Ham is the traditional Easter meal in many households and today I want to share some ideas for ham again for my newer readers. Then, I’ll share a new recipe for lovely spring asparagus to go with it. Last year I think I found the absolute most perfect way to serve a Slow Cooked Holiday Ham, and blogged about this during last fall’s Autumn Jubilee. (The link for the zucchini on the plate below is on the linked Holiday Ham post.)
Since most hams nowadays are fully cooked (see the original post on that too), just heating them to food safe is enough, and preserves the juiciness. One method uses parchment to cover the ham in a roasting pan. Do not use grocery store paper bags like your mother used to do, as today’s bags are made with chemicals that are not food safe.
See the linked post, Slow Cooked Holiday Ham, for the recipe and instructions on both this method and the next one.
The other method uses my Kitchen Aid 6-Quart Oval Slow Cooker (Amazon affiliate link) set on low for a four hour slow cooking. I like the programmable controls which will switch the cooker to a keep warm mode when the time is up.
Now, for something new and different, serve Asparagus with Roasted Garlic and Sun Dried Tomatoes with your ham. See my post on Roasted Garlic to learn how to roast and not steam your oven baked garlic bulbs, plus another great recipe for a baked spinach. This asparagus dish cooks in just a few minutes on the stove top. Just place the asparagus, roasted garlic, green onions and chopped sun dried tomatoes in a pan over medium high heat with a bit of butter.
Cook for about four to five minutes, tossing frequently until butter is melted, onions are translucent and the garlic and tomatoes are soft. The asparagus will be crisp tender.
Delicious! This asparagus has so much flavor, it could work as a vegetarian entree. Gluten free too, for my readers that need that.
Asparagus with Roasted Garlic and Sun Dried Tomatoes
1 pound fresh asparagus, trimmed
1 tablespoon roasted garlic
1 tablespoon diced sun dried tomatoes
1 tablespoon butter
2 green onions, chopped
Place all ingredients in a saucepan over medium high heat. Cook for four to five minutes, tossing frequently until butter is melted, onions are translucent and the garlic and tomatoes are soft. The asparagus will be crisp tender. Serve immediately. Amounts may be adjusted for taste. Serves 4.
It makes a fine base for a lovely grilled chop for a summer meal. With a yummy salad, who needs carbs?
Download the pdf – Asparagus with Roasted Garlic and Sun Dried Tomatoes.
So, this will be our Easter meal, with succulent ham, a fresh salad, and this flavorful asparagus. It is a nice twist on the traditional flavors of spring, and a great way to celebrate National Garlic Day on April 19th.
So, if you need a reason to gather the family for a holiday meal, celebrate Earth Day on the 20th, Easter on the 21st, Arbor Day in the US and St George’s Day in the UK on the 23rd, What is on the menu for your Easter or Spring (or Autumn for my southern hemisphere readers) Holiday dinner?
Share your recipes for Easter dinner in our facebook group – From My Carolina Home Project Sharing on Facebook. Please comment on each other’s shares too, being a part of the From My Carolina Home community is fun!