Day 95–Easter Menu and Honey Dijon Ham

Easter eggs

I love making Easter supper. Maybe it’s the cute bunnies and eggs that decorate our table, maybe it’s the ham. Maybe it’s that all my holiday cooking is a safe 4 months behind me and I’m ready to tackle a big meal again. This year, we are having a locavore Easter feast (dessert is our exception) and I am ready!

The centerpiece of our Easter supper is a locally produced, mini boneless ham from Wilson County. We had one of these back in January and it was AMAZING. The recipe is below. Here is our menu:

  • Honey Dijon ham from Wilson County with NC honey
  • Roasted asparagus from Johnston County
  • Broccoli salad w/organic broccoli from New Hanover County
  • Deviled eggs from Durham
  • Whole wheat buttermilk biscuits w/wheat from Benson and buttermilk from Chapel Hill
  • Nutella silk pie (homemade from grocery store ingredients)

Whether you celebrate Passover, Easter, the Spring Equinox or Earth Day, I hope you have some wonderful celebrations centering on the local spring bounty from your area farms!

Honey Dijon Ham

5-6 lb. boneless, uncooked ham

1/2 c. local honey

3 Tbsp. Dijon mustard

3 Tbsp. brown sugar

1 c. water

  1. Remove ham from refrigerator and packaging and let stand for 60 minutes.
  2. Preheat oven to 325 degrees.
  3. Place ham in a shallow roasting pan. Add water to bottom of the pan and cover the ham with foil.
  4. Bake for 45 minutes covered.
  5. Combine honey, mustard and brown sugar in a small bowl.
  6. Uncover ham and baste with honey mustard. Continue basting every 30 minutes until ham is cooked to an internal temperature of 160 degrees. In my oven, this is about 1.5 hours more.
  7. When ham temperature reaches 160, remove from oven, baste again and let rest 10 minutes.
  8. Carve and serve to your astonishingly hungry family!
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