Spiral hams are a real treat since a lot of the work is already done and there are usually lots of leftovers to enjoy in the days after cooking one. This recipe takes the spiral ham to a new level!
Ingredients
10 lb spiral sliced bone-in ham
½ each orange, lemon and small white onion, thinly sliced
4 cloves garlic, thinly sliced
3 fresh thyme sprigs, cut into 1/3’s
6 1-inch lengths rosemary sprigs
2 Tbsp each orange marmalade, orange juice and brown sugar
2 tsp lemon zest
½ tsp garlic powder
1 Tbsp Dijon or grainy mustard
Freshly-ground black pepper
Optional: Thinly sliced pineapple, about ½ cup, to insert into ham slices
Directions
Preheat oven to 325°. Line a roasting pan with foil.
Insert thinly sliced fruit along with thyme and rosemary sprigs in the spiral layers of ham.
Place ham flat side down in roasting pan and cover with foil.
Make the glaze: In a small bowl, mix marmalade, orange juice, brown sugar, lemon zest, garlic powder, mustard and a few grinds black pepper.
Bake 2 hours. Uncover, brush with glaze and bake another 45 minutes until browned and internal temp is 140°.
Remove rosemary sprigs and transfer ham to a platter for serving. Optional: remove onion slices, roughly chop and add to Spring Veggie Mashers.
The Instant Pot makes for quick cooking, choose cooking time depending on how smooth or textured you want your mash.
Using a large stock pot on the stove takes a little more time and also works well.
Ingredients
1 lb gold potatoes, cut into 1-inch chunks
1 lb combo of celery root and parsnips, peeled and cut in to 1-inch chunks
Big handful baby spinach leaves
1 leek, white and tender green parts, thinly sliced
¼ cup chopped fresh herbs – parsley/dill/mint
4 Tbsp unsalted butter – cut into Tbsp’s
¼ cup grated Parmesan, plus more for topping
½ cup sharp white Cheddar cheese, shredded
1 tsp garlic granules
Salt and pepper to taste
Optional: ¼ cup heavy cream
Directions
To a 6-quart Instant Pot with steamer rack or basket, add chunks of gold potatoes and root veggies. Add water to the level of steam rack and close pot. Cook at high pressure for 10-13 minutes. If using a pot on the stove, add veggies and water in same manner, over medium heat.
For Instant Pot – quick release once cooking time is done. If using a pot on the stove, test veggies with a paring knife so it pierces them easily. Remove veggies from pot and place in a large mixing bowl, reserving cooking liquid.
To a sauté pan over medium heat, add olive oil and leek. Cook until wilted and tender. Add salt/pepper to taste. Set aside.
Add butter and garlic granules to potatoes and root veggies. Mash everything with a spatula or potato masher until desired consistency, adding heavy cream of a little of the reserved cooking liquid to make it creamy. Alternately, use an immersion blender to get it silky smooth. Fold in sautéed leeks.
Sprinkle with Cheddar and ¼ cup grated Parmesan, folding in to combine and melt. Add salt and pepper to taste. When ready to serve veggie mash, top with fresh herbs, additional grated Parmesan to taste and butter as desired.
Here’s a potato salad featuring the winning combination of roasted potatoes, a bright Dijon dressing, fresh herbs and plenty of crumbled bacon.
Ingredients
2 ½ lb gold potatoes, cut into ½ inch slices
1 medium red onion, cut into rings
¼ cup olive oil, divided
2 tsp Dijon mustard
¼ tsp dried thyme
¼ tsp garlic granules
1 Tbsp lemon juice
1 tsp lemon zest
1 Tbsp vinegar – red wine, champagne or sherry
¼ cup chopped fresh herbs – parsley, dill, arugula, basil
3 Tbsp finely chopped chives
6 pieces bacon
Salt and pepper to taste
Directions
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
Toss potatoes with 2 Tbsp olive oil and place on prepared baking sheet in a single layer. Sprinkle with salt and pepper.
Bake 20 minutes, then flip them over and bake another 15-20 minutes until potatoes are tender and golden-brown.
Cook bacon in a sauté pan over medium heat until crispy. Remove and set on paper towels to cool. Reserve bacon fat, wipe out the pan and add 1-2 Tbsp bacon fat back in. Add onions and cook until soft and brown on the edges. Set aside to cool.
In a small bowl, add lemon juice and zest, vinegar, dried thyme, garlic granules, Dijon and a few pinches salt and pepper. Whisk to combine, then add 2 Tbsp olive oil and whisk again.
When potatoes are done cooking, add to a shallow bowl along with onions. Add dressing and toss gently to combine. Add chopped herbs and toss gently again. Add salt and pepper to taste. Crumble bacon and sprinkle on top before serving.
Tom Kha Gai, that velvety, coconutty Thai soup kissed with the ethereal flavors of lemongrass, makrut lime leaves and galangal. You can vary the protein – light mild fish, shrimp and tofu all work well with the flavor profile. If you can’t find makrut lime leaves, finely zest a lime before squeezing it for the fresh juice.
Learn more about galangal in our The Union article.
