Posted on Monday, April 6, 2020
It is time for the joy of Easter! We've got a wonderful treat that you can make with the kids and a ham that everyone will have everyone asking for seconds.
Easter Chocolate Nests
Ingredients
- 4½ cups mini marshmallows
- 4 tablespoons unsalted butter (½ stick)
- 1 cup semisweet chocolate chips
- 4 cups old-fashioned rolled oats
- Candy for decorating nests (optional)
Directions
- In large saucepot, heat marshmallows and butter over medium heat 5 minutes or until melted and smooth, stirring occasionally. Add chocolate chips and stir with wooden spoon until chocolate melts and mixture is well combined. Remove saucepot from heat; stir in oats.
- Line baking sheet with waxed paper. Using gloves or moist hands, form chocolate-oat mixture into 1½-inch balls and place on prepared baking sheet. To form each ball into a nest, place ball in palm of hand; press down on center of ball with fingers to flatten ball and form indentation in the center. Place nests back on baking sheet and cool completely.
- Transfer nests to airtight container and store at room temperature up to 3 days. Fill nests with candy, if desired, just before serving.
Be sure to grab the printable version of this recipe here!
Apricot-Mustard & Herbed Panko Ham
Ingredients
- 1 spiral sliced ham (7 to 8 pounds)
- 1½ cups apricot preserves
- 1 cup brown sugar
- ¼ cup Asian-style hot mustard
- 1 tablespoon Worcestershire sauce
- ¾ cup panko breadcrumbs
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons unsalted butter, melted
- 2 teaspoons grated lemon zest
- ½ cup hot water
Directions
- Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.
- In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.
- Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.
- Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.