Bourbon Glazed Ham From Martha Stewart Living Site

Martha Stewart Living Television
Prep Time 10 minutes
Total Time 2 hours, 10 minutes
Yield Serves 12
　
Ingredients
1/2 fully cooked smoked bone-in ham (about 7 pounds), not spiral cut
3/4 cup packed light-brown sugar
1/4 cup Dijon mustard
2 tablespoons bourbon, cider, or water
Directions
Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.
In a small bowl, mix together brown sugar, mustard, and bourbon. Brush 1/4 of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a meat thermometer), about 2 hours.
Let ham stand about 15 minutes before carving. Using a knife with a long blade, carve downward to the bone. Run the knife horizontally through the ham, along the top of the bone, to release the slices.
Variations

Martha has also prepared this recipe by trimming all but 1/2 inch of fat from the ham in Step 1 of the instructions

Baked Easter Ham From Martha Stewart Living Site

Yield Serves 20
　
Ingredients
1 (12 to 14 pound) uncooked smoked ham, bone-in
1 cup dark brown sugar
1/4 cup Cognac
Watercress, for garnish
Parsley, for garnish
Directions
Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.
Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.
Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

Southern Style Deviled Eggs By Bobby Deen

Ingredients
12 large eggs
1/4 cup plain nonfat Greek-style yogurt
1/4 cup chopped pickles, such as Rick's Picks Low Sodium Classic Sours
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon paprika spice blend, such as Paula Deen's
1 tablespoon smoked paprika brine from pickled okra, optional, such as Rick's Picks Smokra
3 tablespoons sliced pickled okra, for garnish, such as Rick's Picks Smokra
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Directions

Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.

Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine, and mix thoroughly.

Spoon the mixture into the egg white halves. Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.