Recipe: Easter Ham With Cherry Chutney

Serves 8 to 12.

Note: From JeanMarie Brownson.

• 1 cooked, bone-in butt end ham, about 8 lb.

• 1/2 c. beer or apple cider

• Fresh parsley

• Triple Cherry Bourbon Chutney (see recipe)

Directions

Bake ham 12 to 15 minutes per pound, until a meat thermometer or instant-read thermometer registers 140 degrees, 1 1/2 to 2 hours. Remove from oven.

Let ham rest 10 minutes. Then transfer it to carving board. Serve ham in thin slices. Garnish with parsley. Pass the chutney.

Nutrition information per 5 ounce servings, without chutney:

Calories205Fat8 gSodium1,705 mg

Carbohydrates2 gSaturated fat3 gAdded sugars2 g

Makes 2 generous cups.

Note: From JeanMarie Brownson.

• 1 (12 oz.) pkg. frozen, pitted, dark sweet cherries (about 3 c.)

• 1 (5 oz.) pkg. dried tart red cherries (about 1 c.)

• 1/2 c. (about 5 oz.) cherry preserves or cherry jam

• 2 tbsp. fresh orange juice

• 1/2 tsp. Dijon mustard

• 1/2 tsp. coarsely ground black pepper

• 1/2 tsp. salt

• 1 tbsp. cornstarch dissolved in 2 tbsp. cold water

Directions

In a small saucepan, stir together cherries, dried cherries, preserves, bourbon, orange juice, mustard, pepper and salt. Add 1/2 cup water; heat to a boil. Reduce heat to very low. Simmer uncovered, stirring often, until thickened and cherries have collapsed and liquid has thickened a bit, about 15 minutes.

Stir in dissolved cornstarch. Heat to a boil until mixture thickens. Cool. Stir in vinegar to taste, if using. Serve at room temperature.

Nutrition information per tablespoon:

Calories36Fat0 gSodium40 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 6 to 8.

Note: Any smoked, fully cooked ham or turkey will work here; if you purchase it from the deli, ask them to leave it in a thick piece so it makes a nice dice. The crispy Cheddar biscuit recipe included here makes for a great dish; a buttermilk biscuit mix will save some prep time. Or use 2 1/4 cups Original Bisquick Mix, the cheese and 2/3 cup milk (no need for the butter). To serve a larger crowd, double the creamy ham filling (but not the biscuits). Assemble everything in a 9- by 13-inch baking dish and bake 10 minutes longer. From JeanMarie Brownson.

Creamy ham filling:

• 1 1/2 tbsp. unsalted butter, plus more for pan

• 1/2 small red onion, finely chopped

• 1 c. thinly sliced cremini mushrooms

• 1/4 c. finely diced fennel bulb or celery

• 2 garlic cloves, crushed

• 1/4 c. dry white wine or white vermouth

• 1 c. low-sodium chicken broth

• 1/4 c. heavy whipping cream

• 4 c. (1 lb.) 1/2-in. diced cooked smoked ham or smoked turkey

• 1/2 c. defrosted frozen shelled edamame or peas

• 2 small green onions, trimmed, thinly sliced

• 1/4 tsp. dried tarragon or rosemary

• 1/8 tsp. dried thyme

• Hot red pepper sauce

• Freshly ground pepper

Biscuits:

• 2 c. (5 oz.) shredded sharp Cheddar

• 1 c. milk

• 1 stick (1/2 c.) unsalted butter, melted

• Hot red pepper sauce for serving

Directions

For creamy ham filling: Melt 1 1/2 tablespoons butter in a medium saucepan over medium heat. Add carrots and onion; cook and stir until nearly tender, about 3 minutes. Stir in mushrooms, fennel and garlic, cook 2 minutes. Stir in wine and boil hard, 1 minute. Sprinkle flour over everything; cook, stirring constantly, 1 or 2 minutes to cook the flour. Slowly whisk in the broth. Cook, stirring, until the mixture thickens and boils, about 2 minutes.

Stir in cream; simmer, about 2 minutes. Remove from heat. Stir in ham, edamame, green onions, parsley, tarragon and thyme. Season to taste with hot pepper sauce and black pepper. Remove from heat.

For the biscuits: Put the biscuit mix and cheese into a large bowl; stir to combine. Stir in milk and melted butter just enough to moisten everything and form a rough dough. Divide into 8 even lumps; use floured hands to gently shape into hockey pucks about 1/2 inch thick.

Heat the ham mixture to a boil; scrape it into the prepared baking dish. Arrange the biscuits over the hot ham mixture, spacing them 1/2 inch apart.

Bake on the oven's middle rack, turning the pan once for even browning, until the biscuits are golden and crisp, about 30 minutes. Let cool 10 minutes. Use a large spoon to scoop a biscuit and some of the creamy ham mixture into bowls. Pass extra hot sauce.

Calories510Fat29 gSodium1,430 mg

Carbohydrates36 gSaturated fat16 gAdded sugars0 g

Protein26 gCholesterol100 mgDietary fiber2 g

Makes: 12 medium-size biscuits

Note: You can substitute 1 1/2 cups buttermilk for the yogurt and skim milk. Fresh dill is great in these biscuits. From JeanMarie Brownson.

• 2 c. (about 5 oz.) shredded sharp Cheddar

• 1 tbsp. baking powder

• 1 tsp. sugar

• 1/2 tsp. salt

• 1 to 2 tbsp. chopped fresh dill or 1 tsp. dill seed, optional

• 1/2 c. skim milk

• 1/2 c. (1 stick) unsalted butter, melted

Directions

Heat oven to 400 degrees. Mix flour, cheese, baking powder, sugar and salt in a large bowl. Spoon the dill, if using, yogurt, milk and melted butter over the dry ingredients. Gently fold until everything is moistened and the mixture gathers into a soft dough. Do not overmix.

Use a floured 1/4 cup measuring cup to scoop out 12 portions of the dough. Use floured hands to gently shape each portion into hockey pucks about 2 1/2 inches in diameter and 1/2 inch thick. Place them on a parchment-lined baking sheet, spacing them 2 inches apart.

Nutrition information per biscuit:

Calories260Fat14 gSodium360 mg

Carbohydrates22 gSaturated fat8 gAdded sugars0 g