easter

Mustard Glazed Ham

Mustard Glazed Ham is a bone-in, spiral cut ham baked with glaze made from honey, brown sugar, ham drippings and stone ground mustard.

After that Air Fryer Salmon with Brown Sugar Glaze from last week, I decided that a similar recipe for ham needed to be done with the upcoming Easter holiday around the corner. I wanted the glaze to have great mustard flavor with a touch of sweetness that roasted up beautifully. This Mustard Glazed Ham really works and makes a gorgeous main course on your holiday table. We pair this ham with Cream Cheese Mashed Potatoes, gravy and Roasted Asparagus. Simple, traditional, gorgeous food- that’s what it’s all about.

Mustard Glazed Ham

I really focused on pulling that mustard flavor out with this Mustard Glazed Ham. Expect that little mustard kick with each glazed bite! It is really delicious. My ten-year-old asked if I could just give him “end” pieces because it was tasty. He just wanted to eat the glaze and I can’t even blame him.

How To Keep Your Ham Moist

Ham is one of those foods that can very easily be dried out when cooking. This can be because it is over-cooked or not properly prepped before cooking. I kept this recipe really simple today and if followed correctly, you will get a very moist ham. Here are the main three things to pay attention to while cooking this ham:

WATER

Instead of having the ham baste in its juice, we are cooking it in a roasting pan. This means we will need to count on steam to keep moisture inside the ham. Steam comes from water so put 1/2 cup of water in the bottom of your roasting pan and you can go ahead and add any extra ham juices leftover from the packaging.

FOIL

You can’t steam well in an open area. Right? Think of a hot shower in a small bathroom. When the door is closed, their is crazy steam. When the door is open, there is virtually no steam. We all know this. Same applies in the oven. Create a small area to steam the ham like a closed door while showering. That aluminum foil over the top of the ham needs to be fitted tightly with the roasting pan.

COOK TIME

Be mindful not to over-cook the ham. Most hams are already cooked meaning we just need to re-heat. Pick a bone-in, pre-cooked, spiral-cut ham in the 8-10 pound range. Now, bake 10 minutes for every pound. An 8 pound ham would cook for 80 minutes and a 10 pound ham would cook for 100 minutes. Once the ham is cooked, you crank the heat, remove the foil and pour the glaze on to roast.

Note that you can cook a larger ham if needed. Adjust your cook time accordingly using the 10 minutes per pound calculation.

Mustard Glazed Ham

Mustard Glazed Ham is a bone-in, spiral cut ham baked with glaze made from honey, brown sugar, ham drippings and stone ground mustard.

Course dinner

Cuisine American

Keyword Easter, Ham, Holiday

Prep Time 15 minutes

Cook Time 1 hour 35 minutes

Resting Time 10 minutes

Total Time 1 hour 50 minutes

Author Amber

Ingredients

8-10 Pound Spiral Cut Ham Bone-In, pre-cooked
1/2 Cup Honey
1/2 Cup Stone Ground Mustard
1 Cup Brown Sugar
1/2 Cup Ham Drippings
1/2 Cup Water

Instructions

Heat oven to 325 degrees.
Place the ham onto the rack in a roasting pan.
Add 1/2 cup of water to the bottom of the pan. I also like to add in extra ham juices from the bag the ham came in.
Wrap the the top in aluminum foil. Make sure you have a tight wrap where the ham can steam inside.
Bake for 10 minutes per pound. My ham was 8 pounds so I cooked it 80 minutes.
When there is 20 minutes left for your ham to cook, begin the glaze.
Using a basting syringe, pull 1/2 cup worth of ham drippings and put the liquid in a non-stick pan on the stove-top. Make sure to cover the ham back up well.
Along with the ham drippings, add honey, stone ground mustard and brown sugar. Bring the glaze to a low simmer and let simmer for 5 minutes. Set to the side.
After the ham has cooked, take it out of the oven and raise the oven temperature to 425 degrees.
Remove the foil and pour half the glaze over top of the ham.
Return to the oven for 10 minutes. Leave the foil off.
Pour the rest of the glaze over top and cook another 5 minutes.
Remove from oven and let rest 10 minutes before serving.

Notes

You may substitute butter for pan drippings to create your glaze.

Easter Bunny Cupcakes

Easter Bunny Cupcakes are made with white cake mix, a sweet buttercream frosting, sprinkles and an adorable milk chocolate bunny on top.

I know it sounds crazy but Easter is less than a month away! Time to get the kids their Easter outfits, make some brunch plans and enjoy some Easter inspired desserts like these cute cupcakes. They really are the perfect addition to an Easter tablescape or family gathering.

Easter Bunny Cupcakes

Easter Bunny Cupcakes start with a box of white cake mix! So easy- just add some milk, butter and eggs to the mix to create a delicious, moist cupcake that tastes like it came from a bakery. The buttercream frosting is a butter/vegetable shortening blend to form a stable, pipable frosting so the “grass” has a lot of dimension and holds up.

Tips & Tricks

All About That Buttercream!

