Trying to figure out what to prepare for Easter Sunday dinner, and still save some money? How about an old-fashioned ham -- complete with the bone so that you can make sandwiches, omelets, and soup for "leftovers"!
If you prepare a bone-in ham, you will usually spend less for a comparable amount of product, because you have eliminated the need for the labor to trim / slice / spiral / shape - - - all of the things that are done for you when you buy a pre-cut ham. So, shop for a bone-in butt end (more meat, less bone) or shank (more bone, fewer nice servings) ham. Figure about 1/2 lb / person when you purchase the ham. If you want more leftovers -- buy a bigger ham.
The ham is already pre-cooked, so you really only need to get it nicely heated throughout. Set your oven to 350 degrees. Unwrap the ham, making sure to remove any plastic-like coverings or supports. Place the ham on a trivet inside your roasting pan, laying it so that the side with the most fat is on top. It will take 2 to 2 1/2 hours for an 8 - 10 pound ham to get fully heated. When you're ready to serve the ham, move the entire ham to a large serving platter and carve it at the table!
Twice-Baked potatoes make a great accompaniment to the ham, and these can be prepared ahead of time and then heated with the ham before serving.
Twice-Baked Potatoes (@8 servings)
6 large Idaho Baking Potatoes
1/2 cup butter (better for you than margarine and it tastes better)
or Smart Balance (South Beach diet approved)
1 cup sour cream (reg, lite or fat free)
2 tbsp to 1/4 cup milk to thin (if needed)
1/2 tsp salt
1/2 tsp white or black pepper
1 tsp pure horseradish (optional)
1 1/2 cups shredded cheddar (or other) cheese
1/4 cup finely diced green onion (tops included)
Heat the oven to 425 degrees. Wash the potatoes to remove any dirt, and then prick them once with a fork to allow the steam to escape. Place in the heated oven and bake for 45 - 50 minutes. You should be able to squeeze them slightly when you test them.
Remove the potatoes from the oven and place them on a cutting board. While they are still hot, cut them in half lengthwise and scoop out the potato being careful not to break the skins. Using a mixer, whip the potatoes and butter to break them up. Add the sour cream and any milk needed to thin the potatoes. The texture should be thicker than mashed potatoes when you finish. Add the salt, pepper, horseradish, onions, and cheese and mix thoroughly.
Scoop the potato mixture into the reserved skins, filling them to create a nicely rounded top. You will likely have 3 to 4 potato-skin halves left over. Save these and prepare them for a snack tossed lightly in olive oil, salt and pepper, and roasted in the oven at 425 degree for 12 - 15 minutes.
Once you have the twice-baked potatoes prepared you can put them in freezer and when frozen, bag them to serve at a later date. If you are serving the potatoes later the same day, refrigerate them, and then heat in the oven at 325 to 350 degrees for about 20 minutes so that they are slightly browned on top! Enjoy!
