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Our Easter meal- Ham with Orange and Brown Sugar glaze, Rustic twice baked potato casserole and Vanilla Glazed Baby carrots

Laid back holiday here, just the 3 of us.    I started the day off baking a double layer pineapple upside down cake.    Once it came out of the oven, I baked off the red potatoes for the Rustic Twice-Baked Potato Casserole.  Assembling the casserole went quick.  I only had whole milk on hand, and I used chives for the green onions. 

I had picked up a nice spiral ham, but the glaze packet ingredients didn’t thrill me so I went searching for another one in my to-try pile.   The Easter ham with orange and brown sugar glaze  was perfect since I had a tiny bit of OJ to use up.     I put the potatoes and the ham in together for 90 minutes at 275 degrees. The house smelled so good!  

I started the Vanilla glazed baby carrots while the oven was heating up to temp for the ham glaze.    I tightly covered the potatoes with foil and put them on a heating pad.    Ham went back into the oven, along with a sheet pan of take and bake rolls.    Managed to get everything to the table hot and and the same time, though I was rushing the carrots at the end and they got a little dark.

* Exported from MasterCook *

Rustic Twice-Baked Potato Casserole

  5                lbs  russet potatoes -- baked (approx. 12 cups when chopped)-- used red skinned
     3/4           cup  low fat Greek yogurt
     1/4           cup  skim milk- used whole
     1/2           cup  grated Parmesan cheese
  8                oz.  sharp cheddar cheese -- grated & divided- bought shredded
     3/4      teaspoon  dry ground mustard
     3/4      teaspoon  garlic powder (or 2-3 minced garlic cloves)- used garlic powder
     1/4      teaspoon  onion powder
  1 1/2       teaspoon  kosher salt
  1           teaspoon  ground black pepper
  1             dashes  cayenne pepper (optional) -- (1 to 2)- used 1 quick dash
  1                cup  chopped green onions -- white and green parts, divided- used dried chives

TO BAKE WHOLE POTATOES: Preheat oven to 400 degrees. Scrub potatoes under running water. Use a metal fork to poke a few holes in each potato. Place on rack in oven and bake for 50-60 minutes, until soft when squeezed. Remove and cool completely or refrigerate for assembling casserole later.
TO ASSEMBLE CASSEROLE: Preheat oven to 350 degrees. Leaving skin on, chop baked, cooled potatoes into 3/4" cubes and add to large bowl. In separate small bowl, add yogurt, milk, Parmesan cheese, 1/2 cup shredded cheddar cheese, dry mustard, garlic powder, onion powder, salt, pepper, cayenne (if using), and 3/4 cup green onions; stir until combined. Pour over potatoes and toss until mixed. Transfer mixture to an oiled or sprayed 3-quart (9x13") clear baking dish. Sprinkle remaining cheddar cheese on top.*** Bake uncovered 45-55 minutes, until lightly browned on top, and edges and bottom are visibly well browned. Remove from oven and sprinkle 1/4 cup chopped green onions on top.
***MAKE AHEAD TIP. You can stop at this point, cover the dish and refrigerate it for up to 1 day in advance. Remove from the fridge a half-hour before you want to bake it, so it warms to room temperature first.
LEFTOVERS? Keep them in the fridge and reheat  in the oven, or on the stove top or grill. Try reheating in a skillet on the stove-top in order to restore those crispy, brown parts. Great with breakfast that way. Or, wrap it in a foil packet and reheat it on the grill--it can also get brown and crispy that way.
NUTRITIONAL INFO (for a 2/3 cup serving): 145 calories, 4.7g fat, 19.5g carbs, 2.9gfiber, 6.5g protein; Weight Watchers PtsPlus: 4


* Exported from MasterCook *

Easter ham with orange and brown sugar glaze

  8              pound  bone-in ham -- spiral sliced optional-  used bone-in 8lb spiral ham
  1         tablespoon  whole cloves ( had no whole cloves, so I added  1t ground cloves in with the glaze)
     1/4           cup  brown sugar
  2        tablespoons  orange juice
     1/2      teaspoon  mustard powder
     1/4      teaspoon  ground nutmeg

Preheat the oven to 275 degrees.    Put the ham cut side down in a rimmed baking sheet  (I used a 13x9 pan). Cover with foil and bake about 90 mins.    Don’t overheat, it will dry out.  

Take ham out of the oven, raise temp to 425 degrees.    Combine glaze ingredients and brush over ham.  I spread the layers slightly so it got down between the slices a little.     Cook, uncovered for about 5 mins more, until the glazes browns and bubbles.

* Exported from MasterCook *

Vanilla Glazed Baby Carrots

½ package of baby carrots
  2         tablespoon  honey
     2/3                vanilla bean (or 2 teaspoon vanilla extract)
2 tablespoons  unsalted butter
  2           teaspoons  white wine vinegar
  1  large  pinch  salt

Place all ingredients in a single layer in a large pan.    Bring it up to a simmer, then turn the heat down.  Continue to cook until the liquid is almost gone and the carrots are completely cooked through and glazed.



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