Easter Dinner 2015

We had lovely weather on Easter Sunday this year, perfect for cooking on the Weber Genesis.

Mrs. Noe made a incredible twice baked potato casserole and her delicious Yorkshire Pudding popovers. She and her mom put together another beautiful salad with Wulff family vinaigrette, and I cooked a glazed ham and some asparagus on the patio.

Here’s the recipe for the glaze.

  • ½ cup stone-ground mustard
  • ¼ cup unsulphured dark molasses
  • ¼ cup fresh orange juice
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves

Since the ham was 14 pounds (instead of the ten in the recipe) I decided to double the ingredients for the glaze. We also didn’t have molasses, so I used honey. As it turns out, I mistakenly grabbed the 1/2 tablespoon measure instead of teaspoon, so got way too much cloves. To compensate, I added more mustard, some mustard powder, and then thinned the glaze with a little Schlitz. I also added some of the liquid from the pan drippings after the ham had been on the grill for an hour. As luck would have it, it made a delicious crust.

I scored the ham and put it in a foil drip pan over indirect heat in the middle of the Genesis. For the first 45 minutes or so, I had the temperature pretty hot (near 400 F). Finally got it under control at a steady 300 for the rest of the cook. I started basting with the glaze (and removing excess liquid from the drip pan) after the first hour, and then every hour thereafter. The entire cook took a little more than 3 1/2 hours, which was just a little quicker than I’d anticipated.

I cooked the asparagus on a Weber “Style” grill pan (the one with the slits cut into it), seasoning with olive oil spray, salt, cracked black pepper, lemon zest, and lemon juice at the end.

We served a nice Santa Rita Hills La Tapatia Pinot Noir with the meal.

The glaze was a Jamie Purviance recipe from “Weber’s Real Grilling” and the Weber iPad App. I think I might stick to the proper amount of cloves next time, but I liked how my happy accident turned out. I might be tempted to try it with the molasses just to see the difference.

It was a wonderful day, and a beautiful start to another spring season with the gas grill.

Ham-Wrapped Asparagus Batons

Ham-Wrapped Asparagus Batons

For Sunday Brunch this morning, I grilled some asparagus wrapped in ham.

I put the asparagus on a perforated Weber grill pan, hit it with some olive oil spray and sprinkled with kosher salt and cracked black pepper. Grilled it for five minutes or so that way (flipping the asparagus over once) and then sprinkled with Parmesan cheese before wrapping in the ham. Then it all went back on the grill for just a few more minutes to finish.

We served it with a drizzle of Dijon mustard and honey as a condiment, along with some toast and fresh fruit.

Simple and delicious.