Hot Honey Ham, Citrus Salad & a Spring Fling 🐇🌿

Before refrigeration, farmers slaughtered pigs in late fall. The meat was cured (salted/smoked) over winter and was finally ready to eat in early spring—right around Easter. And Let’s be honest—ham also wins the table for many reasons:

   •   It feeds a crowd

   •   It’s easy to prepare

   •   It takes on glazes beautifully (honey, mustard, clove, maple)

   •   Looks impressive as a centerpiece

On Friday Teena made a Hot Honey Ham on Twin Cities Live and you can watch the show link here & get all the recipes below: 👇

Hot Honey Ham

This weekend, families will gather to celebrate Easter with a delicious centerpiece: ham. While lamb was once the traditional choice, ham became a beloved favorite because it was more affordable and accessible for families. Teena Anderson fromAnoka Meats and Sausagejoins us to teach how to make the perfect Easter ham with a fresh citrus salad on the side. For more recipes and updates on upcomg cooking classes & tv shows follow Teena on Instagram at Teena Joy Anderson @teenajoyanderson

Click here to print recipe

PREP TIME: 15 min | COOK TIME: 1 hr 15 min | SERVES: 10–15

Ingredients:

• 5–8 lb. bone-in double smoked ham from Anoka Meat & Sausage

• ¼ cup whole cloves

• ¼ cup dark corn syrup

• ½ cup brown sugar

• 1 cup hot honey

• ⅔ cup butter

Directions:

1. Preheat oven to 325°F.

2. Score ham and stud with whole cloves.

3. Place ham in foil-lined pan.

4. In a double boiler, heat corn syrup, brown sugar, hot honey and butter until combined.

5. Keep glaze warm while baking.

6. Brush glaze over ham and bake for 1 hour 15 minutes.

7. Baste ham every 10–15 minutes with honey glaze.

8. During last 4–5 minutes, turn on broiler to caramelize the glaze.

9. Remove from oven and let rest a few minutes before serving.

Advice:

• Adjust cooking time based on ham weight using 15 minutes per pound.

• Keep glaze warm throughout baking for easier basting.

Teena’s Easter Salad with grapefruit & oranges

Servings: 8 - 10 serving(s)

Ingredients

• FOR THE DRESSING:

• 1 Tablespoon Tamari

• 1/4 cup lemon juice (from 2 lemons)

• 3 Tbsp. olive oil

• 2 Tbsp. pure maple syrup

• 3 tsp. kosher salt

• FOR THE SALAD:

• 1 large head of Romaine leaf lettuce

• 1 -15 oz can mandarin orange slices, drained

• 8 ounces Del Monte red grapefruit slices

• Kosher salt and black pepper, to taste

• Optional: sliced jicama

Steps

1. Make the dressing: Whisk all ingredients.

2. Drizzle in about ¾ cup of the dressing and toss to coat the lettuce

3. Season with salt and pepper to taste. Serve with the remaining dressing.

Spring Fling Martini

Servings: 1 COCKTAIL

Ingredients

• 2 parts Gin

• 1 Elderflower

• 2 parts grapefruit juice reserved from Del Monte Grapefruit

• grapefruit wedges

• 1 sprig of thyme

Steps

1. Shake all ingredients with ice and pour through a fine strainer into a chilled Martini glass. Garnish with grapefruit wedge and thyme sprig into glass.

2. Alternatively pour over crushed ice for a refreshing cocktail.