Honey Mustard Glazed Smoked Ham with Roasted Potatoes, Petite Sweet Pea and Radish Salad, and Grilled Asparagus
This fantastic Easter feast serves four people. Adjust quantities of each of the Honey Mustard Glazed Smoked Ham with Roasted Potatoes, Petite Sweet Pea and Radish Salad, and Grilled Asparagus for more guests.
Ingredients
1 4-6 pound, cooked boneless sliced ham
4 tablespoons of Dijon mustard
3 tablespoons of honey
Instructions
Set the EGG for indirect cooking/smoking at 250°F/121°C, using fruit wood like apple or cherry chips.
Instructions
Place pre-cooked ham in a roasting pan. Combine the mustard and honey. Cover the entire surface of the ham with the honey mustard glaze. Place on the EGG and smoke for about 20 minutes per pound. Remove from heat and loosely tent with aluminum foil.
Roasted Potatoes Ingredients
2 lbs russet or Yukon Gold potatoes, peeled and cut into wedges
2 tbsp kosher salt
3-4 tbsp extra virgin olive oil
Fresh rosemary, thyme, and marjoram minced
3-4 tbsp Big Green Egg Citrus & Dill Seasoning
1 medium garlic clove, minced
Freshly ground black pepper
Roasted Potatoes Instructions
Raise the temperature of the EGG for indirect cooking with the convEGGtor to 400°F/232°C.
Cut potatoes into uniform wedges and add to bowl with olive oil, salt, herbs, and seasonings. Toss until combined.
Spread them evenly onto a Big Green Egg ½ moon perforated grid. Transfer to the EGG and roast for about 20 minutes. Turn the potatoes, using a metal spatula to release any stuck-on potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Remove from the EGG, place in a serving dish, and sprinkle with a little more Citrus & Dill Seasoning and fresh herbs. Serve immediately.
Petite Sweet Pea and Radish Salad Ingredients
4 cups sweet green peas, fresh or frozen
1 cup radishes sliced thin
1/2 cup scallions, green parts only, sliced thin
Mint or micro greens for garnish
Salt, pepper, or Big Green Egg dry rub of your choice to season
Petite Sweet Pea and Radish Salad Instructions
You can bring a pot of water to boil on the EGG or use a conventional cooktop. Meanwhile, prepare an ice-water bath. Plunge the peas into the boiling water. Blanch the fresh peas for two minutes and frozen for 30 seconds in the hot water. Drain the peas into a small colander, and set them into the ice water bath to stop the cooking. Place the peas into a medium mixing bowl and refrigerate for about 20 minutes to cool. Add peas, sliced radish, scallions or chives, salt, and pepper to taste. Toss and garnish with fresh mint or micro greens to serve.
Grilled Asparagus Ingredients
1 bunch of fresh asparagus, trimmed
1 teaspoon of olive oil
Salt and pepper to taste
Grilled Asparagus Instructions
Set the EGG for direct cooking at 350°F/176°C with a Cast Iron Plancha
Brush olive oil on the asparagus and season with salt and pepper. Place spears on Cast Iron Plancha and cook for about six to eight minutes turning often until tender. Remove from heat and serve.
Assemble the smoked ham, green pea salad, roasted potatoes, and grilled asparagus on a platter and serve family style. Serves 4.
Recipe and photo from Big Green Egg.
