Smokehouse Easter Family Meal Recipe

Prep and glaze

Preheat oven to 325°F (160°C). If your ham is larger than 6 kg adjust roast time; guideline in notes. Place the fully cooked bone-in ham in a large roasting pan on a rack. Score the fat in a diamond pattern about 1/4-inch deep. If using whole cloves, stud the ham at the intersection points of the diamonds.

In a small saucepan combine brown sugar, Dijon mustard, apple cider vinegar and maple syrup. Warm over medium heat, stirring until sugar dissolves and glaze is smooth, about 3–5 minutes. Keep warm.

Pour 1 cup water into the bottom of the roasting pan to keep the ham moist. Brush a generous layer of the glaze over the ham.

Cover loosely with foil and bake at 325°F for 10–12 minutes per pound (approximate) until heated through to an internal temperature of 120–130°F for best texture (since fully cooked). During the last 30 minutes of heating, remove foil and baste with additional glaze every 10 minutes to build a sticky finish. If a darker, slightly caramelized crust is desired, increase oven to 400°F for the last 8–10 minutes while watching carefully.

Remove ham from oven, tent with foil and rest 15–20 minutes before carving. Reserve any pan juices to drizzle on slices.

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or equivalent.

In a blender or food processor pulse 1 cup of the corn with the milk and cream until mostly smooth (leave some texture). Pour into a large mixing bowl and stir in the remaining corn kernels.

Whisk the eggs, sugar, flour, melted butter, salt and pepper together until combined. Stir the egg mixture into the corn and dairy mixture until homogeneous. Fold in chopped chives.

Pour the mixture into the prepared baking dish and smooth the top. Bake for 40–50 minutes until set in the center and golden on top; a toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Remove from oven and let rest 10 minutes before serving. Cut into squares and serve warm.

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions for al dente (it will finish cooking in the oven). Drain and set aside.

In the same pot melt butter over medium heat. Whisk in the flour and cook, whisking constantly, 1–2 minutes to make a blonde roux (do not brown).

Slowly whisk in the milk, a little at a time, until smooth. Continue cooking and whisking until sauce thickens and coats the back of a spoon, about 5–7 minutes.

Turn heat to low and stir in cream cheese until smooth. Add Dijon, smoked paprika, salt and pepper. Remove from heat and gradually stir in shredded aged white cheddar and sharp white cheddar until fully melted and smooth.

Fold the drained pasta into the cheese sauce until evenly coated. Transfer to the prepared baking dish.

In a small bowl toss breadcrumbs with olive oil and a pinch of salt. Sprinkle breadcrumb mixture evenly over the mac and dot the top with remaining 1 tablespoon butter if desired.

Bake for 20–25 minutes until bubbly and golden on top. If you like extra browning, place under the broiler 1–2 minutes, watching carefully to avoid burning. Let rest 5 minutes before serving.

Place the mixed salad greens in a large salad bowl. Add diced mango, pineapple chunks, sliced cucumber, red bell pepper and red onion. Toss gently to combine.

Sprinkle toasted macadamia nuts and cilantro leaves over the top. Hold dressing until ready to serve to keep salad crisp.

Whisk together orange juice, lime juice, honey and white wine vinegar until honey dissolves. While whisking, slowly stream in the olive oil to emulsify. Season with salt and pepper to taste.

Taste and adjust acidity or sweetness as needed. Store refrigerated in a sealed container up to 3 days; shake before serving. Dress salad lightly just before serving.

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan (or two 9-inch rounds).

In a large bowl, whisk together flour, baking powder and salt. In the bowl of a mixer or with a hand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

With the mixer on low, add the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Scrape the bowl and fold gently until just combined—do not overmix.

Fold in 2 cups of the sliced strawberries into the batter, reserving 1 cup for topping.

Pour batter into prepared pan and smooth the top. Bake 30–40 minutes for a 9x13 (or 22–28 minutes for 9-inch rounds) until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow cake to cool completely on a wire rack. To make the glaze, whisk powdered sugar with lemon juice until pourable; add a small additional teaspoon of water if needed. Drizzle glaze over cooled cake and top with remaining sliced strawberries.