Ham-centric Easter Dinner For Two Recipe

Prepare oven and ham

Preheat oven to 325°F (165°C). Remove ham from refrigerator 30 minutes before roasting. Place the spiral-sliced ham cut-side down in a shallow roasting pan fitted with a rack. If using cloves, stud them sparingly between slices for aroma.

Make glaze

In a small saucepan over medium heat, melt 2 tablespoons butter. Add 1/2 cup brown sugar, 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar and 1/2 teaspoon freshly ground black pepper. Stir and simmer gently for 3–4 minutes until glossy and slightly thickened. Taste and adjust: add a pinch more vinegar for brightness or a touch more maple for sweetness.

Glaze and bake

Brush about two-thirds of the glaze over the ham, getting it into the spiral slices. Tent the ham loosely with foil and bake for 20 minutes to heat through (approximately 6–8 minutes per pound for a 4–5 lb ham, but because it’s pre-cooked, goal is to warm to 120–140°F internal). After 20 minutes, remove foil, baste with remaining glaze, and return to oven for another 10–15 minutes uncovered until glaze is sticky and warmed through. If you want a deeper crust, broil for 1–2 minutes while watching closely.

Rest

Remove ham from oven and let rest, uncovered, for 5–10 minutes so juices redistribute. Reserve pan juices for serving if desired.

Prep potatoes and aromatics

While the ham begins to heat (or earlier), preheat oven to 350°F (175°C) if making potatoes separately. Thinly slice potatoes (about 1/8-inch thick) using a mandoline or sharp knife. Mince 2 garlic cloves.

Make cream mixture

In a small saucepan, combine 1 cup heavy cream, 1/2 cup whole milk, 1 tablespoon butter, minced garlic, 1 teaspoon fresh thyme leaves, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Warm gently over medium-low heat until just to a simmer; do not boil.

Assemble and bake

Layer half the potato slices in a small (about 1.5–2 quart) baking dish, sprinkle half of the grated gruyère, then repeat with remaining potatoes and cheese. Pour the warm cream mixture evenly over the potatoes, pressing gently so liquid settles between slices. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake an additional 15–20 minutes until potatoes are tender and top is golden. If top needs browning, broil 1–2 minutes at the end, watching carefully.

Finish

Let rest 5 minutes, then sprinkle 1 tablespoon chopped parsley before serving.

Prep vegetables

Trim asparagus and cut into 2-inch pieces. Trim snap peas if needed and halve radishes if large. Zest and juice half a lemon.

Sauté

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon butter. When shimmering, add radishes and sauté 2 minutes until they begin to soften. Add asparagus and snap peas, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté another 3–4 minutes until bright and just tender-crisp.

Finish

Remove from heat, stir in lemon zest and 1/2 of the lemon juice (reserve remaining juice for serving). Taste and adjust seasoning. Serve immediately so vegetables remain crisp-tender.

Carve ham on a warmed platter and spoon any reserved pan juices or extra glaze over slices. Arrange scalloped potatoes and spring sauté alongside. Sprinkle remaining chopped parsley over the ham and potatoes. Serve with lemon wedges and the reserved lemon juice for the vegetables. Enjoy immediately.