A pipable buttercream is very important to make perfect “grass”. The frosting should be stiff but not so much that it hurts your wrist to decorate with. I like to use the combination of butter and vegetable shortening to create that stiffness. Add the vanilla extract and then the confectioners sugar in increments until everything is combined. You should be left with a very thick frosting that will be needed thinning out. 1 teaspoon of water beat into the frosting should do this.

Easter Bunny Cupcakes

Easter Bunny Cupcakes are made with white cake mix, a sweet buttercream frosting, sprinkles and an adorable milk chocolate bunny on top.

Course Dessert

Cuisine American

Keyword easter, cupcakes

Prep Time 30 minutes

Cook Time 16 minutes

resting time 10 minutes

Total Time 46 minutes

Servings 24 Cupcakes

Author Amber

Ingredients

Cupcakes

1/2 cup unsalted butter softened
1 box cake mix
1 cup whole milk
3 eggs

Buttercream Frosting

1/2 cup vegetable shortening
1/2 cup unsalted butter softened
1 teaspoon vanilla extract
4 cups confectioners sugar
green food dye
water

Garnish

confetti sprinkles
Lindt extra small chocolate bunnies
Whopper Robin Egg chocolates

Instructions

Heat oven to 350 degrees.
Place 1/2 cup softened butter into mixing bowl, use a hand or stand mixer to beat butter until creamy.
Add cake mix, followed by milk and beat.
Add eggs, one at a time.
Place cupcake liners into muffin pan and fill each 3/4 full of cake batter.
Cook for 15-18 minutes.
Remove cupcakes from oven and let cool.
Begin frosting. Place 1/2 cup butter and 1/2 cup vegetable shortening into a mixing bowl. Use a hand or stand mixer to beat until creamy.
Add 1 teaspoon vanilla extract and the 4 cups of confectioners sugar into bowl in increments until fully blended.
Add green food coloring until at desired color.
Add a pinch of water if the frosting is too thick. Start with a teaspoon of water to thin it out but you want this frosting to be thick and pipable.
Fill a pastry bag with the frosting with a #233 tip for grass. Decorate each cupcake.
Add some confetti sprinkles and a chocolate bunny on each. You can even make some cupcakes with a couple Whopper Robin Eggs int he center instead of a bunny.

Magnolia Lemon Pie with Candied Lemon Slices

Magnolia Lemon Pie with Candied Lemon Slices is a deliciously tart pie made with sweetened condensed milk, egg yolks and freshly squeezed lemons in a graham cracker crust topped with homemade candied lemon slices and whipped cream.

While, I am a peanut butter and chocolate dessert kind of girl, every once in awhile, I want a dessert that is sweet, tart and creamy. This Magnolia Lemon Pie with Candied Lemon Slices is just that! Plus, both my kids really enjoy these types of desserts so it a nice treat for them too.

Magnolia Lemon Pie with Candied Lemon Slices

This Magnolia Lemon Pie with Candied Lemon Slices recipe was inspired from Joanna Gaines and her favorite lemon pie from Magnolia. This pie is vibrant, beautiful, fresh and perfect for spring entertaining, dinner parties or even the Easter holiday. This is a super simple pie to create with a bake time of less than 20 minutes and is a breeze to whip together. Make this pie for your next family get together and promise everyone will be begging for more!

Tips & Tricks

Lemon Pie

This lemon pie filling is crazy simple! Just make sure to use fresh egg yolks and once you have beaten the filing mixture, by and release some of the air bubbles by tapping the bowl on the counter before pouring into the pie crust to bake.

Whipped Cream Topping

You want to beat heavy cream, confectioners sugar and vanilla extract together to form a nice whipped cream topping for your pie which will take about 7 minutes to form a stiff peak. As you beat the mixture, look for trails being left in the mix. At that moment, you want to pay attention to ensure you don’t over mix. The whipped cream will be stiff and hold it’s shape. This means it is time to serve.

Candied Lemon Slices

The candied lemon slices make this pie really fun and is a great spin off the original recipe. The hardest part of making these candied lemon slices is the waiting period after simmering them so make sure to make them in advance. If you forget, no biggie! Just use fresh lemon slices or decorate the pie however you please!

Don’t toss that sugar water you simmered the lemon slices in! Save it for later as a lemon simple syrup to use in cocktails, to make sorbet or as part of a sweet dressing.

Magnolia Lemon Pie with Candied Lemon Slices

Magnolia Lemon Pie with Candied Lemon Slices is a deliciously tart pie made with sweetened condensed milk and freshly squeezed lemons in a graham cracker crust topped with homemade candied lemon slices and whipped cream.

