Easter Feast Recipes from Winn Dixie

Bacon Dijon Glazed Ham

Smoked Ham – 1
Celery – 3 stalks – cut in large pieces
Carrots – 2 – cut into large pieces
Sweet Onion – small – cut into 8 pieces
Fresh Thyme – 3 sprigs
Bay leaf – 2
Peppercorn – 1 t
White wine – 1 C
Vegetable Stock – 2 C
Olive Oil – 2T

Bacon, raw -  1/4 pound – diced
Dijon Mustard – ¼ cup
Brown Sugar – 3 T
Thyme, Fresh chopped – 1 T
Cracked Black Pepper – 1 t

Combine all ingredients for the glaze together.  Score the surface of the ham with 1/8 inch cuts.  Rub the ham with the glaze 24 hours prior to roasting.  Store covered at 40 degrees or below.

Temper Ham for 30 minutes at room temperature.  Preheat oven to 350 degrees.  In a large roasting pan, heat oil and sauté onion, celery and onion until the onion is starting to caramelize.  Add Thyme, bay leaf and peppercorn and blend.  Deglaze pan with white wine and reduce by 1/3 and then add the vegetable stock.  Place the ham into the pan and cover.  Remain on stove top heat until liquid returns to a boil.  Place the covered roaster into the oven for 45 minutes.  Remove the cover and let the ham roast for an additional 90 – 120 minutes. 

Place the roasting pan on the stove top and remove ham, place on platter and loosely cover.  Bring liquid to a boil with vegetables.  Thicken with roux or corn starch to desired thickness.  Strain liquid from vegetables and herbs and serve with glazed ham.


Mixed Berry and Vanilla Pudding Parfaits
6 – 8 servings

Blueberries – 1 pint
Raspberries – 1 pint
Blackberries – 1 pint
Cinnamon – ½ t
Sugar – 1 T
Vanilla Pudding – 2 cups
Vanilla Wafers – 2 cups
Whipped Topping or Whipped Cream – 2 cups

Mix berries, cinnamon and sugar in a large bowl together.  Fold vanilla pudding and vanilla wafers together.  Layer berries, Pudding & wafers and whipped topping into clear glasses or parfait glasses.  Enjoy!