“I’d like an Easter menu that’s both delicious and beautiful.”
—Amy Phillips, Columbus, Ohio

Every holiday feast needs a standout main course. For a beautiful and memorable Easter dinner, this spectacular baked ham brings flavor, color and tradition to your table on one of the happiest and holiest of holidays. Besides being delicious, it’s relatively easy to make. So is the yummy pea soup and, thanks to a premade crust, my lemon meringue pie.

–Sheila

Baked Ham With Glazed Apricots & Prunes

Constant basting is the trick to a glistening baked ham. Do slice the meat thinly. This fruit-studded centerpiece of a main course is among the most popular recipes from the original Silver Palate Cookbook. Once you make it, you'll see why.

•1 ready-to-eat, bone-in ham (12 to 16 pounds)
•Whole cloves, to cover surface of the ham
•1/4 cup Dijon mustard
•1 cup dark-brown sugar
•3 cups apple juice
•1/2 pound dried apricots
•1 cup Madeira wine
•1/2 pound pitted prunes

1. Preheat the oven to 350°F.

2. Peel the skin from the ham and trim the fat, leaving about a 1/4-inch layer to protect the meat. With a sharp knife, score the fat in a diamond pattern.

3. Set the ham in a shallow roasting pan, insert a whole clove in the crossed point of each diamond and pat mustard evenly over the top and sides of the ham. Sprinkle the top with the brown sugar and pour apple juice into the bottom of the pan.

4. Bake the ham for 11⁄2 hours, basting frequently.

5. Meanwhile, combine the apricots and Madeira wine in a small saucepan. Bring to a boil, cover and remove from heat.

6. Thirty minutes prior to the end of baking, add apricots, cooking liquid and prunes to the roasting pan; continue to bake and baste.

7. Transfer the ham to a large platter. Decorate the top of the ham with apricots and prunes, attaching them with toothpicks.   Skim the fat from the pan juices  and discard. Pour the pan juices into a sauceboat. Serve the ham with the pan juices and your favorite mustards and chutneys.

Serves 20. Per serving: 420 calories, 30g carbohydrate, 42g protein, 13g fat, 130mg cholesterol.

Creamy Minted Sweet Pea Soup

For truly smooth texture, puree the soup, then strain it to remove any pea skins.

•2 leeks, tough outer leaves removed
•1 tablespoon vinegar
•2 tablespoons unsalted butter
•2 tablespoons olive oil
•4 packages (10 ounces each) frozen peas, thawed
•8 cups chicken broth
•1 cup fresh mint leaves
•1 cup heavy (whipping) cream
•Salt and pepper, to taste
•Crème fraîche, for garnish
•Fresh chives, for garnish

1. Trim the roots and all but 2 inches of green from the leeks; halve lengthwise. Place in a bowl; add the vinegar and enough water to cover; soak for 30 minutes to remove dirt. Carefully remove the leeks, rinse and pat dry. Chop coarsely.

2. Melt the butter with the oil in a large, heavy pot over medium-low heat. Add leeks and cook until softened, about 12 minutes, stirring occasionally.
3. Add peas and broth to the pot; bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes. Add mint and cool slightly.

4. Puree soup in batches until smooth.

5. Add the cream and season with salt and pepper. To serve cold, cover and chill well in the refrigerator. To serve hot, reheat gently; do not boil. Garnish each portion with a dollop of crème fraîche and sprinkle with fresh chives.

Serves 8. Per serving: 290 calories, 24g carbohydrate, 9g protein, 18g fat, 55mg cholesterol.

Lemon Meringue Pie

When forming the peaks, use the back of a spoon to make some spectacular swirls.

Pie Crust:
•1 prepared unbaked
•9-inch pie crust or my Classic Pie Crust (click here for recipe)

Lemon Filling:
•1 1⁄4 cups sugar
•1/3 cup cornstarch
•1/4 teaspoon salt
•4 large egg yolks
•1/4 cup lemon juice and 2 tablespoons zest
•2 tablespoons butter

Meringue:
•5 large egg whites
•1/4 teaspoon cream of tartar
•1/4 teaspoon salt
•1/2 cup sugar

1. Preheat the oven to 350°F. Prebake the pie crust according to directions until light golden, usually about 13 minutes. Cool on a rack. Raise the oven to 400°F.

