Spring Salad
Hot bakery dinner rolls
Hot bakery dinner rolls
This can be a simple Easter or Spring dinner for your family. Just add some of your own favorite dishes to the menu and you're set.
Ingredients:
8 to 10 pound fully cooked ham, bone in spiral sliced
Whole cloves
½ cup red wine
2 tablespoons Dijon mustard
1 jar (12 ounces) orange marmalade
1 can (13 ounces) drained pineapple chunks
6 sweet potatoes
2 tablespoons of butter
1 small orange
2 tablespoons of half and half
2 eggs
½ teaspoon of powdered ginger
½ teaspoon of salt
4 cups of spring salad mix
1 tomato, cut up
½ cucumber, sliced
2 tablespoons chopped walnuts
Preparation:
Stud the spiral slices with whole cloves putting in more if you like a strong flavor and less if you like it less spicy.
Put ham on a rack in a shallow roasting pan and cover with aluminum foil. Bake in a preheated 325-degree oven 18 to 25 minutes per pound, or until the internal temperature reaches 165 degrees. Take the temperature close to the bone.
In a small saucepan, mix wine, mustard and jam and pineapple. Warm over low heat. Uncover ham. Baste ham every 15 minutes with jam mixture during the last 45 minutes.
While the ham is cooking, prepare the sweet potato casserole.
Toss together the lettuce, tomato, cucumber, and walnuts for the salad.
Warm the dinner rolls in the oven in a tin foil wrapper.
You can use some of the leftover ham to make:
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