Easter is arriving early this year (and hopefully with it, an early Spring)! But in case March goes out like a lion, I’ve got the perfect recipes for your Easter ham AND some cozy comfort food afterwards. Personally, I like to buy a BIG OL’ bone-in spiral ham. That bone keeps the meat moist and the big ol’ part means we’ll have leftovers. Perfect for my 25 minutes ham and bean soup in the pressure cooker! Read on for the recipes…
On our WIBW segment we met with Nancy Brown, Assistant Director of Commodities with Kansas Farm Bureau. She told us about their upcoming (Aug 1-5) Regional Ag Tour to Michigan where they will visit a variety of different agricultural productions- blueberries, eggs, turkeys, and more! Plus they’ll get to visit the FFA chapter of an agricultural high school in Chicago where the students are actually raising cattle and growing vegetables. It’s gonna be an amazing and educational trip, so you won’t want to miss it! Learn more at the Kansas Farm Bureau website.
Pat and I are also looking forward to a special event this weekend at The Volland Store where Scott Stebner’s Kansas Farmer book photography will be showcased through the month of March! Learn more here!
Saucy Glazed Ham
1 bone-in spiral-cut smoked ham, 14-16 lbs
2 cups Dr. Pepper
6-8 garlic cloves, minced
8 oz. mango chutney (I sometimes sub orange marmalade if I don’t have chutney on hand)
1/3 cup spicy brown mustard
1/3 cup packed dark brown sugar
Zest of 1 orange (unless using orange marmalade instead of chutney)
Preheat oven to 350 degrees F. Pour Dr. Pepper into a large roasting pan or deep Dutch oven.
Un-package ham and place into Dr. Pepper in roasting pan; cover pan with foil. Place ham into preheated oven on center rack; bake for 15-20 minutes per pound. When ham is hot throughout, remove from oven.
Pour pan juices from roasting pan into a sauce pan over medium heat, add garlic, chutney, mustard, brown sugar and orange zest and whisk to combine. Reduce heat to low and simmer sauce until it thickens, stirring occasionally.
Turn ham on its side in roasting pan and pour prepared sauce over ham; return to oven and bake for a few minutes until glaze is hot, bubbly and slightly caramelized. Slice ham and serve with additional sauce, if desired.
Save ham bone to make Ham and Bean Soup (recipe below).
Pressure Cooker Ham and Bean Soup
1 ham bone with meat from whole ham (or substitute ham hocks)
6-8 cups water
1 Tbs. olive oil
1 bay leaf
1 lb. dry white beans, I used Great Northern
4 carrots, diced
1 large yellow onion, diced
4 stalks celery, diced
1 tsp. dried tarragon, or substitute 1 tsp. dried Italian seasoning
kosher salt and freshly ground black pepper, to taste
1/2 cup heavy cream
Place ham bone with meat, water, bay leaf, oil and beans into pressure cooker pot, making sure pot isn’t over filled (see your manual); lock lid into place and choose high pressure. Set timer for 25 minutes. When timer goes off, use natural pressure release.
Meanwhile, in a large sauté pan over medium high heat, sauté carrots, onions, and celery with tarragon in a bit of oil until softened; season to taste with salt and pepper.
Remove ham bone and bay leaf from pressure cooker pot, removing any meat that is still attached to bone and adding it back into the broth and beans in the pot. Add sautéed veggies to pot and adjust seasonings to taste. Stir in cream and serve.
Now You’re Cookin’,
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