Serve up springtime joy with these fresh takes on family favorites—all 5 ingredients or less!
Peach-Mustard Glazed Ham
Active time: 15 minutes Total time: 2 1/2 hrs. Serves: 12
- 1⁄2 cup peach preserves
- 3 Tbs. Dijon mustard
- 2 Tbs. balsamic vinegar
- 2 cloves garlic, minced
- 1 (7 lb.) fully cooked boneless ham, like Smithfield
1. Heat oven to 350ºF. In small bowl combine peach preserves, Dijon mustard, balsamic vinegar and garlic.
2. Place ham in low-sided roasting pan. Score fat with sharp knife. Brush surface of ham with 2⁄3 peach glaze. Reserve remaining 1⁄3 glaze.
3. Pour 2 cups water into bottom of pan to surround ham. Cover with foil; bake 2 hrs. or until instant-read thermometer registers 140ºF, brushing with reserved glaze twice. Let sit 20 min.; brush with any remaining glaze before carving.
Herb-Roasted New Potatoes and Carrots
Active time: 5 minutes Total time: 25 minutes Serves: 6
- 11⁄2 lbs. small new potatoes, halved
- 11⁄2 Tbs. olive oil, divided
- 1 Tbs. herbes de Provence, divided *1⁄2 lb. carrots, sliced *1 small clove garlic, minced
1. Heat oven to 400°F. In bowl, combine potatoes, 1 Tbs. olive oil and half the herbs; season with salt and pepper. Spread potatoes on baking sheet, cut side down. Roast 10 min.
2. In bowl, mix carrots and remaining oil and herbs; season well with salt and pepper. Remove baking sheet from oven; add carrots. Roast 10 min. or until tender. Toss with garlic. Serve warm.
Citrus Asparagus with Toasted Pine Nuts
Active time: 15 minutes Total time: 25 minutes Serves: 6
- 2 Tbs. olive oil
- 2 lbs. asparagus, trimmed *1⁄4 cup minced scallions
- 1 lemon, zested and juiced
- 3 Tbs. toasted pine nuts
1. Place large skillet over medium heat. Add olive oil, asparagus and minced scallions; season to taste with salt and pepper. Cook 10 min. or until the asparagus is crisp-tender, stirring occasionally.
2. Stir in 1 Tbs. lemon juice and 1 tsp. lemon zest. Increase heat to medium-high. Cook 1 min. or until liquid evaporates. Sprinkle with pine nuts just before serving. (Toasting the pine nuts in a dry skillet for 3 min. over low heat adds a warm nutty flavor.)