Easter will quickly be upon us and ham is the traditional main course for the holiday dinner. This Honey Dijon Ham recipe is little different twist to the family favorite. To accompany it you might like to make your own Amish Potato Salad as tasty side dish. Happy Easter!
Honey Dijon Ham
boneless fully cooked ham (about 3 pounds)
1/3 cup honey
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 tablespoon water
Place ham in a shallow roasting pan.
Bake uncovered at 325 degrees for 45-50 minutes.
Combine honey, mustard and sugar.
Brush 3 tablespoons over ham.
Bake for 10-15 minutes longer until ham is heated through.
Stir water into remaining glaze; heat through and serve with ham.
Makes 6-8 servings.
Amish Potato Salad
1 pound of potatoes, peeled, boiled and cubed
2 hard-cooked eggs, divided and chopped
2 tablespoons chopped sweet pickles
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon yellow mustard
1/4 cup sugar (or to taste)
1 teaspoon vinegar
Salt and pepper to taste
Paprika (for garnish) optional
Place potatoes, chopped hard-boiled egg whites and chopped pickles in a large bowl.
In a small bowl, combine mayonnaise, egg yolks (hard boiled), sour cream, mustard, sugar, vinegar and salt and pepper.
Mix well.
Pour over potatoes and hard-boiled egg whites and gently stir until thoroughly coated.
Sprinkle with paprika, if desired.
Refrigerate and cool at least 30 minutes before serving.
Makes 6 servings.