Course Dessert

Keyword dessert, lemon, pie

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Servings 8 slices

Author Amber

Ingredients

Candied Lemon Slices

2 lemon sliced
1 cup granulated sugar
1 cup water

Lemon Pie Filling

28 ounces sweetened condensed milk (2 cans)
3 egg yolks
2/3 cup lemon juice (4 lemons)
salt

Graham Cracker Crust

10 graham crackers (1 sleeve)
6 Tablespoons butter melted
2 Tablespoons brown sugar

Whipped Cream Topping

2 cuips heavy whipping cream
3 Tablespoons confectioners sugar
1/2 teaspoon vanilla extract

Instructions

24 hours prior to servings your pie, begin the candied lemon slices. Wash and slice 2 lemons.
In a saucepan on the stove top, bring 1 cup of water and 1 cup of sugar to a simmer and then add in lemon slices. Simmer for 15 minutes and place onto parchment for a day.
Begin the crust. first pre-heat oven to 350 degrees.
Place the graham crackers and brown sugar into a food processor and blend for 1 minute. Add the melted butter and blend for another 30 seconds.
Press the graham cracker mixture into the bottom of an 8 inch pie pan. I use spatula to press the graham cracker down and come up the the sides.
Bake the crust for 8 minutes.
Begin the lemon pie filling. In a large mixing bowl, add condensed milk, egg yolks, and a pinch of salt. Juice about 4 lemons to get 2/3 cup fresh lemon juice and place into the mixing bowl. I like to juice the lemons into a separate small bowl and then add the juice to ensure I don't drop in any lemon seeds. Use a hand or stand mixer to beat the mix for 5 minutes,
Pat the bowl down on the counter top a few times to get the air bubbles out and then pour over baked pie crust.
Bake another 10 minutes.
Remove from oven, let the pie cool and then place in refrigerator for 2 hours.
As the pie chills in the refrigerator, make the whipped topping. In a mixing bowl, add 2 cups heavy whipping cream , 3 Tablespoons confectioners sugar and 1/4 teaspoon vanilla extract. Use a stand or hand mixer to beat until you have reached a firm peak which takes about 7 minutes.
Decorate the pie with the candied lemon slices and serve with a dollop of whipped cream. Mint is optional to add a pop of color.

Notes

A touch of yellow food dye was also added in for these photos. Try 5 squirts for a more vibrant pie if you please!

Are you typically a chocolate dessert eater or do you love more tart desserts like this Lemon Pie? Let me know in the comments below and tell me how this dessert fit into your spring planning.

Mini Easter Cheesecakes

Mini Easter Cheesecakes with a simple graham cracker crust, cheesecake with a little nest of chocolate frosting and Robin eggs. Cute and festive for your Easter get together!

I love this time of year when the weather starts to warm up and families get together for grill outs and activities. One thing that I love to do is cook for my family! Spring just inspires me to do so. I wanted to create a recipe that really brings out the fun in the upcoming Easter festivities but still be an indulgent treat. Of course, I have a deep love for cheesecake so here comes Mini Easter Cheesecakes.

Making cheesecake can be difficult but this recipe is perfect for those that have little or even no experience baking cheesecake. You will put the graham cracker in the food processor or just chop them into crumbs. Mix with some melted butter and press into some cupcake liners in the muffin pan. Bake for 5 minutes, cool, and mix the cheesecake filling. The trick to a good cheesecake is using cream cheese that is not too cold. This helps you get a nice creamy consistency and will bake up perfectly. Once the cheesecake filling is mixed, fill each cupcake liner and pop into the oven once again. Let cool and decorate.

Decorations are really easy for these Mini Easter Cheesecakes. I used a premade chocolate frosting. You are welcome to whip up your own buttercream of course if you wish. I just wanted to keep this recipe as quick and as convenient as possible so the premade worked out just fine for me. Frost a ring around the edge of each cheesecake. Finely chop some chocolate from a milk chocolate or dark chocolate bar and sprinkle over top. Set in 3 Robin Eggs and done. Let chill and serve!

How do you plan on spending this Easter? Do you also get together with your family for a dinner, dessert, crafts, egg decorating?

Mini Easter Cheesecakes

1 cup graham cracker crumbs
4 tablespoons unsalted butter
16 ounces cream cheese
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup sugar
.5 milk chocolate bar
1 cup chocolate frosting
36 candy Robin Eggs

Gather ingredients, muffin pan, cupcake liners, mixing bowls, hand or stand mixer, measuring cups, knife, cutting board, frosting bag and tip.
Preheat oven to 325 degrees.
Place cupcake liners into muffin pan.
Crush a sleeve of graham crackers either in a Ziploc bag or in a food processor.
Melt 4 tablespoons of unsalted butter and add to graham cracker crumbs.
Place a spoonful of graham cracker mixture into each cupcake liner pressing the crackers down.
Bake for 5 minutes, let cool.
In a medium mixing bowl, add cream cheese, 2 eggs, 1 tablespoon lemon juice, 1 teaspoon vanilla extract and 3/4 cup sugar. use a hand or stand mixer to blend until creamy and smooth. If you let the cream cheese sit out to warm up before this step, the mixture will turn out much more consistent than using cold cream cheese straight from the fridge.
Fill each cupcake liner 3/4 full of the cheesecake filling.
Bake for 20 minutes and let cool.
Decorate your cheesecakes! Place the chocolate frosting into a frosting bag and frost a circle around the edge of each cheesecake.
Finely chop your chocolate bar and sprinkle chunks over the top of each cheesecake.
Place 3 Robin Eggs on each and enjoy!

Share this recipe on Pinterest with your friends:

easter

Mustard Glazed Ham