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In The Kitchen: Easter Sunday dinner
Adlen Robinson

Easter is on Sunday and if you have not made firm dinner plans, I’ve got you covered. 

Do you love those hams that come from that store specializing in hams? Most agree that the sugary coating is what makes the hams so special. Why not save a few dollars and make a honey ham at home? 

Spiral hams are plentiful this time of year and they come fully cooked — you just need to heat them up, whip up the sugary glaze and then glaze the ham and broil it. 

Pair your honey ham with this simple yet delicious broccoli cauliflower casserole — you can make it the night before and refrigerate it. Bake before serving so there’s no messy cleanup. Round out your Easter feast with some baked sweet potatoes and this delicious fruit salad. Happy Easter everybody. 

Honey ham

8-9 pound cooked ham, bone-in, spiral sliced

2 tablespoons honey

2 cups sugar

1 teaspoon onion powder

1 teaspoon cinnamon

1 teaspoon nutmeg, preferably freshly grated

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon paprika

Preheat oven to 225 degrees. Remove packaging and place ham in a large stockpot or casserole dish with sides. Drizzle with honey and heat in oven for three hours. Alternatively, place ham in slow cooker, drizzle with honey and cook for three hours. 

In small saucepan, combine sugar, onion powder, cinnamon, nutmeg, ginger, cloves and paprika. Add 6 tablespoons of the liquid from the cooked ham to the saucepan and heat until the mixture boils and the sugar melts. 

Put the ham on a heavy sheet pan or on a dish with sides. Pour half of the sugar mixture onto the ham and broil it for a few minutes. Pour the remaining sugar mixture on the ham and let some of the glaze drip in between the slices, pulling them apart slightly. Broil the ham again until shiny, a few more minutes. 

Overnight broccoli cauliflower casserole

1 bunch broccoli, stems peeled and chopped and florets separated

1 head cauliflower, cored and separated into small pieces

6 tablespoons butter

1/2 onion, chopped

2 cloves garlic, minced

1/4 cup flour

2 ½ cups chicken broth

1 ½ cups sharp cheddar cheese, grated

Salt and pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon paprika


1/3 cup cheddar cheese, grated

1 tablespoon butter, melted

1/3 cup bread crumbs

In a large stockpot, fitted with a steamer basket, add enough water to come up to the basket and bring to a boil. Add the broccoli and cauliflower and steam until vegetables are tender, five minutes or so. 

Melt 6 tablespoons butter in a medium saucepan and add the onion, cooking until onion is soft, about eight minutes. Add garlic and cook another minute. Add the flour and cook a few minutes, stirring constantly. 

Pour in chicken broth and bring to a boil. Add salt, pepper, onion powder, garlic powder, and paprika. Reduce heat and simmer five minutes or so. Stir in the 1 ½ cups of cheese, stirring until it has melted. Butter a large casserole dish and add the steamed broccoli and cauliflower. Pour cheese sauce over and gently stir.

In a small bowl, toss together the topping ingredients. Sprinkle on top of the casserole. Cover and refrigerate until ready to cook. To bake, preheat oven to 375 degrees and bake uncovered 35 to 40 minutes. 

Fruit salad

1 cup sugar or honey

1 cup water

Juice and zest of 1 orange

2 teaspoons vanilla extract

3 pints strawberries, hulled and sliced

2 pints blueberries

2 cups seedless red grapes, halved

2 cups seedless green grapes, halved

1/2 cup mint leaves

Place sugar/honey and water in a saucepan, along with orange juice, zest and vanilla. Bring to a boil and simmer for 15 minutes. Refrigerate the dressing until very cold — overnight is perfect. Before serving, combine all of the fruit and pour the dressing on top, stirring to combine. Add mint and serve.