesh sieve for 1 hour.
2. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom of pan with buttered parchment paper and set aside.
3. Whisk together eggs, sugar, strained ricotta, and lemon zest in a medium bowl. Pour into prepared pan. Bake until dark brown on top and a toothpick inserted in center comes out clean, about 1 hour and 15 minutes.
4. Allow to cool 20 minutes; run a knife around sides of pan, turn out on large plate, peel off paper, then turn cake face up and serve.
91237156049160923361322656027771ricotta4.5cup4 1/2 cups ricottabutter1tablespoon1 Tbsp. buttereggs88 eggssugar2.5cup2 1/2 cups sugarlemons2Grated zest of 2 large lemons
Recipes courtesy of Saveur magazine.