Ingredients
1 Tbsp coconut oil
2” galangal root, sliced into thin coins
1 lemongrass stalk, smashed and cut into 1-2” pieces
2 shallots, peeled/thinly sliced
5 large makrut lime leaves
1 rounded Tbsp red curry paste, plus more to taste as needed
7 cups chicken (or veggie) stock
1 ½ lb boneless/skinless chicken thighs, cut into bite-size pieces
2 ½ cups full-fat coconut milk
1 ½ Tbsp fish sauce
½ lb cremini (sliced) or oyster mushrooms (pulled apart into large shreds)
1 medium carrot, peeled and sliced into thin coins
½ cup green cabbage, cut into bite-sized pieces
Fresh lime juice
Salt to taste
Chopped cilantro, long chive pieces for garnish
Optional: ½ cup coconut cream, coconut or brown sugar as desired, chili oil and sliced fresh chili peppers (for garnish)
Directions
In a large stock pot over medium heat, add coconut oil. Once warm, add galangal, lemongrass and shallots and stir/cook 3 minutes or until shallots start to soften. Add makrut lime leaves and red curry paste, cooking until curry paste is fragrant. Add stock and bring to a simmer, cook about 20 minutes.
Add chicken, coconut milk, coconut cream (if using) and fish sauce and bring back to a simmer. Check doneness of chicken after about 20 minutes. Add mushrooms, carrot and cabbage. (If using any of the other proteins place of chicken, add now.) Simmer another 5 minutes or until cabbage is soft yet not mushy.
Season with salt, fresh lime juice and sugar (if using). Remove lemongrass, lime leaves and galangal slices, or let guests know they’re there and to remove as they go – don’t eat! Garnish with cilantro and chives. Serve.
This is all about enjoying fresh spring veggies! Don’t be shy about tasting and checking texture as you go, that’s how you’ll know when to add the next ingredients.
Ingredients
1 lb pasta – Conchiglie, Farfalle, Fusilli…fun shapes!
1 leek – white and light green part, cut into thin half moons
4 – 6 cloves garlic, minced
¼ lb sugar snap peas, de-stringed and cut into ½ inch pieces
¾ lb asparagus, woody ends removed, cut thinly on the bias
¼ lb zucchini – one small, diced
¼ lb oyster mushrooms, pulled apart into strands and strands cut in half
3 Tbsp fresh mint chiffonade, plus mint sprigs for garnish
Zest and juice from 1 lemon
¼ – ½ cup dry white wine, like pinot grigio or sauvignon blanc
4 Tbsp olive oil, divided
4 Tsp butter – cubed small
½ cup shredded Parmesan, plus shaved curls for garnish
Salt and pepper to taste
Directions
Cook pasta according to package directions, toss with 2 Tbsp olive oil once drained to prevent sticking.
In a large sauté pan over medium heat, add olive oil and half the butter. Once warmed, stir in leeks and cook for 3-4 minutes until starting to soften. Add garlic and cook two minutes more.
Add diced zucchini and cook until edges are softening, about 4-5 minutes. Add asparagus, white wine, lemon juice and zest. Stir well, turn heat down a little and put a lid on so everything steams a little. Cook another 2-3 minutes. Add a little salt and pepper.
Remove lid, gently stir in sugar snap peas and oyster mushroom. After about two minutes, add rest of butter and shredded Parmesan. Once liquid has thickened and peas/shrooms are cooked to your liking, add in pasta and 2 Tbsp mint chiffonade. Adjust salt and pepper.
Divide into servings and top with rest of mint chiffonade, curls of Parmesan that you shave with a veggie peeler from a chunk of cheese and mint sprigs.
Here’s a recipe for a Cambodian beef dish – Lok Lak. Vietnamese cuisine also features a similar dish – Bò lúc lắc or Shaking Beef. It’s a great way to enjoy the powers of a good marinade.
Learn more about marinades in our The Union article.
Ingredients
¼ cup oyster sauce
8 cloves garlic, minced
3 Tbsp mirin
1 Tbsp tomato paste
1 Tbsp fish sauce
1 ½ tsp soy sauce
1 Tbsp brown sugar
1 Tbsp ginger – finely minced or ground with a microplane
2 Tbsp arrowroot starch
3 tsp ground black pepper, divided
¼ cup water
1 tsp Better Than Bouillon
2 lbs steak – New York, ribeye or sirloin – cut into ¾ inch cubes or on the bias into strips
2 green onions, sliced – white and green parts separated
3 Tbsp olive oil
1 tsp salt
¼ cup fresh lime juice
½ head romaine lettuce, or 1 head butter lettuce, leaves separated
2 large red tomatoes, sliced – slightly unripe
Cooked jasmine rice, for serving
Optional: 1 cup sliced shiitake mushrooms
Directions
In a small bowl, combine oyster sauce, garlic, mirin, tomato paste, fish sauce, soy sauce, brown sugar, ginger and 2 tsp pepper.
In a medium bowl, stir together Better Than Bouillon and water. Once incorporated, add arrowroot starch and stir until smooth. Stir in beef to coat. Add ¼ cup of the sauce from the small bowl and again stir to coat. Cover and refrigerate beef 8 hours. Cover and refrigerate sauce until ready to cook beef.
Heat oil in a wok or large sauté pan over high heat. Add beef and shake to get a brown sear on all sides, about 5 minutes. Add remaining prepared sauce, shiitakes (if using) and white parts of green onions, shaking pan often, for about 3-4 more minutes.
In a small bowl, stir together lime juice, salt and 1 tsp pepper.
Place lettuce leaves and tomato slices on a platter with beef on top. Add cooked jasmine rice on the side. Top rice with green onions and serve with seasoned lime juice.
