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PTL Links: Easter Ham & Scalloped Potatoes

Easter is this weekend and Rania Harris stopped by PTL today to show off an Easter dinner recipe!

Easter Ham

  • 1 – 8 – 10 pound bone-in smoked picnic ham
  • 1 tablespoon dry mustard
  • 1 
teaspoon pepper
  • 1 
cup packed dark brown sugar
  • ½ cup Dijon mustard
  • ½ cup balsamic vinegar
  • 2 tablespoons dry mustard
  • ¼ teaspoon cayenne pepper
  • Pinch of ground cloves
  • 1 
tablespoon apple cider vinegar


Adjust oven rack to lowest position and heat oven to 325 degrees. Line large roasting pan with aluminum foil. Remove skin from exterior of ham and trim fat to ¼-inch thickness. Score remaining fat at 1-inch intervals in crosshatch pattern.

Combine 1 tablespoon dry mustard and pepper in small bowl. Rub ham all over with spice rub.
Set ham on V-rack set inside prepared roasting pan. Cover pan tightly with foil. Bake until internal temperature registers 140 degrees, 2 to 3 hours

Meanwhile, bring brown sugar, Dijon mustard, vinegar, dry mustard, cayenne, and cloves to boil in medium saucepan. Reduce heat to low and simmer until reduced to 1 cup, 10 to 15 minutes.

Remove ham from oven and let sit for 5 minutes. Increase oven temperature to 450 degrees. Discard foil and brush ham evenly with ½ cup glaze. Return ham to oven and bake until dark brown and caramelized, 25 to 30 minutes.

Stir cider into remaining glaze. Transfer ham to carving board, loosely tent with foil, and let rest 30 minutes. Carve and serve with cider-thinned glaze.

Carving a Picnic Ham:

Hold the largest protruding bone vertically in one hand. Using a carving knife or a sharp chef's knife, cut along the length of the bone to remove large sections of meat. Rotate the roast slowly as you cut. Discard any pockets of fat.

Finally, carve each chunk of meat into thin slices for serving.

Scalloped Potatoes with Goat Cheese and Herbes de Provence

  • 1 ½ cups whipping cream
  • 1 ½ cups chicken broth
  • 1 cup dry white wine
  • ½ cup minced shallots
  • 1 tablespoon minced garlic
  • 4 teaspoons herbes de provence
  • ¾ teaspoon salt
  • 1 - 11 oz log soft goat cheese – crumbled
  • 4 pounds russet potatoes - peeled and thinly sliced


Preheat oven to 400 degrees. Butter a 13x9x2-inch glass baking dish. Mix first seven ingredients in a large pot. Bring to a simmer over medium high heat. Add half of the cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot and bring to a simmer.

Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.

Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Serves: 8

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