2. Prepare filling: Combine sugar, cornstarch and salt in a 2-quart pot. Stir in 11⁄2 cups tepid water until smooth. Place over medium heat and gently boil to thicken, stirring constantly, about 1 minute. Remove from heat.

3. Whisk yolks in a bowl. Whisking constantly, slowly pour 1/4 cup of hot sugar mixture into the yolks; whisk until smooth. Slowly whisk egg mixture back into the pot. Stir in the lemon juice, zest and butter; return to heat. Bring to a boil, stirring constantly, and boil to thicken for 1 minute; remove from heat. Pour filling into prepared pie crust.

4. Prepare meringue: Beat the egg whites, cream of tartar and salt in a large bowl with an electric mixer at low speed until soft peaks begin to form. Increase speed to medium  and add the sugar, a tablespoon at a time, beating just until stiff peaks form.

5. Spoon meringue over the filling, mounding it in the center, then spreading it to the outer edges.

6. Bake the pie in the center of the oven until the edges of the meringue are lightly browned, 5 to 7 minutes. Cool on a rack to room temperature, then refrigerate at least 3 hours before serving.

Serves 8. Per serving: 410 calories, 61g carbohydrate, 5g protein, 16g fat, 115mg cholesterol.

Classic Pie Crust

If you prefer to bake your own crust—and many of us do—here’s a terrific all-purpose crust.

•1 cup all-purpose flour
•1/2 teaspoon salt
•6 tablespoons solid vegetable shortening, cut into small pieces
•2 to 3 tablespoons ice water

1. Combine the flour and salt in a food processor, and pulse on and off to mix. Add the shortening and pulse the machine on and off until the mixture resembles coarse meal.

2. With the machine running, trickle in 2 tablespoons of ice water through the feed tube, just until the dough gathers together. (If the dough seems dry add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.) Remove the dough from the machine. Flatten it with the palm of your hand to form a thick disk. Wrap the disk in plastic wrap and chill in the refrigerator for at least 1 hour.

3. Remove the dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8 inch thick and 2 inches larger than the pie plate. Work quickly as the dough can become sticky.  Use a spatula to help lift the dough and fold it loosely in half, then into quarters. Gently transfer it to a pie plate, centering the corner of the dough in the center of the pie plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it together gently. Trim the dough, leaving a 1-inch overhang, turn the edge under and flute it decoratively. Makes enough for a 9-inch crust pie.

Serves 8. Per serving: 150 calories, 12g carbohydrate, 2g protein, 11g fat, no cholesterol.

Best Potato Gratin

This dish can be assembled ahead of time.

•2 cups heavy cream
•1 cup milk
•7 cloves of garlic, crushed
•2 sprigs fresh rosemary
•4 sprigs fresh thyme
•Salt and white pepper, to taste
•6 Idaho potatoes (about 3 pounds), peeled
•2 tablespoons butter

1. Preheat the oven to 375°F.

2. Bring the cream, milk, garlic, rosemary, thyme, salt and pepper to a low simmer; cook for 30 minutes. Strain into a bowl, discarding the herbs and garlic. Reserve.

3. While the mixture simmers, slice the potatoes 1/8-inch thick, rinse under cold water, drain and pat dry.

4. Grease a 9x13x2-inch gratin dish with 1 tablespoon butter. Arrange a layer of potatoes in rows, overlapping slightly; season with salt and pepper. Pour 1/2 cup of cream mixture over the potatoes. Repeat the process twice, then cover with remaining cream mixture. Dot with remaining butter; cover with foil.

5. Bake for 45 minutes; remove foil. Bake, uncovered, until golden brown, about 45 minutes more.

Serves 8. Per serving: 380 calories, 35g carbohydrate, 5g protein, 26g fat, 90mg cholesterol.


A new 25th anniversary edition of the classic Silver Palate Cookbook, by Sheila Lukins and Julee Rosso, is due in bookstores later this month.