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Playing Rachael's Lemon-Glazed Ham With Minty Fresh Peas

"This is a super-easy Easter-style brunch, lunch or dinner you could serve this weekend or any other weekend in the spring." -- Rach 


  • 1 (8-12 pound) smoked ham
For the lemon glaze
  • 6 tablespoons butter
  • 2 shallots, finely chopped
  • ½ cup white wine or vodka
  • 1 cup chicken stock
  • 1 cup lemon marmalade or lemon curd
  • ¼ cup grainy mustard
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1/4 cup minced rosemary or parsley
  • 3 tablespoons butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1½ to 2 pounds shelled fresh peas
  • 1 ½ cups chicken stock
  • 1 cup packed mint and parsley
  • 1 lemon
  • Salt and pepper


Serves: 8 - 12


Ham should roast at 325˚F for 20 minutes per pound bone-in, or 15 minutes per pound boneless or spiral-sliced. I add water to the roasting pan and cover with foil for half the cooking time and then glaze every 20 minutes after that time. For larger smoked hams with heavy leather skin, trim skin and fat down to ¼ inch, then score fat cap in diamond shape. Rub or stud fat cap with rosemary and black pepper, if you like, but do not stud with cloves for this glaze recipe.

For the lemon glaze, in a saucepot, melt butter, add shallots and swirl 2-3 minutes, then add wine or vodka and reduce to ¼ cup. Add stock and marmalade to pot and melt together. Whisk in mustard and herbs and reduce heat to low. Baste ham every 20-30 minutes until well-glazed and golden all over. If ham is browning too fast, cover with loosely fit foil.

For the minty fresh peas, heat EVOO in pan over medium heat, add butter and melt into oil. Add shallots and garlic, cook 2 minutes, then add half the peas and all the chicken stock, bring to boil.

Pulse process the herbs and remove to small bowl. Add peas and stock to processor and process until smooth, then add back to pan with remaining whole peas and heat them through 2 minutes. Add herbs and juice of 1 lemon, adjust salt and serve.

Other suggested sides:

Braised Carrots
Simmer bias-cut carrots in 1-inch chicken stock, salt, a few chunks of butter and finely chopped shallots. Braise in simmering liquid to just tender, then remove lid, cook off the stock and add ¼ cup honey per pound and a half of carrots. Lightly brown and caramelize, then add toasted almonds and parsley and chopped carrot tops to serve.

Radish, Fennel and Celery Salad
Shave or mandolin-slice radishes, fennel and celery plus tops on bias. Dress with lemon, EVOO, and sea salt. Add finely chopped spring or green onions to garnish.

Crispy Squished Potatoes
“Thank you, Jacques Pepin, for coming up with the concept of squished potatoes.” -- Rach
Buy ½ pound small potatoes per person. Boil to just tender in salted water, then drain and cool. Squish with bottom of a juice glass and coat in melted butter, salt and pepper. Roast until very crispy and deep golden. Garnish with herbs of choice, such as chives, dill, and/or parsley.

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