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Have a “Hoppy” Easter with a Holiday Ham and Easter Egg Cupcakes

Perfect for pairing with deviled eggs, potato salad and a traditional Sunday feast, this Maple-Glazed Easter Ham provides a hands-off approach to the main dish. With an easily prepared glaze, your oven does most of the work. Recipe courtesy of Feature Impact, Culinary.net and Southern Living. Image courtesy of Shutterstock. 

 

Maple-Glazed Easter Ham 



Ingredients: 


  • 1 bone-in spiral-cut ham (8-9 pounds) 

  • 1 cup pure maple syrup 

  • ½ cup packed dark brown sugar 

  • ½ cup (4 ounces) bourbon 

  • ½ teaspoon grated fresh ginger 

  • ¼ teaspoon ground cinnamon 

  • orange slices for garnish 

  • fresh rosemary sprigs, for garnish 


Method: 

 

  1. Preheat oven to 350 F. 

  2. Place ham in large roasting pan and fill with 1/2 inch of water. Cover pan with aluminum foil and bake about 2 hours, basting every 30 minutes with juices from pan, until meat registers 120 F at thickest portion. 

  3. In medium saucepan over medium-high heat, stir maple syrup, brown sugar, bourbon, ginger and cinnamon; bring to boil. Cook, stirring occasionally, until thickened, 6-8 minutes. Remove from heat. Cover to keep warm and set aside. 

  4. Remove ham from oven and discard foil. Increase oven temperature to 400 F. Using pastry brush, glaze ham with 1/3 cup maple-bourbon mixture. 

  5. Bake ham about 30 minutes until top is lightly caramelized and meat registers 145 F at thickest portion, brushing with remaining glaze every 10 minutes. 

  6. Remove from oven and transfer ham to serving platter. Allow to rest 15 minutes and garnish with orange slices and rosemary sprigs. 





Chocolate Easter Egg Cupcakes  Recipe courtesy of Feature Impact, A Classic Twist and Culinary.net. Photo courtesy of Unsplash. 

 

Ingredients for the Cupcakes: 


  • 1 cup all-purpose flour 

  • 1 cup sugar 

  • 1/3 cup cocoa powder 

  • 1 teaspoon baking soda 

  • ½ teaspoon baking powder 

  • ½ teaspoon salt 

  • 1 egg, at room temperature 

  • ½ cup buttermilk, at room temperature 

  • ½ cup hot water 

  • ¼ cup vegetable oil 

  • 1 teaspoon vanilla extract 

 

Ingredients for the Frosting: 


  • 3 sticks unsalted butter, softened and cubed 

  • 3 cups powdered sugar, sifted 

  • 2-3 Tablespoons milk 

  • 1 teaspoon pure vanilla extract 

  • 1 pinch salt 

  • 2-3 drops brown food coloring 

  • egg-shaped chocolate-coated candies 

 

Method for cupcakes:  

 

  1. Preheat oven to 350 F. Line muffin tins with 12 cupcake liners. 

  2. In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt. 

  3. In another bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract. 

  4. Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed. 

  5. Divide evenly among prepared muffin tins. Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean. 

  6. Cool cupcakes on wire rack. 

 

For the frosting:  

 

  1. Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute. 

  2. Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies. 

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