Our family celebrates Easter with a mountain of appetizers, a great meal, and lots of laughter. We usually have twenty-one for a sit-down dinner and each family brings a contribution to enhance the event. Below is what Studs and I prepare. Hope you enjoy it.
Ham Baked in Bread
My Mom’s Potato Salad
Fresh Green Beans
Black Olives in Oil
Fresh Fruit Salad
White Wine – Riesling
🐥 Ham Baked in Bread
- 7# smoked ham – I use Kentucky Legend. It’s excellent
- 3 packages prepared pizza dough found in the refrigerated section of the grocery store
- ½ cup water for sealing seams
Preheat oven to 350° F.
Roll the dough into a rectangle. Lay ham curved side down onto dough. Gently lift the dough to wrap the ham securely. Be careful not to rip the dough.
Dip your fingertips in the water, then rub them along the seams to seal. This may take several water dips to achieve. Place the ham seam side down, so it doesn’t burst during baking, on a non-stick cookie sheet or shallow roasting pan. Bake 20 minutes per pound or until bread is toasty brown.
Remove the ham from the oven and let cool until you can touch the bread without burning your hands. With a sharp, thin knife, cut off just the top portion to create a lid. Carve the ham and remaining bread into slices. Don’t worry if the bread falls apart as you slice it. This can happen. Discard any scrapes. Lay the ham and bread on a serving platter. The bread will be a little soggy, and that’s good, because it has soaked up the ham juices. Cover with the lid you cut off earlier.
Right before you serve, cut the lid into neat slices, lay them around and over the ham. Your guests will love it.
🐥 My Mom’s Potato Salad
- 1 medium red potato per person
- 1 hardboiled egg for every 2 potatoes
- 1 stalk celery for every 4 potatoes chopped small
- ½ medium onion for every 4 potatoes chopped small
- Mayonnaise – NO substitutes
Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool.
While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a full boil, then shut off the heat and allow to sit on the burner for 7 minutes. Peel, then slice in half widthwise and lengthwise. Slice into the bite size pieces. Set aside covered with plastic wrap or a paper towel to eliminate drying out.
Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Add eggs. Mix well.
Scrape the skins off the potatoes. Slice in half widthwise then lengthwise. Slice into the bite size pieces. Add two at a time to the mayo blend and mix well. Continue until all the potatoes are added.
Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Cover and refrigerate until ready to serve.
🐥 Fresh Green Beans
- 1 lb. fresh green beans trimmed
- 2 – TBL. Butter
- Fresh ground black pepper
Bring large pot of water to a hard boil. A high heat setting is best.
Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.
Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper to taste and stir again.
They may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.
🐥 Black Olives in Oil
- 1 can medium pitted black olives
- 3 garlic cloves
- Olive oil
- Glass jar with a secure lid
Drain the black olives and pour them into the jar. Crush the garlic into the jar. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.
To serve, set the jar on the counter until the oil becomes clear and returns to its normal consistency, which may take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives. The mixture will stay good up to two months.
🐥 Fresh Fruit Salad
- Banana sliced
- Cantaloupe sliced
- Pineapple sliced
- Kiwis sliced
- Red grapes seedless halved
Combine all the fruit into a mixing bowl. Add a few drops lime or lemon juice to stop the bananas from turning brown. Gently stir to blend the fruit.
Pour into a glass bowl, cover and chill until time to serve.